Chocolate Dipped Peanut Butter Meringue Cookies.
Remember when I made that white chocolate peanut butter?
I also made these meringue cookies. It only took me eight tries.
I was obsessed with the idea of making peanut butter meringues, especially with the white chocolate peanut butter. I could only imagine how fluffy and crunchy and delicious they would be.
After a zillion failed attempts (err… eight) I finally got it right. I didn’t think it would be that complicated since I have made meringue cookies before from an old Mother Lovett recipe, but that peanut butter is a different beast.
(It’s also addicting and delectable in case you were wondering.)
Moral of the story: use room temperature egg whites. Make sure your peanut butter is really creamy, but not warm. Don’t stir too much; only fold. And make double the amount you think you need, because these are as light as air and you will eat hundreds of them (err… maybe twenty).
Chocolate Dipped Peanut Butter Meringue Cookies
- 3 egg whites, at room temperature
- 3 tablespoons powdered sugar
- pinch of salt
- 1/4 teaspoon cream of tartar
- 1/4 cup peanut butter
- 3-4 ounces of high-quality chocolate
- Remove eggs from the fridge and separate them, leaving the egg whites in a bowl. Let stand at room temperature for 20-30 minutes. If you are using a pastry bag to pipe the cookies, prepare it now. Set out a baking sheet lined with parchment paper.
- Preheat oven to 300 degrees.
- Melt peanut butter (using a microwave or double boiler) until it is creamy. Set aside and let cool, but make sure to stir the peanut butter every few minutes, You want it to remain creamy and “runnier” than when it comes from the jar, but not be very warm.
- Add egg whites to a very clean and dry bowl of an electric mixer with a pinch of salt. Begin with the mixer on low speed, and gradually increase the speed as peaks begin to form. Beat in the sugar and cream of tartar. Increase the speed to high and beat until glossy. You want stiff peaks, which took about 5-6 minutes for me.
- Make sure the peanut butter is still creamy but has cooled. Add it to the egg whites and mix it through with only 4-5 folding motions (it should look like the 3rd picture down). Quickly add mixture to pastry bag or simply use a spoon and drop cookies onto the sheet. Bake for 20 minutes, then turn the oven off and let the cookies sit in the oven for 10-15 more minutes. Baking time will depend on the size of the cookies, and you need to watch them closely as they are already a golden color from the peanut butter. Remove from the oven and let cool completely. Once cool, melt chocolate (in the microwave or a double boiler) and dip half of each cookie in the chocolate. Let chocolate cool before serving.
Did you make this recipe?
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I appreciate you so much!
These are about as healthy as we’re gonna get here with chocolate and peanut butter, so eat up! I sure did.
71 Comments on “Chocolate Dipped Peanut Butter Meringue Cookies.”
these look awesome
i’m glad to hear that it took you 8 times, because i tried making meringue cookies the other day and finally just gave up… i can’t do it!!! :(
but i really want to make these! thanks for the tips.
You’re right – this is probably as healthy as you can possibly get with chocolate and peanut butter! But definitely no less delicious :)
Are they a crunchy cookie or soft?
I imagine crunch, what with the meringue, but was still curious.
A little crunch on the outside but still somewhat soft on the inside!
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SO happy to hear they came out!!! What an awesome recipe – totally worth all the work :)
I love meringue cookies but would have never thought to add peanut butter. These look awesome!
these I have got to try! looks amazing.
geeeez everything you make looks so amazing…I have to not read your blog some days or I start to crave every sort of food imaginable haha!
Mmm peanut butter cookies! Too bad I ate all my peanut butter already :(.
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Oh, please make these again and send some to me? Pretty pretty please? We currently have no oven (our kitchen is being remodeled) and these look so so so good, but I can’t make them! :( And I really want to!
Do you have a good recipe for coffee cake? You know the kind with the white cake on the bottom and the brown crumbly topping on top? I would love to perfect this recipe and have never been able to do so. Your thoughts are appreciated!
You’ve totally inspired me to try these for Passover, but with almond butter. I can’t wait!
So in one of your 8 attempts at this, did your cookies turn out soft and gummy? And if so, what did you identify as the problem? I attempted 2 batches… the second is still in the oven, waiting to come out after the 15 minutes with the oven turned off. I (of course) snagged one cookie from the first batch after they had sufficiently cooled, and was disappointed when I bit down into a chewy, gummy (but sweet and peanut buttery) cookie. Hoping that this second batch will be better as I a) had the eggs sit out longer/come down to room temperature more, and b) let the cookies stay in the oven for 15 minutes rather than 10 minutes. *sigh*
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Did you use the ‘white chocolate peanut butter” in the recipe or regular peanut butter?
I made these. I followed the directions and they turned out looking exactly the same. However they are way too salty. This was my first time making meringue with powdered sugar. I am not sure 3 T is enough or I may omit the salt all together. Happy baking everyone!
Just made but did not have proper PB but they will be great for a snack later. Def. have to watch they can over cook fast. Storage is something of a dilemma if one wanted. Paper bag? They can get gummy in something with a seal. Thanks I am so glad to have a good base for meringues!