Soft Batch Chocolate M&M Cookies Pressure Cooker Recipe
Rich, chewy chocolate cookies with gooey centers and crunchy M&Ms, baked to perfection using a pressure cooker to lock in moisture and flavor.
Equipment
- 1 Mixing bowl Microwave-safe and large for batter blending
Ingredients
Main Ingredients
- 1 cup plus 2 tablespoons all-purpose flour 140g, fluff before measuring
- ¼ cup unsweetened natural cocoa powder 21g
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips 170g
- 2 tablespoons unsalted butter chopped into tiny pieces
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar 99g
- ⅓ cup light brown sugar 71g, packed
- 2 large eggs at room temperature
- 2 tablespoons whole milk 28ml
- 1 and ½ cups milk chocolate M&Ms
- 1 cup milk chocolate chips
- ¼ cup M&Ms for garnish
- ¼ cup semi-sweet chocolate chips for garnish
Instructions
Instructions
- Preheat oven to 300ºF (149ºC) and line two baking sheets with parchment paper. Lightly spray with non-stick spray.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a microwave-safe bowl, melt chocolate chips and butter in 15-second increments until smooth.
- In a large bowl, whisk vanilla, granulated sugar, brown sugar, and eggs until well mixed. Add milk.
- Slowly combine chocolate mixture into egg mixture while whisking until silky.
- Fold dry mix into wet ingredients until just combined. Do not overmix.
- Fold in M&Ms and additional chocolate chips until evenly distributed.
- Scoop dough in ¼ cup portions onto baking sheets, spaced 2 inches apart.
- Bake one sheet at a time for 16–18 minutes, or until edges are set and tops are shiny.
- Press extra M&Ms and chocolate chips on top right after baking. Let cool 5 minutes before transferring to rack.
Notes
Store cookies in an airtight container or freeze baked or unbaked dough for later. Add nuts or swap milk types for dietary needs.