Chocolate Marshmallow Cookies Pressure Cooker Recipe
These chocolate marshmallow cookies made in a pressure cooker are ultra-soft with gooey swirls of marshmallow fluff and melty chocolate chips. Quick, cozy, and irresistibly tender!
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- ½ cup unsalted butter room temp for that creamy base
- ⅓ cup light brown sugar packed to keep it moist
- ⅓ cup granulated sugar for sweetness and crunch
- 1 large egg room temperature for better mixing
- 1 ⅓ cups all-purpose flour the cookie’s foundation
- ½ teaspoon espresso powder to bring out chocolate flavor
- ⅓ cup Dutch processed cocoa powder rich and smooth
- ½ teaspoon baking soda to help with a nice rise
- 1 teaspoon vanilla extract can’t forget that aroma
- ½ teaspoon salt to balance all the sweetness
- 1 cup chocolate chips for those melty chocolate chunks
- ½ cup marshmallow fluff for the chewy, gooey swirl you love
Instructions
Instructions
- Preheat your pressure cooker or grease the pot to prevent sticking.
- Cream butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until smooth and well combined.
- In separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Gently fold in the marshmallow fluff to create swirl pockets.
- Form tablespoon-sized dough balls and space them out inside the pressure cooker pot lined with parchment or silicone mat.
- Close lid and cook using quick release setting for 10–12 minutes. Let rest for 5 minutes natural release.
- Perform slow release to prevent cookie breakage, then let cool slightly before serving.
Notes
For best results, don't overmix the marshmallow fluff and consider using silicone liners for easy lift-out and cleanup.