These chocolate chip meringue cookies have a crisp exterior with a soft, marshmallow center filled with chocolate chips. These three-ingredient cookies make the perfect Christmas cookie.
Story Behind These Chocolate Chip Meringue Cookies
One year, I hosted all of my in-laws for Christmas. I mean ALL of them. My brother-in-law finished his 2-year mission for our church and came home to Utah just a few days before Christmas. I love hosting, so it was fun holiday mixed with a lot of craziness.
My husband and his siblings always sing when they are together. My father-in-law had fallen in love with the Pentatonix song “That’s Christmas To Me”. They sang it all that Christmas break. It’s beautiful song, but we laugh now when we hear it because it was song quite a bit that Christmas.
There are a few things that make Christmas memorable in my head. Making memories with family is one thing and traditional food is another. When I was younger, my grandma would always bring a plastic Christmas tree platter filled with an assortment of cookies to our Christmas dinner. Well, these chocolate chip meringue cookies were always on there, as well as this Buttercrunch. In the words of that wonderful Pentatonix song, this cookie is “Christmas to Me”.
My mom, grandma, sister, and I always make these cookies. It’s a crispy meringue cookie filled with chocolate chips. The center is soft and marshmallowy, and they literally melt in your mouth. I made one batch this year and they were gone in a day. I say that’s okay because they are made with egg whites, so that means they are full of protein, right? These delicate cookies only have 3 ingredients, but do take time to dry out in the oven so make sure to make them when you don’t need the oven for something else. Overnight is perfect.
Ingredients Needed for Chocolate Chip Meringue Cookies
I love that these cookies only require three ingredients.
- Egg whites– these are fresh eggs. You can’t use liquid eggs whites that are already prepared for you. They will not whip up. Also, make sure when you separate your eggs that you don’t get an yolks in the mix.
- Sugar- using fine granulated sugar works best.
- Chocolate Chips- I prefer to use mini chocolate chips, but use regular semi-sweet chips all the time.
- 4 egg whites
- 1 ⅓ cup sugar
- 2 cups chocolate chips, preferably mini
- Preheat oven to 350. In the bowl of an electric mixer, fitted with a whisk attachment, whip the egg whites until light and fluffy.
- Gradually add the sugar and then whip until stiff peaks form. This part takes a while, but make sure to keep an eye on it.
- Once stiff peaks form, fold in the chocolate chips.
- Drop spoonfuls of meringue onto a cookie sheet fitted with a silicone baking mat, parchment paper, or a brown paper grocery bag (weird, but it works!). You can place each spoonful close together as these cookies will not spread out.
- Place in the oven and immediately turn off the oven. Let them stay in the oven with the door closed for at least 4 hours or overnight.
- Store in an airtight container at room temperature.