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Home » Holidays » Christmas » Mint Chocolate Chip Meringue Cookies

Mint Chocolate Chip Meringue Cookies

February 9, 2021 by Kara Cook 2 Comments

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Chocolate Chip Meringue Cookies – Crisp on the outside, fluffy as a cloud on the inside, these minty cookies just melt in your mouth! Made with egg whites, they happen to be gluten free.
 
mint meringue cookie with chocolate chips broken in half
 
 My best friend from high school, Melanie, gave me the recipe for these mint meringue cookies decades ago.  Her family would hand them out for Christmas, so I remember making oodles of them at her house one year.
 
We learned by sad experience that the recipe cannot be doubled. If you need large quantities, it is better to just make batch after batch.
 
I am not a real fan of meringue, divinity, or any other egg white dessert, but I do like these egg white cookies. (I’m sure the chocolate and mint have something to do with that.)

The outside is crunchy and melts in your mouth.  The inside is soft, chewy, and full of chocolatey goodness.

mint chocolate chip meringue cookies on a plate

 

If you are an expert baker and want to skip my tips and just see the recipe card, scroll to the bottom of the post.

HOW TO MAKE MERINGUE COOKIES

Making meringue is actually not hard, just follow these tips and your cookies should turn out perfectly the first time!

Ingredients needed:

  • egg whites (I used large eggs. They will beat up much better at room temperature.)
  • pinch of salt
  • cream of tartar (The acid in the cream of tartar not only helps the egg whites beat up to full volume, it also stabilizes them so that they hold their shape.)
  • granulated sugar
  • 1/2 tsp peppermint extract (or vanilla extract if you prefer)
  • mini semi sweet chocolate chips (You can use regular chocolate chips, but they weigh the cookies down a bit.)
  • green food coloring (Optional, but fun if you are making the cookies mint flavored.)
  1. Make sure your egg whites are at room temperature. To warm them up quickly, you can place your eggs in a bowl of warm water for a few minutes. Works like a charm!
  2. Preheat oven to 275 degrees.
  3. Separate your eggs and place the whites in a metal or glass bowl. Make sure none of the yolk gets into the egg whites! 
  4. Beat egg whites, salt, and cream of tartar at high speed until very frothy and almost stiff.
    beaten egg whites on a kitchenaid whisk over a bowl of egg whites
  5. Very gradually beat in the sugar; beat till stiff peaks form.
    meringue with stiff peaks
  6. Fold in peppermint or vanilla extract, chocolate chips, and food coloring if desired.
    bowl of batter for easy meringue cookies with chocolate chips
  7. Drop by tablespoonfuls onto baking sheet that has been lined with parchment paper. 
    photo collage of how to bake meringue cookies with chocolate chips
  8. Bake at 275° for about 30 minutes or until dry and cracked on top.
  9. Let cool completely on the baking sheet. For an even lighter and airier cookie, just turn off the oven, prop open the door, and let them cool in the oven.

stack of meringue cookies with chocolate chips on a plate

 

CHOCOLATE CHIP MERINGUE COOKIES PRO TIPS:

  • Don’t let any grease come in contact with the egg whites. Metal and glass bowls work best because plastic bowls have a tendency to hold onto oil on the surface. Also make sure that not even a drop of yolk mixes with the egg whites.
  • Make sure your eggs are at room temperature before you beat them. 
  • It can take a long time to beat egg whites, so I recommend using a Kitchenaid mixer. 
  • If you are making the mint version of these cookies (which I highly recommend), do not substitute peppermint oil for the peppermint extract. The oil causes the egg whites to deflate.
  • An alternate method for baking these cookies is to preheat the oven to 275°, put the cookies in, and turn the oven OFF. Leave them overnight (or 8-10 hours). Sometimes called “forgotten cookies”, this method actually produces a cookie that is more light and crunchy in the middle.
  • Use parchment paper on your baking sheet. Non stick cooking spray allows the cookies to spread too much. Parchment works even better than silicone pan liners for this recipe.

HOW TO STORE LEFTOVER CHOCOLATE CHIP MERINGUE COOKIES:

These cookies are a bit fragile, so I like to store them in a single layer in a large airtight container. They will keep for up to a week. They will soften as they sit, but I actually like them better that way. If you live in a humid climate, it’s a good idea to put a paper towel in the container to absorb moisture.

I don’t recommend freezing the cookies, they will get sticky. And because they are so fragile, they are likely to be crushed in the freezer.

VARIATIONS:

  • We love these best with peppermint extract, but you can use vanilla extract instead.
  • Instead of using a cup of chocolate chips, you can use 1/2 cup chocolate chips and 1/2 cup finely chopped pecans.
  • If you aren’t making the mint version, you could omit the chocolate chips and just use a cup of finely chopped nuts.

 

overhead shot of meringue cookies loaded with chocolate chips

TASTY COOKIE RECIPES:

  • Chocolate Cookies with Powdered Sugar
  • Cream Cheese Chocolate Chip Cookies
  • 3 Ingredient Shortbread Cookies
  • Chocolate Kiss Peanut Butter Cookies
  • Easy Snickerdoodle Recipe
  • Apple Cookies (with butterscotch chips)
  • Orange Creamsicle Cookies

MORE WAYS TO USE CHOCOLATE CHIPS:

  • Oatmeal Chocolate Chip Muffins
  • Chocolate Chip Bundt Cake
  • Peanut Butter Scones
  • Chocolate Chip Scones
  • Coconut Chocolate Chip Coffee Cake

EASY CHOCOLATE CHIP MERINGUE COOKIES

Yield: 1 dozen

Meringue Cookie Recipe

mint chocolate chip meringue cookies on a plate

Melt in your mouth mint meringue cookies loaded with chocolate chips. Crisp on the outside, fluffy on the inside, and loaded with chocolate chips!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 egg whites at room temperature (use large eggs)
  • 1 pinch salt
  • 1/8 tsp cream of tartar
  • 1 cup granulated white sugar
  • 1/2 tsp peppermint extract (more or less according to taste)
  • 1 cup mini semi sweet chocolate chips
  • 2-3 drops of green food coloring (optional)

Instructions

  1. Beat the egg whites, salt, and cream of tartar in a glass or metal bowl at high speed till soft peaks form. I recommend using a Kitchenaid mixer.
  2. Gradually beat in the sugar. Beat till stiff peaks form.
  3. Fold in chocolate chips, peppermint extract, and food coloring if desired.
  4. Drop by tablespoonfuls onto parchment lined cookie sheets. (Don't use cooking spray.)
  5. Bake at 275° for about 30 minutes.

Notes

-You can substitute vanilla extract for the peppermint extract. Omit the food coloring.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 139Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 27mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 2g
© Kara
Cuisine: American / Category: Dessert: Cookies

(originally posted 11/14/2008, updated February 2021)

These minty meringue cookies with chocolate chips are great for gluten free diets, but even if you can eat flour, I bet you are going to love this recipe! 

Filed Under: Christmas, Dessert: Cookies, Recipe Index Tagged With: chocolate chips, egg whites

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Reader Interactions

Comments

  1. kristin

    December 20, 2014 at 11:21 am

    instead of using the mint extract and chocolate chips I replaced them with Andes Mints and they turned out delicious

    Reply
    • Kara

      December 21, 2014 at 7:34 pm

      Oh man, I love the Andes Mints- I bet they were fabulous that way!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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