Chocolate Chip Meringue Cookies: A Forgotten Holiday Delight

If you’ve never had a forgotten cookie, you’re in for a magical little holiday surprise. These chocolate chip meringue cookies are a sweet, melt-in-your-mouth treat that’s light, airy, and studded with chocolate chips and pecans. Growing up, these were the cookies we’d “forget” in the oven overnight, waking up to a tray full of pillowy perfection.

I love making these with my kids during the holidays they’re fun to whip up (literally), don’t require any fancy ingredients, and they feel like a secret little Christmas tradition passed down through the generations.

Why You’ll Love These Meringue Cookies

These meringue cookies are a holiday dream crisp on the outside, soft and chewy on the inside, and bursting with sweet chocolate and buttery pecan flavor. They’re naturally gluten-free, low-effort, and a great way to use up extra egg whites. Kids love the texture and sweetness, and adults love the nostalgia.

Simple Ingredients

Only a handful of ingredients, but each one plays a special role in these light, magical cookies:

• Egg whites: Whipped to create that classic meringue texture light, airy, and full of lift.
• Sugar: Sweetens the meringue and helps it stabilize as it bakes low and slow.
• Salt: Just a pinch to balance out the sweetness and enhance flavor.
• Vanilla extract: Adds warmth and holiday coziness.
• Chocolate chips: A melty, sweet surprise in every bite.
• Pecans (optional): Add a little crunch and a nutty contrast to the soft meringue.

Yield and Time

• Servings: About 18–24 cookies
• Prep Time: 15 minutes
• Cook Time: 2 hours (or overnight in the oven)
• Total Time: 2 hours 15 minutes to overnight

What is Needed

• 2 large egg whites, at room temperature
• 2/3 cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1 cup pecans, chopped (optional)

Instructions

1. Preheat your oven to 350°F (175°C), then immediately turn it off. Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites on high until soft peaks form.
3. Slowly add the sugar, a little at a time, beating well until stiff, glossy peaks form.
4. Mix in the vanilla extract and a pinch of salt until just combined.
5. Gently fold in the chocolate chips and chopped pecans with a spatula, being careful not to deflate the meringue.
6. Drop spoonfuls of the meringue mixture onto your prepared baking sheet.
7. Place the baking sheet in the preheated-but-turned-off oven. Leave them overnight (or for at least 2 hours) without opening the door.
8. Once fully cooled and set, remove from oven and store in an airtight container.

Top Tips

• Make sure your egg whites are at room temperature they’ll whip up much better.
• Always use a clean, dry bowl any grease will ruin the meringue.
• Don’t overmix after adding the chocolate chips gentle folding is key.
• Kids love spooning the cookies onto the tray it’s the perfect family activity!
• Leave the cookies in the oven undisturbed opening the door will ruin the texture.

Substitution Guide

• No pecans? Use walnuts or skip.
• No chocolate chips? Add crushed peppermint or toffee.

Recipe Variations

• Swap chocolate chips for white chocolate or toffee bits.
• Use almonds or walnuts instead of pecans or leave out the nuts altogether.
• Add a few crushed peppermint candies for a festive twist.
• Use almond extract instead of vanilla for a different flavor profile.

Recommended Equipment

• Hand mixer or stand mixer
• Mixing bowl (glass or metal preferred)
• Rubber spatula
• Measuring spoons and cups
• Baking sheet
• Parchment paper

Make Ahead Tips

You can make the meringue ahead and bake later the same day. Or simply prepare and “forget” them overnight for an easy morning treat.

How to Store and Reheat

Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. These cookies don’t need reheating just enjoy them as they are!

What to Serve With This Treat

These cookies pair beautifully with hot cocoa, a cup of coffee, or festive tea. They’re also a lovely addition to holiday cookie trays or dessert boards.

What You Need to Know About This Recipe

Forgotten cookies got their name because you literally “forget” them in the oven overnight! This old-fashioned treat dates back to mid-century holiday baking when clever techniques and simple ingredients ruled the kitchen. The low-and-slow baking method gives them their signature light crunch and melt-away center making them a true hidden gem of holiday baking.

More Christmas Recipes

Try these you will love them!

Chocolate Chip Meringue Cookies (Forgotten Cookies)

Michelle

Light, crisp, and sweet these chocolate chip meringue cookies are a nostalgic holiday favorite that melt in your mouth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Servings 24

Equipment

• Hand mixer or stand mixer
• Mixing bowl (glass or metal preferred)
• Rubber spatula
• Measuring spoons and cups
• Baking sheet
• Parchment paper

Ingredients

  

• 2 large egg whites at room temperature
• 2/3 cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1 cup pecans chopped (optional)

Instructions

 

• Preheat and prep the oven. Preheat your oven to 350°F (175°C), then immediately turn it off. Line a baking sheet with parchment paper.
• Beat the egg whites. In a clean mixing bowl, beat the egg whites on high until soft peaks form.
• Add sugar gradually. Slowly add the sugar, a little at a time, beating well until stiff, glossy peaks form.
• Add vanilla and salt. Mix in the vanilla extract and a pinch of salt until just combined.
• Fold in chocolate and pecans. Gently fold in the chocolate chips and chopped pecans with a spatula, being careful not to deflate the meringue.
• Spoon onto baking sheet. Drop spoonfuls of the meringue mixture onto your prepared baking sheet.
• Place in oven and forget them! Place the baking sheet in the preheated-but-turned-off oven. Leave them overnight (or for at least 2 hours) without opening the door.
• Remove and enjoy. Once fully cooled and set, remove from oven and store in an airtight container.

Notes

Make sure the egg whites are completely clean no yolk allowed! And don’t skip the overnight wait it’s worth it.

 

Keyword Chocolate Chip Meringue Cookies

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