Choc Chip Peppermint S’mores Over Coals – A Fresh, Gooey Twist on a Campfire Classic
There’s something about s’mores that feels like pure comfort—warm coals, sticky fingers, and that perfect melted center. This version swaps the usual chocolate bar for chocolate chip cookies and a pop of peppermint, giving you a minty, gooey bite with a crisp edge. It’s simple enough for a backyard fire and special enough for a holiday campout.
If you’ve ever wished your s’mores had a little more texture and a fresher flavor, this is your sign. Grab a roasting stick and let the coals do the magic.
What Makes This Special
Choc Chip Peppermint S'mores Over Coals - A Fresh, Gooey Twist on a Campfire Classic
Ingredients
- Chocolate chip cookies (2 per s’more; choose sturdy, bakery-style or store-bought)
- Large marshmallows (regular or extra-large)
- Peppermint chocolate (thin chocolate-mint squares, peppermint bark, or peppermint chocolate chips)
- Optional: A few drops of peppermint extract (for extra minty flavor)
- Optional add-ins: Crushed candy canes, a pinch of sea salt, or a drizzle of chocolate sauce
- Tools: Long roasting sticks or skewers, heatproof gloves, and a flat surface or plate
- Fuel: A charcoal grill or fire pit with hot, glowing coals (not active flames)
Instructions
- Get the coals ready. Build a small fire or light charcoal. Let it burn down until you have glowing, steady coals with little to no flame. This gives gentle, even heat for roasting without scorching.
- Prep your cookie “sandwich.” Lay out two chocolate chip cookies per s’more. Place peppermint chocolate on the underside of one cookie so it starts to soften from the ambient heat.
- Optional mint boost. If you like a stronger mint flavor, add a tiny drop of peppermint extract directly onto the chocolate or marshmallow. A little goes a long way.
- Roast the marshmallow slowly. Skewer a marshmallow and hold it a few inches above the coals. Rotate gently until it turns golden all over and becomes soft in the center. Aim for slow and steady to avoid burning.
- Assemble with care. Place the roasted marshmallow on top of the peppermint chocolate. Add a sprinkle of crushed candy cane or a tiny pinch of sea salt if you’re using them.
- Cap and press. Top with the second cookie and press lightly. The heat will melt the chocolate into the marshmallow and soften the chocolate chips in the cookies.
- Rest briefly. Let the s’more sit for 10–20 seconds so everything melds. The center should be gooey, but the cookie should still hold its shape.
- Serve and repeat. Enjoy warm, then make another while the coals are at their best. Rotate batches so everyone gets a freshly toasted marshmallow.
This isn’t just another s’more. It’s a playful mash-up that brings in familiar cookie crunch and a refreshing mint flavor to balance the sweetness.
Chocolate chip cookies add a buttery, slightly salty bite that pairs beautifully with marshmallow. The peppermint cuts through the richness and brightens every mouthful. – Texture heaven: Crisp cookie, molten marshmallow, and soft chocolate chips. – Balanced sweetness: Peppermint rounds out the sugar with a cool finish. – Campfire easy: No special tools, no complicated prep—just coals and a few pantry staples. – Kid-friendly and crowd-pleasing: Everyone gets to customize their level of mint and melt.
What You’ll Need
- Chocolate chip cookies (2 per s’more; choose sturdy, bakery-style or store-bought)
- Large marshmallows (regular or extra-large)
- Peppermint chocolate (thin chocolate-mint squares, peppermint bark, or peppermint chocolate chips)
- Optional: A few drops of peppermint extract (for extra minty flavor)
- Optional add-ins: Crushed candy canes, a pinch of sea salt, or a drizzle of chocolate sauce
- Tools: Long roasting sticks or skewers, heatproof gloves, and a flat surface or plate
- Fuel: A charcoal grill or fire pit with hot, glowing coals (not active flames)
Step-by-Step Instructions
- Get the coals ready. Build a small fire or light charcoal. Let it burn down until you have glowing, steady coals with little to no flame.
This gives gentle, even heat for roasting without scorching.
- Prep your cookie “sandwich.” Lay out two chocolate chip cookies per s’more. Place peppermint chocolate on the underside of one cookie so it starts to soften from the ambient heat.
- Optional mint boost. If you like a stronger mint flavor, add a tiny drop of peppermint extract directly onto the chocolate or marshmallow. A little goes a long way.
- Roast the marshmallow slowly. Skewer a marshmallow and hold it a few inches above the coals.
Rotate gently until it turns golden all over and becomes soft in the center. Aim for slow and steady to avoid burning.
- Assemble with care. Place the roasted marshmallow on top of the peppermint chocolate. Add a sprinkle of crushed candy cane or a tiny pinch of sea salt if you’re using them.
- Cap and press. Top with the second cookie and press lightly.
The heat will melt the chocolate into the marshmallow and soften the chocolate chips in the cookies.
- Rest briefly. Let the s’more sit for 10–20 seconds so everything melds. The center should be gooey, but the cookie should still hold its shape.
- Serve and repeat. Enjoy warm, then make another while the coals are at their best. Rotate batches so everyone gets a freshly toasted marshmallow.
Storage Instructions
These are best eaten fresh, right off the coals.
If you have leftovers: – Short-term: Wrap assembled s’mores individually in parchment or foil and keep at room temperature for up to 4 hours. The cookies will soften, but they’ll still taste great. – Make-ahead components: Keep cookies in an airtight container for 3–5 days. Store peppermint chocolate in a cool, dry place. – Reheating: Warm wrapped s’mores near the coals for 1–2 minutes or in a low oven (275°F/135°C) for 5 minutes to remelt the center.
Avoid microwaving—they tend to collapse and turn rubbery.
Health Benefits
This is a treat, not a health food, but there are a few small wins: – Portion control is built in. One s’more is satisfying thanks to the chewy, crunchy textures and bold mint flavor. – Dark chocolate option. If you choose peppermint dark chocolate, you’ll get a little antioxidant lift and a deeper cocoa flavor with slightly less sugar. – Mindful indulgence. Making these over coals slows things down and turns dessert into an experience, which can help you savor your food and be satisfied with less. If you’re mindful of sugar or allergens, you can adapt the ingredients (see Alternatives below) to better fit your needs.
Common Mistakes to Avoid
– Roasting over flames instead of coals. Flames scorch the outside before the center softens. Glowing coals give you gooey perfection without a burnt shell. – Using weak or crumbly cookies. Thin, delicate cookies break under pressure.
Choose sturdy, bakery-style chocolate chip cookies that hold up to heat and filling. – Overloading the mint. Peppermint is powerful. Start with a small piece of peppermint chocolate and skip extra extract unless you truly love a sharp mint bite. – Pressing too hard. A gentle press is enough. Pressing firmly can crack the cookie and squeeze out the marshmallow. – Skipping a brief rest. Ten to twenty seconds helps the chocolate melt and the marshmallow settle so you don’t lose half the filling with the first bite.
Alternatives
– Gluten-free: Use gluten-free chocolate chip cookies with good structure.
Many store-bought versions work well; look for ones labeled “crispy” or “chunky.” – Dairy-free/vegan: Choose dairy-free chocolate chip cookies, vegan marshmallows (gelatin-free), and dairy-free peppermint chocolate. The flavor stays spot-on. – Lower sugar: Try 85% dark peppermint chocolate or a minimal-sugar chocolate paired with lightly sweetened cookies. You can also use mini marshmallows to scale back sweetness. – No peppermint? Use plain dark chocolate and add a whisper of orange zest or a sprinkle of flaky sea salt for balance. – Cookie swap: Try double chocolate cookies for an extra cocoa hit, or oatmeal chocolate chip for a heartier chew. – Flavor twists: Add a smear of peanut butter or almond butter under the chocolate for a nutty, salty counterpoint.
Caramel drizzle works too if you like extra sweetness.
FAQ
Can I make these without a fire pit?
Yes. Use a charcoal grill or even a gas grill on low with indirect heat. Indoors, you can toast the marshmallows under a broiler on a parchment-lined tray, rotating until golden, then assemble immediately.
What type of chocolate chip cookie works best?
Choose cookies that are slightly thick with a crisp edge and some chew.
Ultra-thin or super crumbly cookies tend to break, while very soft cookies can turn mushy once the marshmallow melts.
How do I keep the marshmallow from catching fire?
Hold it above the coals, not in the flames, and rotate constantly. If it flares up, pull it away for a few seconds and continue once it settles.
Is peppermint too strong for kids?
Most kids enjoy
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