CHOCOLATE ANDES MINT MERINGUE COOKIES

I was browsing my recipe binder the other day and came upon this recipe for Chocolate Meringue Kisses from All You magazine. It only had 5 ingredients and looked pretty easy so I decided to whip up a batch for family night.

I made changes, of course! It needed something. Chocolate chips? Maybe. No, I got it. Crushed Andes Mints. Perfect.

And they were! I say that in past tense because, well, they didn’t last long. These are best when served the day of, or even the next day. After that they dry out considerably.

In my opinion, there are two ways to bake meringue cookies. The original directions call for a cookie that is solid and sort of melt-in-your mouth texture. I like them. However, if you cook them this alternate way, the outside is solid, but the inside is soft, chewy and oh so good. {See the very last picture- it gives a better idea of the consistency.} Plus, they take less time this way!

If you don’t have the crushed Andes Mints, do yourself a favor and just leave them out add them to the grocery list. Seriously, they take a delicious cookie and make it unforgettable. Buy the bag in the baking aisle with them already crushed. Worth every penny. Ok, if you want to make these today and you don’t want to go to the store, use chocolate chips in place. But promise me you’ll try them with the Andes Mints!!

Chocolate Andes Mint Meringue Cookies

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 1/4 cup crushed Andes Mints {or chocolate chips}

Preheat oven to 300°F. Line 1 large rimmed cookie sheet with parchment paper. {If you make really small cookies, you might need 2 sheets. I huddled them all onto one.}