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.