Peppermint S'mores Cookies

A Peppermint S'more cookie baked on half a graham cracker on a piece of parchment paper.

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!

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Servings: Cookies

Calories: 309kcal

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.
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.
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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