Updated: 12/14/2018 8:44 AM | Print Story |  Email

12 Days of Cookies Day 6: Peppermint S'mores Cookies

We are halfway through our annual cookie extravaganza known as the “12 Days of Cookies!” Today, we’re going full festive with a no-bake treat that brings together the flavors of chocolate and peppermint. Elizabeth visits the kitchen of blogger and TCL Kitchen Star Alice Seuffert to make Peppermint S’mores Cookies.

Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year.  Alice recommends going full peppermint by pairing these treats with Bridgeman’s Peppermint Krisp Ice Cream.

Bridgeman's Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman's Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their newest holiday flavor, Peppermint Krisp. 

Bridgeman's Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman's Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their holiday flavor, Peppermint Krisp. Look for Bridgeman’s Ice Cream at Hy-Vee, Kowalski’s, Von Hanson’s Meats, Oxendale’s or your local family market or check out Bridgemans.com to find a retail location near you.

Peppermint S’mores Cookies
Alice Seuffert, Dining with Alice

Ingredients
9 large Graham Crackers (one sleeve)
1 tsp Peppermint Extract
1.25 cups (7-ounce container) Marshmallow Cream
12 ounces Almond Bark (Chocolate)
4 Candy Canes

Directions:
Gently break Graham Crackers in half so you have a total of 18 squares (two rectangles for each square). Place squares on a cookie sheet lined with parchment paper.

Add the peppermint extract to the marshmallow cream until combined. Spread 1 TB of peppermint marshmallow cream on each graham cracker square. Freeze for 10 minutes.

Place Almond Bark in a small shallow baking dish. Heat according to package directions until melted.

Remove packaging from the candy canes, break into pieces, and add candy to a resealable plastic bag. Using a small mallet or rolling pin, smash the candy into small pieces. Set candy pieces aside in a small dish.

After the marshmallow crackers have been in the freezer for 10 minutes, remove the crackers from the freezer and place the cracker cookie in melted chocolate and use a spoon to cover the cookie with chocolate. Place a fork under the cookie to remove the cookie and allow chocolate to drizzle off.

Place covered cookie back on the cookie sheet (lined with parchment paper). Sprinkle cookie with peppermint candies (do this right away for each cookie because the chocolate will dry fast). Repeat the process until all cookies have been dipped in chocolate.

Freeze cookies for 5 minutes to set the chocolate.

Cookies do not need to be refrigerated but if your home is warm, you may wish to keep them in the refrigerator in order for the cookie to stay firm.

Makes 18 Cookies