Chocolate Marshmallow Cookies in Your Pressure Cooker

Soft, gooey, and a little nostalgic, these Chocolate Marshmallow Cookies in Your Pressure Cooker are a cozy way to turn pantry staples into an impressive dessert. They come together quickly and bake up with melty centers that everyone will fight over. For another easy chocolate treat, try this chocolate peanut butter no-bake cookie recipe.

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

• Gooey marshmallow centers and rich chocolate flavor in every bite.
• Faster than traditional oven baking thanks to the pressure cooker method.
• Perfect for kids, potlucks, and last-minute dessert cravings.
• Easy cleanup and simple pantry-friendly ingredients.
• Makes a batch that’s great for sharing or enjoying as leftovers.

If you love simple, comforting sweets, also check out the melt-in-your-mouth Portuguese coconut cakes for another crowd-pleasing option.

Ingredients Needed

Wet ingredients

• 1/2 cup salted butter (softened)
• 3/4 cup brown sugar (lightly packed)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Dry ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/4 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Add-ins and toppings

• 1/2 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 1/2 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.

Serving Suggestions Chocolate Marshmallow Cookies in Your Pressure Cooker

• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Pair with a hot mug of cocoa or coffee for cozy evenings.
• Arrange on a cookie board with fresh fruit and nuts for parties.
• Dust with powdered sugar or drizzle melted chocolate for a pretty finish.
• Serve alongside lighter cookies like peanut butter jelly thumbprint cookies for variety.

Tips for Success Chocolate Marshmallow Cookies in Your Pressure Cooker

• Use room-temperature egg and softened butter for a smooth, even dough.
• Space cookies well in the dish so they don’t merge while cooking.
• Start with 6 minutes for smaller cookies, 8 minutes for larger ones, and adjust next batch as needed.
• Let cookies cool in the dish a few minutes to set before moving to a rack to avoid breaking.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Peanut butter twist: Substitute 1/4 cup of the butter with creamy peanut butter and add chopped peanuts.
• Dairy-free option: Use a plant-based butter and dairy-free chocolate chips.
• Extra crunch: Fold in 1/3 cup chopped toasted walnuts or pretzel pieces.

Follow us on Pinterest for more cozy ideas.

Print