Description
These Chocolate Peppermint S’mores Cookies blend the classic campfire flavors of s’mores with a festive minty twist. Soft baked cookies encase a gooey marshmallow and a melting Hershey bar square atop a crispy graham cracker base, enhanced by crushed candy cane pieces and semi-sweet chocolate chips for the perfect holiday treat.
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 (or substitute 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
Assembly:
- 9 graham cracker squares
- 9 large marshmallows
- 18 Hershey bar squares
- Flaked sea salt for sprinkling
Instructions
- Preheat 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 medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. Add the egg, vanilla extract, and peppermint extract, and whisk again until smooth.
- Add dry ingredients: Gradually mix in the baking soda, salt, and all-purpose flour. Stir gently and avoid overmixing; it’s okay if some flour streaks remain visible.
- Incorporate mix-ins: Fold in the semi-sweet chocolate chips and crushed candy cane pieces evenly throughout the dough.
- Prepare graham cracker base: Place 4 to 5 graham cracker squares on each prepared baking sheet. Top each square with a Hershey bar square followed by a large marshmallow.
- Form cookies: Using approximately ¼ cup of cookie dough per cookie, scoop and shape the dough around each marshmallow and graham cracker base, completely covering the marshmallow.
- Bake cookies: Bake in the preheated oven for 12 to 14 minutes, until the edges are golden brown and the cookies are puffed from the marshmallows.
- Finish cookies: Immediately upon removing from the oven, press one Hershey bar square on top of each cookie and sprinkle with flaked sea salt.
- Cool: Allow the cookies to cool on the baking sheets for at least 20 minutes. The marshmallows will deflate slightly as the cookies cool, creating a chewy, gooey center.
Notes
- These cookies are delightful both with and without the Hershey bar topping.
- Using chocolate graham crackers instead of regular graham crackers adds an extra chocolate flavor.
- Measurements in grams provide greater accuracy, especially for flour. If unavailable, lightly spoon the flour into your measuring cup without packing it to maintain lightness.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: twenty-five grams
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
