• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Cookies & Bars

    Chocolate Peanut Butter Meringue Cookies

    Published: Jan 30, 2010 · Modified: May 10, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 24 Comments

    22Shares

    Crispy and chewy meringue cookies are filled with chocolate and peanut butter chips. These are always popular with kids and adults alike. It's impossible to eat just one!
    Chocolate & Peanut Butter Meringue Cookies Recipe

    When I was young, I believed my grandmother could do anything. To start, she was the family authority on birds. Not only did she write a column in the local paper with details that ever self-respecting ornithologist would want to know, but she single-handedly raised an orphaned hummingbird, painstakingly feeding it with an eye-dropper each day. As my grandmother was feeding a flapping baby bird on one side, she would turn around to find another little begger and squawker on the other side. Lucky for me, the eye-dropper was set aside and a bite-sized, ethereal meringue cookie was popped into my waiting mouth. While these little morsels are delectable without added flavors, I particularly treasured the ones filled with chocolate or crystallized ginger. With chocolate folded into the meringue and peanut butter chips hidden in the center, this variation was a hit with adults and kids alike.
    Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.

    The peanut butter meringue cookies:

    In a small bowl, whisk together ¾ cup sugar, 2 teaspoons cornstarch, and ⅛ teaspoon salt.


    In a large bowl, combine 4 large egg whites, ¾ teaspoon vanilla extract, and ¼ teaspoons cream of tartar. Using an electric mixer on medium-low setting, whip the mixture until foamy, about 1 minute.


    While continuing to whip, gradually add the sugar mixture. Continue to whip the whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.


    Just look at those little guys standing at attention!

    Gently fold in ⅓ cup finely chopped bittersweet chocolate.


    Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey's kisses, and should each be about 1 ¼-inches wide.


    Using your finger, gently poke 2 peanut butter chips into the middle of each meringue. Gently patch the hole with meringue.

    Place the baking sheets in the oven and bake for 1 hour, switching the placement of the baking sheets and from front to back halfway through baking. Turn off the oven and let the meringues rest in the oven until cooled, about 1 hour (more time may be necessary in humid weather). Remove the meringues from the oven and let cool for about 10 minutes.

    Chocolate & Peanut Butter Meringue Cookies

    ¾ cup sugar
    2 teaspoon cornstarch
    ⅛ teaspoon salt
    4 large egg whites
    ¾ teaspoon vanilla extract
    ¼ teaspoon cream of tartar
    ⅓ cup finely chopped bittersweet chocolate
    1 cup (approximately) peanut butter chips

    Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.

    In a small bowl, whisk together sugar, cornstarch, and salt. In a large bowl, combine egg whites, vanilla extract, and cream of tartar. Using an electric mixer on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture. Continue to whip the whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry. Gently fold in chocolate.

    Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey's kisses, and should each be about 1 ¼-inches wide. Using your finger, gently poke 2 peanut butter chips into the middle of each meringue. Gently patch the hole with meringue.

    Place the baking sheets in the oven and bake for 1 hour, switching the placement of the baking sheets and from front to back halfway through baking. Turn off the oven and let the meringues rest in the oven until cooled, about 1 hour (more time may be necessary in humid weather). Remove the meringues from the oven and let cool for about 10 minutes.

    Makes approximately 4 dozen small meringue cookies.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    22Shares
    « Soy Honey Chicken Wings Recipe
    Crockpot Braised Country Style Pork Ribs Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Tickled Red

        December 04, 2010 at 10:25 pm

        Peanut butter ones? For real! Can I come be your tester. Seriously.

        Reply
      2. Rick

        March 21, 2010 at 3:32 pm

        Meringue cookies are my favorite cookie. Peanut Butter is my favorite spread. This may be one of my favorite recipes!

        bittersweetsugarandsarcasm.blogspot.com

        Reply
      3. nintendo ds r4 card

        February 06, 2010 at 1:34 pm

        Yummy! What a mouth watering recipe! Perfect recipe for a treat. I would like to make it at Valentine day.

        Reply
      4. Megan

        February 03, 2010 at 2:02 pm

        I love meringue cookies. We use to call them surprise cookies. The chocolate was the surprise!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck