There’s something magical about turning flour, sugar, and laughter into memories during the holidays—especially when little hands are covered in cocoa powder and the kitchen smells like melted chocolate. My Hot Cocoa Meringue Cookies became our family’s instant favorite the year my daughter declared, “They taste like Christmas!” With their crisp outside giving way to a marshmallowy-soft center, these airy treats capture everything I love about winter baking: cozy flavors, simple ingredients, and those messy, joyful moments when everyone gathers around the mixing bowl. They’re not just cookies—they’re edible snowflakes that dissolve into cocoa-scented happiness with every bite.
Why You’ll Love These Hot Cocoa Meringue Cookies
Trust me, these aren’t your average holiday cookies—they’re little puffs of cocoa happiness that’ll have everyone reaching for more. Here’s why they’ll become your new winter staple:
- So easy even kids can help – My 5-year-old loves folding in the chocolate chips (though we always “lose” a few to snack attacks)
- Tastes just like Christmas morning – That rich hot cocoa flavor with melty chocolate bits is pure nostalgia in every bite
- Light as snow yet packed with flavor – The crisp shell gives way to that dreamy marshmallow-soft center
- Ready in under an hour – From bowl to cooling rack before your holiday movie’s done
- Endlessly festive – Sprinkle with crushed candy canes or marshmallow bits for extra holiday magic
They’re the cookie equivalent of wrapping yourself in a fuzzy blanket with a mug of cocoa—simple, cozy perfection!
Hot Cocoa Meringue Cookies Ingredients
Let’s talk ingredients – the simple but mighty lineup that transforms into those dreamy cocoa clouds we all love. Grab these staples and get ready for magic:
- 2 large egg whites, room temperature (seriously, don’t skip that temperature note – cold eggs won’t whip up right!)
- 1/4 teaspoon cream of tartar – our secret weapon for perfect peaks
- 3/4 cup granulated sugar – we want that sweet crispness
- 3/4 cup semi-sweet chocolate chips (splurge on good quality here – they’ll melt into heavenly pockets)
- 2 tablespoons hot cocoa mix without marshmallows – my kids fight over who gets to sprinkle this in
For that festive finish:
- Chocolate sprinkles – because more chocolate is always better
- Mallow bits – like mini marshmallows got a makeover
That’s it! Just seven simple things you probably have right now. Though if you’re feeling fancy, try adding a pinch of cinnamon to your cocoa mix like I sometimes do – it gives them a warm holiday hug. Oh! And if chocolate cravings hit, my friend’s chocolate peppermint bread is another holiday winner.
How to Make Hot Cocoa Meringue Cookies
Okay, friends – let’s turn those simple ingredients into little cocoa clouds of joy! I promise it’s easier than you think, and the results will make your kitchen smell like a winter wonderland. Here’s exactly how I do it:
- Prep your stage: Preheat that oven to 300°F and line your baking sheet with parchment paper. No sticking allowed!
- Whip it good: In your squeaky-clean bowl (any grease ruins everything!), beat the egg whites and cream of tartar until soft peaks form. This takes about 2 minutes with my hand mixer.
- Sweeten the deal: Now gradually add the sugar while still beating. Keep going until you get stiff, glossy peaks – about 3 more minutes. The meringue should hold its shape when you lift the beaters.
- Cocoa magic: Sift the hot cocoa mix over your beautiful meringue and gently fold it in. I use a big rubber spatula and make wide, slow motions to keep it airy.
- Chocolate surprise: Fold in those chocolate chips last – just enough to distribute them without deflating your masterpiece. A few streaks are fine!
- Scoop & decorate: Drop tablespoon-sized mounds onto your sheet, spacing them about 2 inches apart. Now’s the fun part – sprinkle with chocolate jimmies or mallow bits!
- Bake with patience: Pop them in for 20-23 minutes until the edges just start turning golden. Then turn off the oven and let them sit inside for 30 more minutes – this prevents cracking.
- Cool completely: Transfer to wax paper and resist eating them for at least 10 minutes (I know, it’s hard!). They’ll crisp up as they cool.
See? Simple as singing “Jingle Bells”! If you love these, you might also adore my lemon meringue pie bars for a citrusy twist.
Pro Tip: Achieving Perfect Stiff Peaks
Here’s the secret to cloud-like cookies: beat your egg whites just right. Start at medium speed until they get foamy, then add cream of tartar (it stabilizes everything!). When soft peaks form – meaning they droop when you lift the beaters – crank it up to high and slowly add sugar. You’ll know they’re ready when the peaks stand straight up and hold their shape. Pro tip: Rub a bit between your fingers – if it feels gritty, keep beating until smooth!
Hot Cocoa Meringue Cookies Variations
I love playing dress-up with these cookies—one batch can become a whole holiday party with just a few tweaks! Try my favorite twists to keep things festive and fun:
- Peppermint Sparkle: Fold in 1/4 tsp peppermint extract with the cocoa mix and top with crushed candy canes for that classic winter combo
- S’mores Style: Swap chocolate chips for mini marshmallows and crushed graham crackers—they toast slightly in the oven for cozy campfire vibes
- Chocolate Drizzle: Melt white chocolate with a smidge of coconut oil and zigzag it over cooled cookies like edible snowflakes
- Espresso Kick: Add 1 tsp instant coffee to the cocoa mix for grown-up mocha magic (my sister’s favorite!)
Heads up—if you’re making these for Valentine’s Day too, my pink velvet meringues use the same technique with a romantic twist. Holiday cookies should be as playful as they are delicious, so don’t be afraid to experiment!
Storing and Serving Hot Cocoa Meringue Cookies
These delicate cocoa clouds stay fresh surprisingly long—just tuck them into an airtight container (I use my grandma’s old cookie tin!) with parchment between layers. They’ll keep that melt-in-your-mouth magic for up to a week—if they last that long around my cocoa-crazy crew! Want to make them extra special? Serve on a holiday platter with warm mugs of peppermint cocoa or pile them high beside a scoop of vanilla ice cream for an instant winter sundae. Trust me, nobody can eat just one—they disappear faster than snowflakes on your tongue!
Hot Cocoa Meringue Cookies FAQs
Over the years, I’ve gotten all sorts of questions about these airy cocoa clouds—and I’m happy to spill all my troubleshooting secrets! Here are the answers to what folks ask me most:
Can I use regular cocoa powder instead of hot cocoa mix?
You can, but you’ll need to add extra sugar—about 2 extra tablespoons—since hot cocoa mix already has sweetness built in. I’ve done it both ways, and honestly? The mix gives that nostalgic “packet of Swiss Miss” flavor we all love, but cocoa powder works in a pinch! Just whisk it with the sugar first to avoid lumps.
Why did my cookies get sticky or weep?
Oh honey, this usually means one of three things: your egg whites weren’t room temp, your bowl had a speck of grease, or (most common) you peeked at them in the oven too soon! Meringue hates sudden temperature changes. Wait until they’re fully cooled before touching—that crisp shell is worth the wait.
Can I freeze meringue cookies?
Technically yes, but they lose some magic. If you must, freeze them in a single layer first, then stack in an airtight container with parchment between layers. Thaw at room temp—don’t refrigerate or they’ll turn gummy. Personally? I think they’re best fresh, but I won’t judge if you hide a secret stash behind the frozen peas!
Help! My peaks won’t get stiff—what went wrong?
First, check for yolk sneak-ins—even a drop can sabotage fluffiness! Also, glass or metal bowls work best (plastic can secretly hold grease). If all else fails, add another pinch of cream of tartar and keep beating—sometimes eggs are just stubborn. I’ve had batches take 8 minutes once (worth every second!).
Can I make these without chocolate chips?
Absolutely! They become these delicate little cocoa kisses—perfect for dunking. My aunt swaps chips for orange zest at Christmas, and it’s like eating a chocolate-orange snowball. The recipe’s a playground—just keep the egg white ratios the same and go wild with mix-ins!
Nutritional Information
Just between us, these sweet little clouds are lighter than they taste! (Shhh—don’t tell Santa.) Nutritional values are estimates and vary based on ingredients used, but here’s the scoop per cookie:
- Calories: 45
- Sugar: 6g
- Fat: 2g
Compare that to most holiday treats, and these are practically angelic—meaning you can totally eat three without guilt. Not that I’m counting… ahem.
Print
Hot Cocoa Meringue Cookies
- Total Time: 63 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Light and airy cookies with hot cocoa flavor, perfect for holiday baking.
Ingredients
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons hot cocoa mix without marshmallows
- Chocolate sprinkles for garnish
- Mallow bits for garnish
Instructions
- Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
- Sift hot cocoa mix over meringue and fold gently.
- Fold in chocolate chips with minimal mixing.
- Scoop mounds onto cookie sheet, spacing 2 inches apart.
- Sprinkle with chocolate sprinkles or mallow bits.
- Bake for 20-23 minutes until edges brown. Turn off oven and let sit for 30 minutes.
- Cool on wax paper and store in an airtight container.
Notes
- Use room temperature egg whites for best results.
- Do not stir meringue too much to avoid weeping.
- Let cookies dry completely in the oven before removing.
- Prep Time: 10 min
- Cook Time: 23 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 6g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: hot cocoa cookies, meringue cookies, holiday baking, Christmas treats