These melt-in-your-mouth Dark Chocolate Swirled Peppermint Chip Meringue Cookies are sure to be a hit this holiday season for any occasion you make them for like a cookie exchange, family get together, holiday party. Easy to make and so delicious, everyone will be asking you for the recipe! Thank you to Cost Plus World Market for sponsoring this post.
We make meringue cookies often at my house. Easy to make, just a few ingredients and my kids love to help me make and eat them. I usually make them with mini chocolate chips, throw them in the oven in the afternoon before dinner and let them dry out until it’s time for dessert. The first time I had meringue cookies was at a Christmas party when I was a kid and I remember how they were crunchy and just melted in my mouth, yet I had always been intimidated to make them as an adult. Meringue seems so delicate, and I had attempted macarons a few times which all failed miserably. The first time I made meringue cookies I was so surprised at how easy they were to make.
For these I decided to go with a more Christmassy theme to them and add in peppermint crunch baking chips and a swirl of dark chocolate. I am not a huge fan of Nutella but I LOVE the flavor of the dark chocolate spread from World Market. It has the same consistency as nutella but not as sweet. And goes perfect with the peppermint chips.
If you want super duper white meringues leave out the vanilla extract or use clear. I prefer to use just a little of the real stuff since clear tends to bake out since its mostly alcohol and I don’t mind not having perfectly white meringues. I would rather have that little hint of vanilla.
When whipped the meringue will be stiff and glossy, almost marshmallowy. I love these peppermint chips since they melt when baked and don’t break a filling or knock a temporary crown loose, like what happens to me when I eat hard candy peppermints. Good times people, gooooood times.
Drizzle in a little of the melted dark chocolate spread at a time. I found using two spoons to scoop out and drop the blobs onto the baking sheet helped keep the chocolate look more like a swirl than get mixed in like when I used a cookie scoop.
Unbaked blobs on the left, baked cookies on the right. You can see that they do puff up a little when baking so it’s best to keep a little space between each cookie so they don’t stick together when baking.
I decided to make some even more chocolaty but adding a chocolate drizzle to the top. This didn’t make the meringues melt at all, but added another layer of that chocolate flavor to them.
The cookies may crack during baking and that is ok. I like to make these cookies bigger than they are usually made and since they are so light and airy they tend to crack a little. Adding the chocolate drizzle can hide those cracks!
I also love using my World Market Serving Trifle Bowl when I serve these cookies. They layer in nicely and don’t break since they don’t really weigh much at all and it makes for a fun dessert table center piece. I don’t think I have yet to even make a trifle for this bowl. I have used it for many other uses, one being a mulled wine I made for World Market last Christmas. It’s a very versatile bowl.
Here you can see how the peppermint chips melted into the meringue cookies. These meringue cookies have a soft middle and the peppermint bits melt right in but doesn’t leak out of the cookie at all. It’s like a peppermint surprise inside!