Remember when I made that white chocolate peanut butter?
I also made these peanut butter meringue cookies — it took a handful of tries to perfect them, but they were worth it.
I became obsessed with the idea of folding peanut butter into airy meringue, especially to pair with the white chocolate peanut butter. I imagined how light, crunchy and fluffy the cookies would be — and I wasn’t wrong.
After several failed batches I finally dialed in the technique. Having made meringues before helped, but incorporating peanut butter changes the texture and requires a bit more care.
The peanut butter spread I used was irresistible on its own — creamy, nutty and naturally addictive.
Key takeaways: use room temperature egg whites; make sure your peanut butter is very smooth but not hot; fold gently rather than stirring vigorously; and make more than you think you’ll need — these are deceptively light, and you’ll eat more than you expect.
Chocolate Dipped Peanut Butter Meringue Cookies
Yield:
36
to 40 cookies, depending on size
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Ingredients
- 3 egg whites, at room temperature
- 3 tablespoons powdered sugar
- pinch salt
- 1/4 teaspoon cream of tartar
- 1/4 cup peanut butter, smooth
- 3-4 ounces high-quality chocolate
Instructions
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Remove eggs from the refrigerator and separate them, keeping the whites in a clean, dry bowl. Let the whites sit at room temperature for 20–30 minutes. If you plan to pipe the cookies, prepare a pastry bag. Line a baking sheet with parchment paper.
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Preheat the oven to 300°F (150°C).
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Gently warm the peanut butter in short bursts in the microwave or over a double boiler until it becomes looser and creamy. Stir frequently and allow it to cool until it’s warm to the touch but not hot.
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Using a stand mixer or electric mixer, beat the room-temperature egg whites with a pinch of salt. Start on low and gradually increase speed as soft peaks form. Add powdered sugar and cream of tartar, then beat on high until the mixture is glossy and forms stiff peaks, about 5–6 minutes.
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Once the peanut butter has cooled but remains creamy, fold it into the meringue with only 4–5 gentle folding motions so you don’t deflate the mixture. Transfer to a pastry bag or use a spoon to drop small mounds onto the prepared sheet. Bake for 20 minutes, then turn the oven off and leave the cookies inside for another 10–15 minutes. Watch them closely: the peanut butter gives them a golden hue and baking time will vary with size. Cool completely on a rack.
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When cooled, melt the chocolate and dip half of each cookie, or drizzle as desired. Let the chocolate set before serving.
Dessert
American
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These cookies are about as indulgent as it gets when chocolate and peanut butter meet — so go ahead and enjoy. I certainly did.