Put a twist on meringue cookies with semi-sweet chocolate & lightly salted cocktail peanuts. These Chocolate & Peanut Meringue Cookies are super tasty!
What You Need
Original recipe yields 15 servings
3 egg white s
1/4 tsp. cream of tartar
3/4 cup granulated sugar
4 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup chopped PLANTERS Lightly Salted COCKTAIL Peanut s
3 Tbsp. flour
3 Tbsp. powdered sugar
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Let's Make It
Heat oven to 300°F.
Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min. or until soft peaks form. Beat in granulated sugar, 1 Tbsp. at a time, until stiff peaks form. Mix chocolate, nuts and flour; gently stir into egg whites.
Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
Bake in top and bottom thirds of oven 24 to 26 min. or until light golden brown, rotating baking sheets after 12 min. Transfer to wire racks; cool completely. Place powdered sugar in strainer; shake over cookies.
While these cookies are best if eaten right away, they can be stored in a tightly covered container in cool dry place for up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 3 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.