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Peanut Butter Meringues | ZoëBakes | Photo by Zoë François

Peanut Butter Cup Meringue Cookies

These peanut butter cup meringue cookies are a delight and hit the flavor and texture profiles just right. They are just the right balance of sweet and salty, like a peanut butter cup candy, but with the ethereal quality I love about meringue. This recipe was graciously shared by Rebecca Firth from her book The Cookie Book!

Ingredients

Peanut Butter Glaze

  • 1/2 cup (65g) powdered sugar
  • 1 tbsp (16g) natural peanut butter
  • 1-2 tbsp milk I used heavy whipping cream, because that is what I had

Chocolate Drizzle

  • 1/2 cup (40g) dark chocolate finely chopped

Meringues

  • 4 large egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/4 tsp sea salt I used kosher salt, since that’s what I had
  • 3/4 cup (144g) granulated sugar
  • 1/4 cup (33g) powdered sugar

Instructions

  • Preheat oven to 200°F (93°C). Line two baking sheets with parchment. 

Peanut Butter Glaze

  • Mix together all the ingredients for the peanut butter glaze until smooth. It should be thin enough to drizzle.

Chocolate Drizzle

  • Melt the chocolate over a double boiler.

Meringues

  • In a stand mixer, fitted with the whip attachment, beat the eggs, cream of tartar and salt on medium speed until foamy, then drizzle in the granulated sugar slowly. Turn up the speed to high and whip until medium stiff peaks. Add the powdered sugar and continue mixing until stiff peaks. The meringue will be glossy and hold its shape when lifted out of the bowl.
  • Scoop the meringues using a scoop or spoons and divide into 12 equal portions onto the prepared pans. Drizzle a bit of the peanut butter glaze and then the chocolate over each meringue. Not too much or they will get too heavy. Swirl the toppings into the meringue with a toothpick or knife and bake for two hours. Turn off the oven and let them sit in the oven for several hours to fully dry out. The meringues will be crisp on the outside and chewy on the inside.