Peppermint Chocolate Crinkle Cookies Made Easy in Your Pressure Cooker
These peppermint chocolate crinkle cookies are quick, fudgy, and full of holiday flavor—thanks to a pressure cooker that keeps them moist, chewy, and ready in less time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 oz bittersweet or unsweetened chocolate chopped, 60 to 100 percent cacao
- 4 tablespoons unsalted butter
- 1 ⅜ cups all-purpose flour
- ⅜ cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 ½ cups light brown sugar packed
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon peppermint extract
- ½ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
Instructions
- Melt chopped chocolate and butter over simmering water until smooth, then let cool slightly.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs, egg yolk, and brown sugar until thick.
- Stir in the melted chocolate mixture until smooth and fully combined.
- Gradually stir dry ingredients into the wet mixture until soft dough forms.
- Cover dough and refrigerate for at least 60 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls, roll in granulated sugar then in powdered sugar.
- Place balls on baking sheet 2 inches apart and bake for 10–12 minutes until edges are set.
- Cool on pan for 5 minutes, then transfer to wire rack.
Notes
These cookies store great in airtight containers. Refrigerate or freeze for longer shelf life. Roll in both granulated and powdered sugar for perfect texture and crinkles.