These Mint Chocolate Chip Meringue Cookies are the perfect combination of sweet and refreshing. They are light, airy, and melt in your mouth with every bite.
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes for your Holiday Cookie Tray
- Mint Chocolate Chip Meringue Cookies
What makes this recipe irresistible
Every time that I make these delicious mint meriginue cookies, I fall in love with them again. The light and airy texture combined with the mint and chocolate flavors makes a melt in your sweet treat.
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- room temperature eggs
- cream of tartar
- salt
- granulated sugar
- peppermint extract
- green food coloring
- miniature chocolate chips
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven, and line your cookie sheet.
- Separate the eggs.
- Beat egg whites with salt and cream of tartar until soft peaks form.
- Add the sugar, a little at a time, and beat until stiff peaks form.
- Next, add the peppermint extract and green food coloring and whip again to combine.
- Then fold in the chocolate chocolate chips.
- Transfer the meringue to a pastry bag with a large round tip.
- Pipe meringue rounds about an inch apart onto the parchment lined baking sheet.
- Place in the preheated oven. Bake for 60 minutes. DO NOT open the oven at all.
- Turn off oven and let meringues cool in oven overnight.
Watch and learn: recipe video
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Essential equipment for this recipe
- cookie sheet or large baking sheet
- stand mixer
- pastry bag with a large round tip
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Frequently asked questions (FAQ's)
Humidity can cause meringues to be sticky, try to leave them in the oven for a little longer if it's humid in your house when you make them.
If you open the oven door while the meringues are cooling, this can cause them to be chewy so they won't dry properly. So, resist the temperature to open the door.
No, the cookies can be made with granulated sugar. I prefer the texture of super-fine sugar.
Yes, measure the correct amount of sugar. Pour it into the blender or food processor. Process by pulsing to grind the sugar.
Deb's tips for the perfect dish
If you want to get perfectly even-sized cookies, you can use a spilat mat with the circles printed on it for a sizing guide.
- I like to use superfine granulated sugar for the best texture, but you can use regular sugar just as well.
- You can also use a star tip for your cookies, no matter which shape of tip you use, I recommend sticking to the large tips.
- No pastry bag? No problem, use a gallon-size ziplock bag. Just snip off the tip for piping.
How to store leftovers
Storage - Store the cookies in an airtight container on the counter. Do not refrigerate.
Freezer - I've successfully frozen these cookies in a freezer-bag for up to three months. Thaw at room temperature for a couple of hours before enjoying.
More recipes for your Holiday Cookie Tray
I don't know about you, but I love planning the holidays and cookie trays are a big part! In addition to the Mint Chocolate Chip Meringue Cookies recipe, here are some amazing treats you'll want to put on the list to bake and share!
These puffy little Red Velvet Cake Mix Crinkle Cookies will be everyone's favorite!
They are vintage holiday cookies and perfect for Christmas. And because you start with a cake mix, they are simple to make. Grab a mug of hot chocolate to enjoy with
3-Ingredient Pretzel M&M Hugs have a festive holiday flare! They are an easy-to-make, no-bake treat. With a sweet/salty/crispy texture, I dare you toeat just one!
And the best part? It takes less than 20 minutes to make a batch of fifty! They are fun to make and share!
Another of Santa's favorite is snickerdoodle cookies. What makes these special is they are also cake mix cookies.
Sweet, and buttery, you'll never make them the other way again! Cake Mix Snickerdoodle Cookies are a real treat!
Rolo Stuffed Sugar Cookies - this easy cookie uses a shortcut (store-bought sugar cookie dough), then stuffed with rolo cookies and rolled in sugar.
It can't be easier or more delicious!
Can you believe this homemade peanut brittle only takes minutes to make in the microwave!
My Grandma would make this every year for Christmas. It's easy and delicious and I know you'll love it!
These sweet cookies are so simple, festive and fun!
Won't they look adorable on your holiday tray? Cornflake Holly Cookies are an easy no-bake treat. Fun to make with the kids too!
The perfect festive bite in an easy-to-make, no-bake cookie!
Peanut Butter Snowballs will melt in your mouth! With only six ingredients, they will only take you about 30 minutes. Perfect for cookie exchanges!
How fun and festive are these cute little Hot Chocolate Cookie Cups?
Filled with ganache and decorated with fun holiday sprinkles, how fun would they be for a cookie exchange?
Aren't these fun ideas for your cookie tray? I'd love to know which one you'll be trying this year!
This recipe for Mint Chocolate Chip Meringue Cookies has always been a favorite in my house, but sometimes they can be intimidating to make. I promise this recipe is super easy, and I'd love for you to leave me a comment down below and let me know how they turn out for you.
Mint Chocolate Chip Meringue Cookies
Ingredients
- 2 egg whites room temperature
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ⅔ cup super-fine granulated sugar*
- ⅛ teaspoon peppermint extract
- 6 to 8 drops green food coloring
- ⅓ cup miniature chocolate chips
Instructions
- Preheat the oven to 225 degrees. Line your cookie sheet with parchment paper and set aside.
- In a stand mixer with a medium mixing bowl, beat egg whites with the cream of tartar and salt at high speed until soft peaks form.
- Add the sugar, one tablespoon at a time, until stiff peaks form. It will look pretty and glossy.
- Now, add the peppermint extract and 6-8 drops of green food coloring. Beat to combine.
- Gently fold in the chocolate chocolate chips.
- Next, transfer the meringue to a pastry bag with a large round tip
- Pipe meringue into 1½-inch rounds about 1 inch apart onto parchment paper-lined baking sheets. They will look like big green chocolate chips. Don't worry, the cookies won't spread.
- Place in the preheated oven. Bake for 60 minutes. DO NOT open the oven at all. Turn off oven and let meringues cool in oven overnight or at least 4 hours. Again, do not open the oven door. If you do the meringues may crack or weep.
Lois says
This is a wonderful cookie. Very tasty and yet so light. We enjoyed them so much even if it’s Christmas in July. Love it
Michelle Gosser says
I've tried meringue cookies before, and found them scrumptious! I've never tried making them, but after reading your super simple recipe, it's definitely on the list of things to try!
Katiecat says
These oh so tasty green minty treats definitely look like they belong on my table. Yummy mint, lightwarm chocolate. Wowzie
Debra Clark says
Wowza is right! They are so light and airy. I hope you really enjoy the cookies Katie!
Jean says
Peppermint extract is on my grocery list and I am going to make these. Can't hardly wait to taste them!
Teresa Stopher says
YUM! Love mint anything! Especially with chocolate!
These cookies have a fancy look to them! Impressive on a cookie tray! Can’t wait to make these!
Debra Clark says
Fancy, but easy enough, right?!! I hope you really like them Teresa!
Maureen says
These are a hit in our house. The mint and chocolate go so well together. In our house mint chocolate chip Ice cream and mint chocolate chip cookies. Now I can add this to our collection. I must forward this recipe to my daughter. She will love it.
Thank you for another Christmas treat.
Debra Clark says
Thanks Maureen, I appreciate you sharing with your daughter, enjoY!
MaryB says
What a fun twist on meringue cookies! Love it. This is definitely going on my list of things to make.
Debra Clark says
Wonderful, enjoy Mary, these are such a cute little cookie!
Dee says
Thanks for the “how tos” on making your own fine sugar! I usually would not have that on hand in my pantry. I like this recipe. They look so light and airy too.
Debra Clark says
You are very welcome Dee! Glad that helped. Enjoy the cookies!!
Cheryl VanOcker says
Wow, these look so refreshing & yummy!
Debra Clark says
Thanks Cheryl!
Jean says
These mint meringues look like they would just melt in your mouth. With the 100 degrees and over, with melting humidity, Christmas would be the best time to try these.
Debra Clark says
So light and air! Yes, you'll definitely want to wait until cooler days arrive with less humidity. Save for the holidays Jean!
Carol says
I love this idea, as I usually have leftover egg whites when I do my cookie baking. In the past I made a similar cookie but with just chocolate chips. Never thought of adding peppermint extract or green food coloring. Thank you for this recipe I am adding to my Christmas Cookie recipe collection.
Debra Clark says
It really adds a yumminess to the cookies. I hope you give them a try Carol!
Alfreda says
Mint Christmas cookies look so delicious. I will have to try making these. They look so light and fluffy and knowing me I would probably eat them all in the same day.
Debra Clark says
Hahaha! Yes, there's that lol Alfreda - I've been known to have that problem! 😋