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
Scale
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
