If you’re craving a festive twist on a classic treat, I’m excited to share this Chocolate Peppermint S’mores Cookies Recipe that’s become one of my absolute favorites to bake during the holidays—or honestly, any time I want a cozy indulgence! These cookies combine that melty, gooey s’mores goodness with a refreshing peppermint kick, and I promise you, once you try them, you’ll be hooked just like my family and me.
Why You’ll Love This Recipe
- Perfect balance of flavors: The peppermint adds a refreshing twist to classic chocolate and gooey marshmallow goodness.
- Melty, gooey texture: You get that authentic s’mores feel right in a soft cookie with a crisp graham cracker base.
- Easy to make: With simple ingredients and straightforward steps, you’ll be enjoying warm cookies in under 40 minutes.
- Fun for all ages: These cookies are a hit at parties, family gatherings, or just a treat to brighten your day.
Ingredients You’ll Need
Each ingredient in this Chocolate Peppermint S’mores Cookies Recipe works together to create the perfect holiday-inspired bite. I’ve found that using quality chocolate chips and fresh peppermint extract makes a noticeable difference, so don’t skimp here!
- Salted butter: Melting the butter helps combine the sugars for that chewy cookie texture.
- Brown sugar: Adds moisture and a deep caramel note for rich flavor.
- Granulated sugar: Balances sweetness and crisping.
- Egg: Binds everything together for a tender cookie.
- Vanilla extract: Enhances all the other flavors.
- Peppermint extract: This is the star addition that gives these s’mores cookies their festive punch.
- Baking soda: Helps the cookies rise without losing their chewy center.
- Salt: Balances the sweetness and brings out the chocolate’s richness.
- All-purpose flour: The base of the cookie dough, make sure to measure it carefully!
- Semi-sweet chocolate chips: Classic melted chocolate goodness.
- Crushed candy cane pieces: Adds both crunch and that unmistakable peppermint flavor.
- Graham cracker squares: This adds texture and that nostalgic element of s’mores.
- Large marshmallows: For that melty, gooey sweet center—don’t skip!
- Hershey bar squares: Optional but highly recommended to top your cookies warm.
- Flaked sea salt: A little sprinkle on top brings everything to life.
Variations
I love how flexible the Chocolate Peppermint S’mores Cookies Recipe can be! Feel free to mix it up depending on your cravings or what you have on hand — that’s part of the fun.
- Chocolate Type: I’ve swapped semi-sweet chips with dark or milk chocolate, and honestly, each brings a different vibe—dark adds richness, milk chocolate makes it sweeter.
- Extract Swaps: If you’re not big on peppermint, vanilla extract works just fine and keeps it cozy.
- Graham Cracker Alternatives: Once, I used chocolate graham crackers to amp up the chocolate factor, and my family went crazy for that twist!
- Marshmallow Variations: Try mini marshmallows for a slightly different texture or even toasted ones for extra flavor.
How to Make Chocolate Peppermint S’mores Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make clean-up easy. This pre-steps sets you up for success.
Step 2: Mix Wet Ingredients
Whisk melted butter with brown and granulated sugars until smooth—this is the base for a beautifully chewy cookie. Then add the egg, vanilla, and peppermint extracts, and whisk again until well combined. Trust me, the peppermint is subtle but magical.
Step 3: Combine Dry Ingredients
Incorporate baking soda, salt, and flour slowly into your wet mixture. I like to use a spatula and mix just until I see a few streaks of flour left — overmixing can make cookies tough, so stopping early is key.
Step 4: Fold in Chocolates and Candy Cane
Gently fold in the chocolate chips and crushed candy cane pieces. The candy canes add a slight crunch and that refreshing peppermint crunch that surprises every bite.
Step 5: Assemble on Baking Sheets
Arrange 4-5 graham cracker squares on each prepared baking sheet. Top each with a piece of chocolate and then a marshmallow on top. This is where that classic s’mores layering begins.
Step 6: Shape Dough Around S’mores
Scoop about ¼ cup of cookie dough and gently shape it around the marshmallow and graham cracker. Make sure it seals around the edges; the marshmallow will puff up beautifully during baking.
Step 7: Bake and Finish
Bake for 12-14 minutes until the edges turn golden brown. The cookies might puff up around the marshmallow—don’t worry, they’ll settle as they cool. Right out of the oven, press a Hershey bar square onto each cookie and sprinkle with flaky sea salt for that perfect sweet-salty combo. Let them cool for at least 20 minutes before you handle them.
Pro Tips for Making Chocolate Peppermint S’mores Cookies Recipe
- Use room temperature eggs: This helps mix your dough evenly so no clumps of egg white remain.
- Don’t overmix the flour: I learned the hard way—overmixing made my cookies tough, so stop as soon as it’s combined!
- Press Hershey square right out of the oven: This melts the chocolate slightly without overcooking the cookie.
- Let cookies cool completely: Handling too soon made the marshmallow sticky and messy—patience pays off here!
How to Serve Chocolate Peppermint S’mores Cookies Recipe
Garnishes
I usually sprinkle a touch of flaked sea salt on top—it balances the sweetness and enhances the chocolate flavor beautifully. For a festive touch, extra crushed candy cane pieces around the baking plate create a fun visual and add crunch.
Side Dishes
These cookies go perfectly with a cup of peppermint hot chocolate or a simple glass of cold milk. Sometimes, I also enjoy serving them alongside roasted chestnuts or a warm fruit compote for a seasonal spread.
Creative Ways to Present
For holiday parties, I like arranging them on a rustic wooden board with mini marshmallow skewers, candy canes, and cups of cocoa. Wrapping a few cookies in cellophane tied with festive ribbon also makes an adorable homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and chewy for up to 3 days, though honestly, they rarely last that long in my house!
Freezing
I’ve frozen both the cookie dough balls and fully baked cookies. To freeze dough, shape around the marshmallow and cracker, then flash freeze on baking sheets before transferring to a freezer-safe bag. This way, I bake fresh batches anytime without extra prep.
Reheating
Warm frozen or leftover cookies in the oven at 300°F for about 5 minutes to regain that fresh-baked softness and melt that chocolate again—using a microwave can make marshmallows gummy, so I avoid that.
FAQs
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Can I use vanilla extract instead of peppermint extract in this recipe?
Absolutely! If peppermint isn’t your thing, swapping it out for extra vanilla won’t compromise the cookie texture—it’ll just taste like a classic s’mores cookie, which is still fantastic.
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What if I don’t have graham crackers—can I substitute something else?
You can use chocolate graham crackers for a richer taste or even digestive biscuits if that’s what you have. The key is a sturdy, slightly sweet base to hold the marshmallow and chocolate.
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Should I toast the marshmallows before baking?
It’s not necessary since the marshmallows soften and melt during baking, but you can toast them lightly for extra flavor before assembling for a fun smoky note.
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How can I prevent the cookies from spreading too much?
Make sure your dough isn’t too warm before baking—you can chill it for 10-15 minutes if it seems soft. Also, shaping the dough tightly around the marshmallow and cracker helps them hold together better.
Final Thoughts
This Chocolate Peppermint S’mores Cookies Recipe holds a special place in my kitchen because it captures that fun campfire treat with a seasonal peppermint twist all year round. Making these cookies always feels like a warm hug, whether it’s the holidays or a simple weekend indulgence. I’m confident that once you try baking these, they’ll become a go-to recipe you’ll return to again and again. So grab your ingredients, invite some friends over, and have a blast making this wonderfully cozy, festive treat!
Print
Chocolate Peppermint S’mores Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 32-34 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint S’mores Cookies combine the classic flavors of s’mores with a festive peppermint twist. Featuring a soft cookie dough encasing gooey marshmallows, melted chocolate, and crunchy graham crackers, these cookies are perfect for holiday treats or cozy gatherings. The refreshing peppermint extract balanced with rich chocolate chips and crushed candy cane pieces gives a unique and irresistible flavor.
Ingredients
Cookie Dough
- ½ cup (113.5 g) salted butter, melted
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract (can sub with vanilla extract)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (180 g) semi-sweet chocolate chips
- ¼ cup (56.5 g) crushed candy cane pieces
S’mores Toppings
- 9 graham cracker squares
- 9 large marshmallows
- 18 Hershey bar squares
- Flaked sea salt for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, vanilla extract, and peppermint extract, then whisk again until smooth and incorporated.
- Add dry ingredients: Gradually add the baking soda, salt, and all-purpose flour to the wet mixture. Stir carefully without overmixing; it’s okay if some flour remnants remain visible to ensure a tender cookie.
- Fold in mix-ins: Gently fold in the semi-sweet chocolate chips and crushed candy cane pieces until evenly distributed throughout the dough.
- Assemble s’mores bases: On each prepared baking sheet, place 4 to 5 graham cracker squares spaced evenly. Top each graham cracker with one square of Hershey chocolate and one large marshmallow.
- Form cookie dough around s’mores: Using a ¼ cup scoop, place cookie dough on top of each assembled s’more. Carefully shape and mold the dough around the marshmallow and graham cracker, covering them mostly.
- Bake: Bake cookies in the preheated oven for 12 to 14 minutes. The edges should be a nice golden brown, and the center may look puffed due to the marshmallow. Allow cookies to bake fully but avoid overbaking.
- Add finishing touches and cool: Immediately upon removing from oven, press a single Hershey square on top of each cookie and sprinkle lightly with flaked sea salt. Let the cookies cool on the baking sheet for at least 20 minutes to allow marshmallows to settle and cookies to firm up before handling.
Notes
- You can enjoy these cookies with or without the additional Hershey bars on top; both versions are delicious.
- Chocolate graham crackers can be used instead of regular graham crackers for a richer chocolate flavor.
- For best measurement accuracy, use grams especially for flour. If using cups, spoon flour lightly into the cup rather than packing it down to avoid dense cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
