Chocolate Peppermint S'mores Cookies are a peppermint chocolate chip cookie dough baked on top of a marshmallow, hershey bar and graham cracker. They're the perfect winter version of everyones favorite summer treat!
These chocolate peppermint s'mores cookies are a chewy peppermint chocolate chip cookie turned s'more cookie. And while they look like a bakery worthy cookie, they are actually really simple and quick to make with no mixer needed.
For more holiday cookie recipes, try my white chocolate cranberry orange cookies or my gingerbread whoopie pies.
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Why You Will Love This Cookie
- Peppermint & Chocolate: just like my peppermint chocolate chip cookie, these have peppermint extract in the dough, crushed up candy canes and loads of chocolate.
- Easy to make: they look like they take a lot of effort, but they're actually a very simple cookie to make and assemble.
- Fun holiday flavor: I love having fun and different cookie flavors to add to the holiday rotation that everyone will love.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will melt your butter for these so that it's softer and easier to work with.
- Sugar: Using both brown and granulated sugar is key for a chewy cookie that isn't too thick and heavy.
- Peppermint Extract: I love the little addition of peppermint flavor this adds, but you can always sub in vanilla if you don't have it.
- Peppermint Candy: Use a wooden spoon, blender or even let your kids have at it to break up the candy canes or candies.
- Chocolate Chips: white chocolate would also be good in these.
- Hershey Bars: I love using these because it makes it feel more like a s'more, but they taste really good without them as well.
Step by Step Instructions
- Step 1: Whisk or mix together melted butter and both sugars until combined. Add in the egg, vanilla and peppermint extract and whisk.
- Step 2: Slowly mix in baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Fold in chocolate chips and crushed candy cane pieces.
- Step 4: Place 4-5 graham crackers on each cookie sheet and top each one with a chocolate square and then a marhsmallow.
- Step 5: Scoop ¼ cup of cookie dough and shape the dough around the marshmallow and onto the graham cracker.
- Step 6: Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside. The cookies will look a little puffed in the middle from the marshmallow, but once they cool they will collapse a bit. As soon as they come out of the oven stick a single hershey square on top and sprinkle with flaked salt. Allow to cool for at least 20 minutes before handling.
Expert Baking Tips
- These are also great if you want to use chocolate graham crackers.
- Make sure and stick the hershey bar into the cookie right when they come out of the oven.
- Make sure you allow these cookies to cool completely before trying to handle them.
FAQ
Yes, you can sub in gluten free flour and use gluten free graham crackers for these cookies.
Yes, that would work as well.
No, you need to be able to completely cover your marshmallow and graham cracker, so using less cookie dough doesn't really work for these.
Storing & Freezing
Chocolate peppermint s'mores cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. We have reheated these in the air fryer from frozen at 250 for 5 minutes and it was perfect.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Peppermint S'mores Cookies
Ingredients
- ½ cup (113.5 g) salted butter melted
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large eggs
- 2 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) peppermint extract can sub with vanilla extract
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ tsp (0.5 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
- 9 graham cracker squares
- 9 large marshmallows
- 18 hershey bar squares
- flaked sea salt for sprinkling
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Whisk or mix together melted butter and both sugars until combined. Add in the egg, vanilla and peppermint extract and whisk.
- Slowly mix in baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in chocolate chips and crushed candy cane pieces.
- Place 4-5 graham crackers on each cookie sheet and top each one with a chocolate square and then a marhsmallow.
- Scoop ¼ cup of cookie dough and shape the dough around the marshmallow and onto the graham cracker.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside. The cookies will look a little puffed in the middle from the marshmallow, but once they cool they will collapse a bit. As soon as they come out of the oven stick a single hershey square on top and sprinkle with flaked salt. Allow to cool for at least 20 minutes before handling.
Bailey
These cookies are guaranteed crowd pleasers. So good!!
Sandy
Love the peppermint addition to the s’more cookie! So fun for the holiday season and such a great flavor combination!
Lynzee
The perfect Winter 'smore AND it is beautiful on a Winter Cookie Gift Plate. Thank you!