Dark Chocolate and Mint Chip Clouds

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Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you’ll love these little merengue clouds.

Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.Dark Chocolate and Mint Chip Clouds

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes them, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.
They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.
When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
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5 from 2 votes
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Dark Chocolate and Mint Chip Clouds

130.5 Cals 1 Protein 23 Carbs 5 Fats
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 15 servings
COURSE: Dessert
CUISINE: American
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.

Ingredients

  • 3 large egg whites, room temperature
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate and mint morsels, Nestle

Instructions

  • Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
  • Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
  • Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.
  • Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet.
  • Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Notes

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.

Nutrition

Serving: 2cookies, Calories: 130.5kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3.5g, Sodium: 11mg, Sugar: 22g
WW Points Plus: 3
Keywords: Dark Chocolate and Mint Chip Clouds, how to make meringue cookies, low calorie cookies, meringue cookies, Mint chocolate chip cookies

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117 comments

  1. these were DELISH! My kids and husband downed them so fast. They didn't last the day before they were gone.

  2. I have made these three times in a week!! Love this recipe. I was intimidated at first, but it's so easy and my whole family loves them. Made them the last two times with 1/2 peanut butter chips and 1/2 chocolate chips. Actually satisfies my chocolate chip cookie craving! Thanks for letting me eat cookies again!

  3. I have made these three times in a week!! Love this recipe. I was intimidated at first, but it's so easy and my whole family loves them. Made them the last two times with 1/2 peanut butter chips and 1/2 chocolate chips. Actually satisfies my chocolate chip cookie craving! Thanks for letting me eat cookies again!

  4. I have a glass bowl on my kitchen aid. It didn't come with the metal bowl. Will that work?

  5. I could not find the mint choc chips so I bought dark choc chips and cinnamon chips. Do u think it would be ok to put the dark chips and cinnamon chips together or should I just make with dark choc chips?

  6. Is there an acceptable substitute for cream of tartar?

  7. so I think I got the flavor down but the consistency is really sticky gooey like a marshmallow on your teeth, is that normal? Mine are golden brown all over and as long as I eat one that is super crisp the consistency is o.k…
    I've never made these before. Made them Sunday for book club and everyone LOVED them.. now making for hubby's work xmas party and they came out better (used metal on metal this time) but they feel even gooeier in my mouth when I bite in the middle away from the golden brown. (taste is still spot on though!) so can someone describe the correct feeling of the cookie? Is it supposed to be sticky?

  8. Although I used room temp egg whites, and metal bowl, I could not get my meringue to form stiff peaks. I had it set on highest speed of my mixer. I have never made meringue before. Not sure what I did wrong?

    • Whites will not whip if there is any oil in the bowl or on the whipping beaters, so maybe the bowl/beater was oily?

      Wipe it down with some lemon juice on a napkin before beating to eliminate all oils. Also, it takes long to start but once it starts, its not too slow.

  9. I am having a lot of trouble with these..
    do you need a mixer? I don't have one (not even hand mixer), so i tried with just a whisk. Does that not work!?

  10. Can I use raw sugar for these?

  11. Amazing! I used dairy-free mini chocolate chips and they turned out great! Next time I will add a hint of mint extract…

    I had a little trouble whipping up the egg whites because I didn't realize I needed to start at a slow speed and gradually increase the speed to high… just a suggestion for future recipes. That little detail made all the difference!

  12. soooo bummed…two stores and i still haven't found the chocolate chips. my cookie exchange is monday so i may have to find a different receipe 🙁

  13. Are they supposed to be a light brown when done in the oven or does that mean they burned? Mine are light brown on the outside but squishy if u try to pick them up…any guidance on judging doneness is appreciated! Thanks!

    • Light brown is ok, they should harden when you take them out of the oven and leave them to cool, but will be chewy on the inside 🙂

  14. I have burned the first batch. what did I do wrong??? The second batch almost burned after 20 minutes. They do not look done in the middle but are brown on the outside.

    • Where was your oven rack? Top, bottom, middle?

      Maybe invest in an oven thermometer as your oven temperature might be slightly off?

  15. I just made these and they are amaaazing! I'm not normally a big fan of merengue so I wondered if I would like them, but I LOVE them! Thanks for the great treat idea!

  16. So easy, so cute and delicious! I got more than 30 out of mine, which makes them one P+ each!

  17. Love love love these! Made them for my friend who is gluten free for our Christmas cookie exchange and they were great! Even the girls who eat gluten were impressed :o) Love your recipes! Always a winner

  18. I just made these and they're delicious! The Nestlé mint chips are not gluten free (I am), so I used dark chocolate chips and mint extract. Worked perfectly! Next time I'm going to try the Andes pieces.

  19. Host the Toast (http://blog.hostthetoast.com) just featured this recipe on the food, drink, and entertainment blog's "Link Love" post! Great photos, recipe, and writing as always! I have been a huge fan for a while now, and you never disappoint!

    Cheers and Happy Holidays!

    -Morgan of Host the Toast

  20. What does "just until dry" mean? I burned the first batch, now have the 2nd in the oven but don't want to overcook them. Any better tips for knowing when they are done?