These Peppermint S’mores Cookies start with the best chocolate chip cookie base with a peppermint and s’mores twist. The cookies combine everything you love about Christmas baking with the classic flavor of s’mores. They are festive, fun, and great for any time of the year!
These cookies are a soft chocolate chip cookie with a hint of peppermint, and graham crackers baked right into the cookie, a gooey marshmallow baked on top, and an extra sprinkle of candy cane pieces. The combination makes these cookies so irresistible, with just the right balance of flavors.
The cookie is soft and chewy, with a little extra crunch from the graham cracker. They feel a little fancy, but are actually so easy to make, which is perfect for the busy holiday baking season.
Why you’ll love these
- Festive Flavor: The cookies have the flavors of buttery graham crackers, rich chocolate, gooey marshmallows, and sweet peppermint all combined for a unique cookie that is perfect for Christmas.
- Easy to Make: These cookie are a step up on flavor and appearance, but just as easy as any classic chocolate chip cookie. They’re made with simple ingredients, and straightforward steps so even beginners can make these.
- Soft and Chewy Texture: The chocolate chip cookie base stays soft and chewy, which pairs so nicely with the crisp graham cracker bottom.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Peppermint S’mores Cookie Recipe. The specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: We’re using butter that is lightly softened
- Brown Sugar and Granulated Sugar: Using both brown and granulated sugar is key for a soft and chewy cookie
- Peppermint Extract: This adds a little extra peppermint flavor to the cookies
- All Purpose Flour: Spoon it into the measuring cup, and level off the top with the back of a butter knife so you don’t end up with too much
- Baking Powder and Baking Soda: A little of both so the cookies rise nicely, and have a good texture
- Chocolate Chips: You can use your favorite chocolate chips, dark chocolate, semi sweet, milk chocolate, etc.
- Graham Crackers: We’re adding some graham crackers to the dough, and using halves for the cookie bases.
- Marshmallows: You’ll use large marshmallows on top, and bake a couple minutes until gooey.
- Candy Canes: We’ll break these into small pieces and add them on top of the cookies for the festive look, and a little crunch.
- Hershey Bars: I love the extra burst of flavor, and look of the chocolate on top of the cookie.
How to make Peppermint S’mores Cookies
Step 1: Mix the Wet Ingredients. Combine the butter and sugars in a large bowl and cream them together for a couple of minutes until combined. Then add in the eggs, vanilla extract, and peppermint extract until just combined.
Step 2: Add the Dry Ingredients. Add the dry ingredients; flour, baking powder, baking soda, and salt to the wet ingredients and mix together on low until combined. You’ll have a nice soft cookie dough.
Step 3: Add in the Mix Ins. Add in the chocolate chips and graham crackers until they are evenly mixed into the cookie dough.
Step 4: Scoop the Dough. Scoop the cookie dough into 2.5 to 3 Tablespoon sized portions, and roll them into balls. Place a cookie dough ball on top of half of a graham cracker then onto a parchment paper lined baking sheet. Place about 6 to 8 cookies on each sheet, at least 3 inches apart.
Step 5: Bake the Cookies. Bake the cookies in the oven until the tops start to set. Remove the tray from the oven and place half a marshmallow onto the top of the cookie. Bake the cookies for another 2 minutes to make the marshmallows gooey.
Step 6: Top the Cookies. Remove the cookies from the oven and let them sit for a couple of minutes, then top the marshmallow with a piece of a Hershey’s chocolate bar. Sprinkle the tops with crushed candy cane pieces too. Let them cool for a few minutes, then transfer them to a cooling rack to cool completely, or enjoy the cookies warm.
Tips and Tricks:
- Measuring Flour: Measure the flour correctly by spooning the flour into the measuring cup, then leveling off the top with the back of a knife. You can also weigh the flour out with a scale for the exact accurate amount.
- Cookie Sheet: Only put about 6 to 8 cookies on each cookie sheet to make sure they have the right amount of room to spread on the cookie sheet. The cookies are large so we want to leave space for them to spread.
- Candy Canes: The candy cane pieces melt a lot when they’re heated. We add a few on top of the cookie dough ball before baking, but make sure they are not on the sides or bottom of the cookie of they’ll melt into a gooey mess.
Storage Instructions
The cookies can be stored in an airtight container at room temperature once they are completely cooled and the chocolate on top has hardened again. I recommend placing a layer of parchment paper between cookie layers if you are stacking them to prevent the marshmallow from sticking to the next cookie.
You can also freeze the cookies by placing them on a lined cookie sheet and placing that in the freezer for about 1 hour until they are frozen solid. Then transfer the cookies to a freezer safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature for a couple hours, or microwave at half power for about 30 seconds to get them warm again.
These Peppermint S’mores Cookies are a special cookie that makes the holiday season extra fun. They have the best mix of soft, chewy, crunchy, gooey, chocolatey, and minty. These are definitely a must bake for the Christmas season!
More Cookies:
- Peppermint Bark Oreos
- Gingerbread Whoopie Pies
- Sugared Shortbread Cookies
- Chocolate Peppermint Kiss Cookies
- Peppermint Bark Chocolate Chip Cookies // Like Mother Like Daughter
- S’mores Cookies // Like Mother Like Daughter
Peppermint S’mores Cookies
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 tsp Peppermint Extract
- 2 3/4 Cup All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 2 cups Chocolate Chips
- 1 cup Chopped Graham Crackers
For Topping The Cookies:
- 24 Graham Cracker Squares
- 1/4 cup Chopped Candy Cane Pieces
- 12 Large Marshmallows
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Cream together the butter, brown sugar, and white sugar in a large mixing bowl for about 2 minutes till nice and light and fluffy. 1 Cup Unsalted Butter, 1 Cup Brown Sugar,1/2 Cup Granulated Sugar
- Add in the Eggs, Vanilla Extract, and Peppermint Extract and mix until just combined. 2 Large Eggs, 1 tsp Vanilla Extract, 1/2 tsp Peppermint Extract
- Add in the flour, baking powder, baking soda, and salt and mix till you have a soft dough. 2 3/4 Cup All Purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 3/4 tsp Salt
- Add in the chocolate chips, and graham cracker pieces and mix until they're folded evenly into the dough. 2 cups Chocolate Chips, 1 cup Chopped Graham Crackers
- Scoop the cookie dough in 2.5 to 3 TBS sections and roll them into a ball. Place one cookie dough ball on top of a graham cracker square on the baking sheet. 24 Graham Cracker Squares
- Place the cookies at least 3 inches apart from each other on the tray to allow them to spread. Only put about 6 to 8 cookies per cookie sheet.
- Press half the candy cane pieces into the top of the cookie dough balls. 1/4 cup Chopped Candy Cane Pieces
- Bake the cookies for 8 to 10 minutes, or until the tops start to split.
- Cut the marshmallows in half (scissors work best). Place one half marshmallow (sticky side down) onto the top of each cookie.12 Large Marshmallows
- Put the pan back in the oven and let the marshmallow cook until they start to get fluffy, about 2 minutes.
- Remove the pan from the oven and let the cookies cool for 2-3 minutes.
- Add 1 chocolate square on top of each marshmallow. Sprinkle the tops of the cookies with more candy cane pieces.
- Let the cookies cool for another 5 to 10 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely, or enjoy them warm.
Notes
- Measuring Flour: Measure the flour correctly by spooning the flour into the measuring cup, then leveling off the top with the back of a knife. You can also weigh the flour out with a scale for the exact accurate amount.Â
- Cookie Sheet: Only put about 6 to 8 cookies on each cookie sheet to make sure they have the right amount of room to spread on the cookie sheet. The cookies are large so we want to leave space for them to spread.
- Candy Canes: The candy cane pieces melt a lot when they’re heated. We add a few on top of the cookie dough ball before baking, but make sure they are not on the sides or bottom of the cookie of they’ll melt into a gooey mess.
- Storage Instructions: The cookies can be stored in an airtight container at room temperature once they are completely cooled and the chocolate on top has hardened again. I recommend placing a layer of parchment paper between cookie layers if you are stacking them to prevent the marshmallow from sticking to the next cookie.Â
- Freezer Instructions: You can also freeze the cookies by placing them on a lined cookie sheet and placing that in the freezer for about 1 hour until they are frozen solid. Then transfer the cookies to a freezer safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature for a couple hours, or microwave at half power for about 30 seconds to get them warm again.
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