Strawberry Lava-Filled Chocolate Crinkle Cookies in Pressure Cooker

I set out to create a cookie that’s as bold as it is delicious, and these Strawberry Lava-Filled Chocolate Crinkle Cookies are pure showstoppers, baked entirely in a pressure cooker! Imagine breaking into a deep black cocoa shell, revealing a molten strawberry cream cheese center that flows like lava. The richness of dark chocolate, the tangy sweetness of strawberry, and the warm, crinkly texture come together in every bite for an unforgettable experience. Freezing the filling ensures the perfect lava effect, while a smart salt-bed technique transforms an ordinary pressure cooker into a high-heat baking chamber. These cookies aren’t just a dessert, they’re a culinary spectacle, proving that innovation in the kitchen has no limits. No oven? No problem! If you’re ready to push the boundaries of baking and indulge in something truly mesmerizing, these cookies are your next obsession. Here's how to make them...

FOR FILLING

1. Strawberry Cream Cheese - 150 g
2. Vanilla Essence - ½ Tsp.
3. Red Gel Food Color - ½ Tsp.
4. Orange Gel Food Color - ½ Tsp.

FOR RED DOUGH

1. All Purpose Flour - 1 Cup
2. Powdered Sugar - 6 Tbsps.
3. Milk - 50 mL
4. Salted Butter - 2 Tbsps.
5. Baking Powder - ½ Tsp
6. Baking Soda - ½ Tsp
7. Vanilla Extract - ½ Tsp
8. Red Gel Food Color - ½ Tsp.

FOR BLACK DOUGH

1. All Purpose Flour - 1 Cup
2. Powdered Sugar - 6 Tbsps.
3. Melted Dark Chocolate - 2 Tbsps.
4. Cocoa Powder - 1 Tbsp.
5. Salted Butter - 2 Tbsps.
6. Baking Powder - ½ Tsp
7. Baking Soda - ½ Tsp
8. Vanilla Extract - ½ Tsp
9. Black Gel Food Color - ½ Tsp

UTENSILS AND EQUIPEMENTS REQUIRED

1. Chopping Board or Wooden Board -1
2. Knife -1
3. Hand Whisk -1
4. Mixing Bowls - 4
5. Mixing Spoon - 2
6. Silicone Spatula -1
7. Small Steel Bowl or Steel Cupcake Liner or Small Steel Stand -1
8. Pressure Cooker (Without Whistle and Rubber Gasket) -1
9. Parchment Paper
10. Cooking Stove/Gas Stove

1. Let the strawberry cream cheese sit at room temperature for 15–20 minutes to soften for easier mixing
2. If using store-bought strawberry cream cheese, it should already be sweetened. If making from scratch, add sugar to taste along with strawberry jam/purée for extra flavor.
3. In a bowl, blend the softened 150 g strawberry cream cheese with a splash of vanilla extract until smooth and creamy.
4. Mix in a few drops of red gel food coloring for a vibrant hue. For a dynamic lava effect, lightly swirl in a tiny amount of orange gel food coloring and mix.

1. Spoon small portions of the mixture (about ½ to 1 teaspoon each) onto a parchment-lined tray. Make small spheres with it. I made 9 small balls.
2. Place the tray in the freezer for at least 1 hour to solidify the filling. This step ensures the filling remains intact during baking and prevents it from leaking too early.

1. Take 2 tablespoons of butter and place it in a mixing bowl. Ensure the butter is softened or melted for easy mixing. If the butter is too cold, let it sit at room temperature for 10-15 minutes.
2. Add 50 mL of room-temperature milk to the butter. Stir well to help the butter incorporate.
3. Add ½ teaspoon of vanilla essence and mix thoroughly until smooth and well combined.

1. In a separate mixing bowl, add 1 cup of all-purpose flour.
2. Add ½ teaspoon of baking powder and ½ teaspoon of baking soda. These leavening agents help the dough rise and create a soft, airy texture.
3. Add 6 tablespoons of powdered sugar to it.
4. Mix all dry ingredients thoroughly using a spoon or whisk. This ensures that the leavening agents and sweetener are evenly spread throughout the flour, leading to consistent baking results.

1. Gradually add the dry ingredients into the bowl of wet mix (butter, milk, and vanilla essence).
2. Mix gently using a spoon or spatula until the ingredients start coming together into a dough-like consistency.
3. Add red food coloring (a few drops at a time) and continue mixing. Adjust the quantity based on the desired intensity of color.
4. Begin kneading the dough using clean hands or a silicone spatula. Work it gently until it forms a smooth, pliable dough. If the dough feels too sticky, sprinkle a little flour. If it’s too dry, add a teaspoon of milk and knead again.
5. Cover the dough and let it rest for about 30 minutes in the fridge. This helps the ingredients meld together and improves the dough’s texture for baking.

1. Take 2 tablespoons of butter and place it in a mixing bowl. Ensure the butter is softened or melted for easy mixing.
2. Add 2 tablespoons of melted dark chocolate to the mixture and stir until fully combined. Tip: Melt the dark chocolate in a double boiler to prevent burning.
3. Add ½ teaspoon of vanilla essence and mix thoroughly until smooth and uniform in texture.

1. In a separate mixing bowl, add 1 cup of all-purpose flour.
2. Add ½ teaspoon of baking powder and ½ teaspoon of baking soda. These leavening agents help the dough rise and create a soft, airy texture.
3. Then Add 1 Tablespoon of Cocoa Powder to the mix for extra chocolaty color and flavor.
4. Add 6 tablespoons of powdered sugar to it.
5. Mix all dry ingredients thoroughly using a spoon or whisk. This ensures that the leavening agents and sweeteners are evenly spread throughout the flour, leading to consistent baking results.

1. Gradually add the wet mixture (molten chocolate, butter, and vanilla essence) into the bowl of dry ingredients.
2. Mix gently using a spoon or spatula until the ingredients start coming together into a dough-like consistency.
3. Add black food coloring (a few drops at a time) and continue mixing. Adjust the quantity based on the desired intensity of color.
4. Begin kneading the dough using clean hands or a silicone spatula. Work it gently until it forms a smooth, pliable dough. If the dough feels too sticky, sprinkle a little flour. If it’s too dry, add a teaspoon of milk and knead again.
5. Cover the dough and let it rest for about 30 minutes in the fridge. This helps the ingredients meld together and improves the dough’s texture for baking.

1. Take the red dough out from the fridge and shape it into a thick cylinder as shown.
2. Divide the red dough into 8 equal pieces using a pastry divider, knife, or dough scraper for precise portions.
3. Roll each portion into a smooth ball using the palms of your hands, applying gentle pressure to create an even shape

1. Remove the frozen strawberry cream cheese filling balls from the freezer and set them aside.
2. Take red dough ball. Using your palms, gently flatten it on a wooden board to create a small disc. Ensure the dough is thick enough to hold the filling without tearing.
3. Place a frozen strawberry cream cheese filling ball in the center of the flattened dough.
4. Carefully wrap the dough around the filling, sealing the edges completely to form a smooth ball. Make sure there are no cracks or gaps to prevent leakage while baking.
5. Repeat this step for all 8 dough balls.

1. Take the black dough out from the fridge and shape it into a thick cylinder as shown.
2. Divide the black dough into 8 equal pieces using a pastry divider, knife, or dough scraper for precise portions.
3. Roll each portion into a smooth ball using the palms of your hands, applying gentle pressure to create an even shape

1. Flatten one piece of black dough using your palms, creating a thin disc large enough to wrap around the red dough ball.
2. Place the red dough ball (already filled with strawberry cream cheese) in the center of the black dough disc.
3. Gently wrap the black dough around the red dough ball, sealing it completely and smoothing out any seams to form a perfect sphere. A few cracks in the black dough at this stage are perfectly fine—they'll enhance the crinkle effect as the cookies bake.
4. Gently press down on each ball with your palms or the back of a spatula to flatten it slightly into a cookie disc shape. Avoid pressing too hard to prevent the filling from leaking out. The cookies will spread slightly while baking.

Now, the cookies are fully encased and ready for baking! 🍪🔥

1. Remove the rubber gasket and whistle from the pressure cooker lid. This prevents steam buildup and allows it to work like an oven.
2. Add a layer of salt or sand (about 1½ to 2 cups) to the bottom of the cooker. This distributes heat evenly and prevents direct contact between the flame and the baking tray. I used rock salt for this thus the pink salmon pink color of it. Note: The salt used in the pressure cooker can be reused multiple times for baking. Let it cool completely before storing it in an airtight container. However, avoid using it for cooking or seasoning, as repeated heating may alter its texture and absorb residues.
3. Place a stand or steel trivet inside the cooker to elevate the baking tray and prevent direct heat exposure. I repurposed an old steel muffin tin as a stand, but feel free to get creative with other DIY alternatives!
4. Preheat the cooker by covering it with the lid (without the whistle) and heating on medium flame for 10 minutes on a cooking/gas stove.

1. Line a circular baking tray, steel plate, or any small heatproof plate that fits easily inside the cooker with parchment paper or lightly grease it. I trimmed the parchment paper to match the plate’s shape, placed it on top, and then lightly greased it with oil for extra non-stick protection.
2. Carefully place 2-3 shaped cookies at a time onto the plate, ensuring at some space between each for spreading.
3. Lower the tray into the preheated cooker, placing it on the stand or trivet.
4. Cover the cooker with its lid (without the whistle) and bake on low to medium flame for 15-20 minutes on a cooking gas stove.

💡 Tip: Avoid opening the lid too frequently, as this releases heat and slows down the baking process.

Once the cookies are baked, carefully remove them from the pressure cooker and let them cool on the plate for a few minutes. As they rest, the crinkly black cocoa shell firms up while keeping the inside soft and molten. Gently lift a cookie and break it open, watch as the strawberry lava filling flows out, creating a stunning contrast against the rich chocolate. Serve them warm for the ultimate gooey, melt-in-your-mouth experience, or let them cool completely for a fudgier bite. Pair with a glass of cold milk, a scoop of vanilla ice cream, or simply enjoy them as they are pure, indulgent perfection!