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Chocolate Chip Meringue Cookies are light and airy cookies filled with a sweet chocolate surprise inside. These 5-ingredient treats are perfect for the holidays! You can also make them whenever you have egg whites to use up!
Meringue Surprise Cookies
This is my grandma’s recipe for chocolate chip meringue cookies. She made them every Christmas, and it was like a sacred tradition with us because that was the only time we got to eat them. These cookies are made without flour, so they’re naturally gluten free. They’re also very low in calories and very light, making them a nice change from some of the heavier holiday treats we make.
Grandma called these melt-in-your-mouth meringue chocolate chip cookies Surprises or Surprise Cookies because of the hidden chocolate morsels. Some people call them forgotten cookies due to the cooking method. We call them delicious! If you’re looking for a special treat to make for Christmas or any special occasion, this is the dessert for you!
Even though this is an easy cookie recipe, meringue can be a little temperamental, so be sure to read the recipe and tips before starting!
Ingredient Notes
You only need 5 ingredients for these delicious cookies. Here’s a quick overview. Full amounts are in the printable recipe card below.
- Egg whites — the base of the cookies
- Cream of tartar — helps to stabilize the egg whites and create a firmer meringue. Found in the spice aisle or baking aisle of most grocery stores
- Salt — to flavor and stabilize the mixture
- Sugar — sweetens and helps form the meringue
- Semi sweet chocolate chips — I use regular size, but you can use mini chips if you want.
- Sprinkles — optional, but makes the cookies a little more festive
How to Make Chocolate Chip Meringue Cookies
First, you’ll beat the egg whites, salt and cream of tartar until foamy. I use stand mixer with a whisk attachment, but a hand mixer will work. Gradually add the sugar, and beat until stiff peaks form. Gently fold in the chocolate chips, and drop the mixture by tablespoonfuls onto baking sheets lined with parchment paper. Add sprinkles, if desired, and bake!
After baking, turn the oven off, but let the cookies sit for 30 minutes before removing them from the oven. This will give them time to firm up without cracking. Some people swear by letting the cookies sit overnight, which is why they’re sometimes called forgotten cookies!
Recipe Tips
Make sure bowl and beaters are completely clean and dry. Choose a glass bowl or stainless steel bowl over plastic, as plastic retains residue from food.
Carefully separate egg whites from yolks to make sure no yolks mix in with the whites.
Make sure to add sugar in small amounts, and mix well in between.
Meringue should be very stiff and form “peaks” when you lift the whisk before folding in the chocolate chips.
High humidity can affect the meringue, and it may turn soft and sticky.
Leave the cookies in the oven for 30 minutes after baking to help them dry and prevent cracking.
Storage
Allow the cookies to cool completely. Store meringues in an airtight container at room temperature for up to a week. Do not refrigerate, as the moisture will make the cookies turn soft.
More Holiday Cookie Recipes to Try
- Soft Molasses Spice Cookies
- Bourbon Balls
- Christmas Sugar Cookies
- Pizzelle Cookies
- Peppermint Mocha Cookies
- Best Chocolate Chip Cookies
- Eggnog Cookies
Chocolate Chip Meringue Cookies
Ingredients
- 3 large egg whites
- ⅛ teaspoon cream of tartar
- ¼ teaspoon sea salt
- 1 cup granulated sugar
- 1 12-ounce package semi-sweet chocolate morsels
- sugar sprinkles for decoration (optional)
Instructions
- Preheat oven to 200℉
- Add the egg whites, cream of tartar and sea salt to a large mixing bowl, and beat with a mixer until foamy. Or use a stand mixer with whisk attachment
- Gradually add the sugar, a little bit at a time, and beat until very stiff on medium to medium high speed. Stiff peaks should form when you dip the beaters in and out of the mixture, and they should stay stiff
- Slowly fold the chocolate chips into the meringue, using a spatula
- Use a tablespoon or 2 spoons to drop mixture onto parchment paper-lined baking sheets
- Bake for 45 minutes to 1 hour, or until cookies are firm to the touch and dry and lift easily off the cookie sheets
- Turn oven off and allow cookies to cool gradually in oven for 30 minutes
- Remove from oven, allow to cool completely, and store in an airtight container at room temperature
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Happy Baking,
Just had to make these! Remembered them from my childhood. Loved the addition of the chocolate chips. The time spent is well worth it.
I made this recipe for Christmas and it worked perfectly! They were delicious and beautiful. I used red and green chocolate chips to make mine extra Christmasy!
I’m so glad you liked the recipe, and I love your idea for the red and green chips!