Divinity Surprise Cookies are delicate meringue confections that add a festive touch to any holiday cookie platter. Flavored with mint and filled with mini chocolate chips, these sweet treats are irresistible.
I've been enjoying these cookies every Christmas for as long as I can remember. They are petite, light and airy, and full of minty, chocolatey goodness! No one can resist these pink and green pillows of sweet confection.
Why this recipe is so good
- Egg whites - You can save the yolks to make homemade ice cream.
- Cream of tartar - This helps to stabilize the beaten egg whites so they hold their shape.
- Mint extract - Both mint and peppermint extracts are fine. Use your favorite!
- Chocolate chips - I like using miniature ones because these cookies are small and delicate.
- Food coloring - Red and green lend a holiday vibe, but you can use other colors for other seasons.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside.
- Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with a whisk attachment.
- Whisk until the egg whites are thick and frothy.
- Add the sugar slowly - one tablespoon at a time - allowing the sugar to fully dissolve before adding more. After adding ½ cup sugar, the mixture should be thick and glossy with stiff peaks. If necessary, you can continue adding up to ¼ cup of sugar - 1 tablespoon at a time - until the mixture reaches this consistency.
- Add the mint extract and whisk to combine.
- Transfer half of the mixture into another bowl. Add a drop of red food gel to one bowl and a drop of green to the other. If using liquid food coloring, you may need to add a few more drops to get the desired color. Gently stir to incorporate.
- Add half of the chocolate chips to each bowl. Gently stir.
- Using a small cookie scoop or two spoons, transfer dollops of the mixture onto the prepared baking sheets. You can also use a piping bag with a tip large enough for the chocolate chips to pass through. The cookies can be placed closer together because they won't spread.
- Put the baking sheets in the oven. Promptly turn the oven off. Let the cookies sit for 8 hours or overnight. Do not open the oven door during this time.
- Remove the cookies and store in an airtight container.
Tips for making meringue
So fun and festive.. and even more delicious! No one can eat just one!
Divinity Surprise Cookies
- 2 large egg whites (Note 3 and 4)
- ½ teaspoon cream of tartar
- ⅛ teaspoon Kosher salt
- ½-¾ cup granulated sugar
- ½ teaspoon mint extract
- ½ cup mini chocolate chips
- green and red food coloring gel
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer, combine the egg whites, cream of tartar, and salt. Beat until thick and foamy.
- With the mixer running, gradually add ½ cup sugar, one tablespoon at a time. Allow the sugar time to fully dissolve before adding more sugar. The mixture should be thick with stiff peaks. If necessary, add the remaining ¼ sugar, 1 tablespoon at a time, until the mixture has stiff peaks. (Notes 5, 6, and 7)
- Add mint extract and blend. Transfer half of the egg white mixture to another bowl. Add green food coloring to one bowl and red food coloring to the other. bowl. Fold gently to incorporate. Fold half of the chocolate chips into each mixture.
- Using a small scoop or spoon, drop mounds of the mixture on the prepared baking sheets. Place the pans in the oven and turn the oven off. Leave for 8 hours. Do not open the oven door during this time. Store the cookies in an airtight container.
- When separating the eggs, do so carefully to make sure no egg yolk gets in the whites. Even a drop of yolk can prevent the egg whites from whipping up well.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in December 2018 and has been updated.