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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 chocolate chip cookies on a red and white plate.

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!

egg whites, sugar, chocolate, cream of tarter, sal,t sprinkles.

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!

meringue chocolate chip cookies on plate with sprinkles

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.

meringue cookie with chocolate chips inside.

More Holiday Cookie Recipes to Try

chocolate chip meringue cookies with red and green sprinkles on a plate.

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5 from 4 votes

Chocolate Chip Meringue Cookies

By: Dee

Prep Time: 5

Cook Time: 45

Resting Time: 30

Total Time: 1 20

Servings:

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

Make sure bowl and beaters or whisk are completely clean and dry. Choose a glass bowl or stainless steel bowl over plastic.

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 glossy, 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.

Recipe makes about 32 cookies, depending on how big you make them.

Nutrition

Calories: 22kcal, Carbohydrates: 5g, Sodium: 12mg, Potassium: 5mg, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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Happy Baking,