Easy Peppermint S’mores Cookies Recipe

My Campfire Mistake

I once tried to make s’mores in my tiny kitchen. It was raining outside. I made a huge, sticky mess. I still laugh at that.

That mess led to these cookies. No campfire needed. They are neat, pretty, and perfect for sharing. What’s your funniest kitchen mistake?

Why This Tastes So Good

Let’s talk about the flavors. Graham crackers are sweet and a little nutty. Marshmallows are soft clouds. The mint chocolate is cool and creamy.

Together, they sing. It’s like a holiday song in your mouth. This matters because food should make you smile. Simple joys are the best kind.

Let’s Make Them Together

First, melt the mint chips slowly. Use a pot over another pot of hot water. Doesn’t that smell amazing? It reminds me of candy canes.

Stack your marshmallow on a cracker. Dip the whole thing in the chocolate. Coat every side. Let them dry on parchment paper. It takes about half an hour.

A Little Secret for You

Here is a fun fact. The graham cracker was invented for a healthy diet. A minister made them! Now we use them for sweet treats. Isn’t that funny?

This matters to me. It shows how recipes change. We take simple things and make them joyful. That’s the heart of cooking. Do you have a family recipe that changed over time?

Your Turn to Share

These cookies are great for gifts. Put a few in a little bag. Tie it with a ribbon. People love homemade treats.

Making food for others is an act of love. It says, “I thought of you.” Will you make these for a friend or keep them all for yourself? Tell me your plan.

Ingredients:

Ingredient	Amount	Notes
Graham Cracker squares	12 squares
Marshmallows	12	Stacker Marshmallows or giant campfire marshmallows cut into a square shape
Andes Creme De Menthe Baking Chips	10 ounces

Easy Peppermint S’mores Cookies: A Sweet Little Treat

Hello, dear! It’s Anna. Let’s make something fun today. These cookies are like a happy memory. They mix a campfire treat with a cool peppermint surprise. Doesn’t that sound amazing? I think so. My grandkids call them “magic cookies.” I still laugh at that. They are so simple to make. You don’t even need an oven. Perfect for a rainy afternoon.

We just need three things. Graham crackers, marshmallows, and those minty chocolate chips. The secret is in the melting. You must be patient. (My hard-learned tip: go slow with the chocolate so it stays smooth). Ready? Let’s begin.

• Step 1: First, melt the mint chocolate chips. Use a double boiler. Just put a bowl over a pot of simmering water. Stir the chips gently until they melt. It will look like a shiny green pool. Be careful, the bowl gets hot. Doesn’t that smell amazing? Like a candy cane.
• Step 2: Now, build your base. Take one graham cracker square. Place a marshmallow right on top. Press it down just a little. I like the big, fluffy marshmallows best. It reminds me of toasting them over a fire. My grandson always sneaks one to eat now. Can you guess which part he takes? Share below!
• Step 3: Time for the fun part! Use mini tongs to pick up your cracker and marshmallow. Gently dip it into the melted chocolate. Swirl it all around. Coat every side with that minty goodness. Let the extra chocolate drip off. This part can get a bit messy. That’s okay. Good memories usually are.
• Step 4: Place each cookie on parchment paper. Now we wait. Let the chocolate dry and get firm. It takes about half an hour. I use this time to wash the bowls. Or sometimes, I just sit and dream. The hardest part is not eating them right away!

Cook Time: 30 minutes (setting time)
Total Time: 45 minutes
Yield: 12 cookies
Category: Dessert, No-Bake

Three Fun Twists to Try

Once you master the basic recipe, you can play. Here are some of my favorite twists. They make the cookies feel new again. Try one next time.

• Berry Blast: Use a raspberry on top of the marshmallow before dipping. The tart berry and sweet mint are wonderful together.
• Salty Sweet: Sprinkle a tiny bit of sea salt on the wet chocolate. It makes the flavors pop in your mouth. So good!
• Cookie Swap: Try using a vanilla wafer or a shortbread cookie instead of a graham cracker. It’s a lovely, buttery change.

Which one would you try first? Comment below! I love reading your ideas.

Serving Them Up With Style

These cookies are stars all on their own. But you can make them extra special. For a party, stack two cookies together with extra marshmallow fluff. You could also crush some candy canes for a pretty red and white sprinkle on top. Serve them on a big platter so everyone can see.

What to drink? A cold glass of milk is always the best friend of a cookie. For the grown-ups, a cup of rich hot chocolate with a peppermint stick stirrer is just perfect. It doubles down on the cozy mint flavor. Which would you choose tonight?

Keeping Your S’mores Cookies Perfect

These cookies are best enjoyed fresh. The chocolate is so nice and crisp. But I know you might want to save some.

Store them in a single layer at room temperature. Use a container with a tight lid. They will stay good for about three days.

I do not recommend freezing them. The marshmallow gets a funny texture when thawed. I learned this the hard way with a test batch!

You can batch-cook the chocolate coating. Just melt a big bowl of chips. Then let your family help with the dipping. It makes the work fun and fast.

Storing treats properly matters. It keeps them tasty and safe to eat. It also means no sweet treat goes to waste. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Sometimes the chocolate gets too thick. Just take it off the heat for a minute. Stir it gently until it smooths out.

Your marshmallow might slide off the cracker. Press it down gently after dipping. Let the chocolate act like glue as it sets.

The chocolate coating can crack when it dries. This happens if it is too thick. I remember my first batch looked like a map! A thinner coat fixes this.

Fixing small problems builds your cooking confidence. You learn that mistakes are just lessons. It also makes sure every cookie is delicious. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use a gluten-free graham cracker. Check the package label to be sure.

Q: Can I make them ahead?

A: You can coat them a day before. Store them as I mentioned earlier.

Q: What can I use instead of mint chips?

A: Regular chocolate chips work great. You can use dark or milk chocolate.

Q: Can I double the recipe?

A: Absolutely. Just use a bigger bowl for melting.

Q: Any fun extra tips?

A: Try a tiny sprinkle of sea salt on top. Fun fact: Salt makes sweet flavors taste even sweeter! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these. They always remind me of winter campfires. It is a happy little treat to share.

I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. I am so glad you stopped by my virtual kitchen. Come back anytime for another simple recipe.

Happy cooking!

—Anna Whitmore.