Peppermint Chocolate Chip Meringue Cookies

Holiday baking is fun, but it can be a challenge especially for families with kids on a gluten-free diet. These cookies are super-easy to make as well as tasty. I got this recipe from my daughter, Jackie. Her kids made Peppermint Chocolate Chip Meringue Cookies for dessert the last time we were at her house.

Many holiday meals tend to be heavy, these cookies are super light, because of the meringue. It’s sooo easy, just whip these up after dinner and let them stand in a preheated oven overnight.

The recipe says it makes 4 dozen. I must have made mine too large, because I ended up with 2 dozen. Doesn’t matter they were delicious!

Tristan loves these cookies!

Peppermint Chocolate Chip Meringue Cookies

You’ll Need:
3 egg whites
½ teaspoon cream of tarter
pinch of salt
¾ cup sugar
4 drops (1/8 teaspoon) peppermint extract
1 package (6 ounces) mini chocolate chips

Preheat oven to 375 degrees F. and grease 2 cookie sheets.

1. Beat egg whites with cream of tarter and salt until foamy.

2. Gradually add sugar, 2 tablespoons at a time and beat until soft peaks form.

3. Stir in mint extract.  Gently fold in chocolate chips.

4. Drop by teaspoons 1 inch apart onto pans. Place in preheated oven, then turn OFF oven and let stand in oven with the door closed for 8-12 hours.

Makes 2 to 4 dozen depending on the size of the cookie.

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