Chocolate Marshmallow Cookies in Your Pressure Cooker

Chocolate Marshmallow Cookies in Your Pressure Cooker deliver gooey marshmallow centers and rich chocolate flavor with almost no fuss. This quick, family-friendly method is perfect for afternoon treats or easy dessert swaps when you don’t want to heat up the oven. If you love quick cookie hacks like our blueberry chocolate chip cookies, try this pressure-cooker twist.

Why You’ll Love This Chocolate Marshmallow Cookies in Your Pressure Cooker

– Fast and comforting: ready in under an hour from start to finish. – Gooey marshmallow centers without oven-broiling. – Family-friendly and easy to portion for lunchboxes or parties. – Great for small kitchens or when you don’t want to heat the house. – Simple ingredients you probably already have on hand; for other cookie ideas, check out brown sugar caramel crinkle cookies.

Ingredients Needed

– Wet Ingredients: – ½ cup salted butter (softened) – ¾ cup brown sugar (lightly packed) – 1 large egg (room temperature) – 1 teaspoon vanilla extract

• Dry Ingredients:

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¼ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

• Mix-ins and Toppings:

  • ½ cup chocolate chips (plus extra for topping)
  • 48–60 mini marshmallows (or 6 full-size marshmallows)

Step-by-Step Instructions 5 (always use H2 and H3)

Step 1: Cream butter and sugar

Use a bowl and a hand mixer or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.

Step 2: Add egg and vanilla

Beat in the egg and vanilla until fully combined and smooth.

Step 3: Mix dry ingredients

Whisk together flour, cocoa powder, baking soda, baking powder, and salt, then add to the wet mixture in batches until just combined.

Step 4: Fold in chips and marshmallows

Gently fold in ½ cup chocolate chips and most of the mini marshmallows, reserving a few to press on top of each cookie dough ball.

Step 5: Form cookie portions and prepare pressure cooker

Scoop dough into tablespoon-sized balls and press a few extra chocolate chips and marshmallows on top. Place a metal trivet in the pressure cooker, add 1 cup of water, and set a foil-lined, oven-safe dish or silicone mold on the trivet; arrange cookies with space between.

Step 6: Cook and cool

Cover and cook on high pressure for 6–8 minutes depending on size, then quick-release. Let cookies cool in the dish for a few minutes before transferring to a rack to finish setting.

For another easy make-ahead cookie idea, see the caramel twist in brown sugar caramel crinkle cookies.

Serving Suggestions Chocolate Marshmallow Cookies in Your Pressure Cooker

– Serve warm with a glass of cold milk or hot cocoa. – Top with a sprinkle of flaky sea salt for contrast. – Plate on a dessert board with pretzels and fruit for a family snack spread. – Add a scoop of vanilla ice cream between two cookies for an ice cream sandwich. – Arrange on parchment-lined trays for party platters.

Tips for Success Chocolate Marshmallow Cookies in Your Pressure Cooker

– Use room-temperature egg and softened butter for even mixing and a tender texture. – Don’t overfill the cooker dish; leave space so marshmallows don’t stick together. – Adjust cook time by size—smaller cookies need less time to stay gooey. – Store cooled cookies in an airtight container for up to 3 days, or freeze for longer. – For a fruit-forward option or swap, check inspiration from chocolate and raisin treats.

Variations

Here are a few easy ways to change it up: – Nutty: Fold in ¼ cup chopped pecans or walnuts for crunch. – Peanut butter: Replace ¼ cup chocolate chips with ¼ cup peanut butter chips. – Dairy-free: Use vegan butter and dairy-free chocolate chips, and substitute egg with ¼ cup applesauce per egg.

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