Peanut Butter Meringue Cookies

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Chocolate caramel peanut butter meringue cookie, that’s a mouthful to say, but an incredible mouthful to eat! These peanut butter swirled meringue cookies are crispy, crunchy, airy and not too sweet. The cookies are filled with even more peanut butter and a chewy caramel that’s dead easy to make. Then the cookies are topped with a creamy milk chocolate ganache. They taste like candy bars, but better.

Why you’ll love these cookies

Crunchy, airy, smooth and chewy textures in one cookie.
Taste just like candy bars.
Great for gifting.

Stack of chocolate caramel peanut butter meringue cookies cut in half

Ingredients

Egg whites: Egg whites form the base of the meringue. Make sure there’s no trace of egg yolk in the whites, or else the meringue will not whip up properly.
Granulated sugar: Granulated sugar sweetens and stabilizes the meringue.
Peanut butter: Any peanut butter can be used as long as it’s not natural peanut butter. Natural peanut butter has varying amounts of oil, which can prevent you from having the same results as me.
Condensed milk: Condensed milk forms the base of the caramel.
Brown sugar: Brown sugar gives the caramel a golden colour and adds depth of flavour.
Unsalted butter: Butter adds richness to the caramel. If you are using salted butter, omit the salt.
Corn syrup: Corn syrup prevents crystallization of sugar so the caramel is smooth.
Sea salt: Sea salt helps balance out the sweetness of the caramel. If you only have table salt, make sure to reduce the amount of salt you use since table salt tastes saltier than sea salt.
Milk chocolate: Milk chocolate is used to make the chocolate ganache. Do not substitute with white or dark chocolate since they require different ratios of chocolate to cream.
Heavy cream: Make sure to use heavy cream. The ganache won’t set correctly if you use milk or half-and-half.

Instructions

Please read through this before starting the recipe so you know all the details to look out for. It’s not hard, but this recipe does require you to look for specific cues like stiff peaks.

Meringue

First, we’re going to whip up egg whites until foamy with an electric hand mixer or stand mixer. Make sure there is no yolk in the bowl, or else the meringue won’t whip up properly.
Once the mixture is foamy on top, continue whipping the egg whites while slowly adding in the sugar.
Continue whipping. As you whip, the meringue will become thicker, opaque and glossy.
Whip to stiff peaks. When you pull a utensil out of the meringue, there should be a straight peak sticking out of the meringue. If the peak falls over or droops, continue whipping.
Once you reach stiff peaks, gently fold in the peanut butter. I like leaving it a bit streaky for textural contrast in the final cookie.
Transfer the meringue to a piping bag.
Pipe with your desired piping tip into a cup shape. We’re going to pipe a circle, then pipe over the edge 2 times to form “walls” of the cookie.
In the center of each cookie, pipe around 1/2 tsp of the peanut butter reserved for filling the cookies. The center of the cookie should not look fully filled, since it will be filled with caramel later too.
Bake and leave in the oven for 1-2 hours until fully cooled.

Meringue at stiff peaks. The peak stands up straight. — Soft peaks

Ganache

Combine chopped chocolate and cream and microwave on low heat in 30 second intervals until the chocolate is melted. Make sure to mix between each interval so the chocolate doesn’t burn.
Cool the ganache. While the ganache is cooling, make the caramel.

Caramel

Combine all the ingredients except sea salt and cook over medium low heat in a medium saucepan.
Stir constantly so the caramel cooks evenly.
Once the caramel is at 225F or is both darkened in colour and bubbling, take the caramel off the heat.
Stir in the sea salt.
Scoop around 1 tsp of caramel on each cookie. You don’t need to wait for the caramel to cool before putting it into the cookies. Afterwards, scoop or pipe the ganache on top.

Equipment

Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.

To make the meringue, use an electric hand-mixer or stand-mixer. Meringue is not something you can easily whip by hand like whipped cream. If you have an electric hand-mixer, it will take longer than a stand mixer. Just whip at high speed and it should be fully whipped under 20 minutes. If you have the option though, a stand-mixer will be much easier and faster.

When baking the peanut butter meringue cookies, the material of your baking sheet will affect how quickly they bake. The cookies will bake faster on a dark, thin baking sheet than a thicker, lighter coloured baking sheet. Make sure to keep an eye on the cookies to make sure they aren’t browning (the cookies should be cooked, but stay a beautiful pale colour).

If you don’t have a piping bag, you can cut the tip off a resealable plastic bag and use that instead.

To make the ganache, you can heat the chocolate and cream over a double boiler rather than the microwave if you prefer.

Storage

As soon as the ganache is set, place the peanut butter meringue cookies into an airtight container. Separate each layer of cookies with parchment paper to prevent the ganache from sticking cookies together.

Only store at room temperature in a sealed container. Storing in the fridge or in open air will make the cookies soften much quicker. You can store them for up to 3 days.

FAQ

Why is the meringue not reaching stiff peaks?

If there’s any trace of fat (oil or egg yolk) or water, the meringue won’t whip up properly. If the sugar was added too quickly, the egg whites were very cold or your are using an electric hand mixer instead of a stand mixer, the meringue will still whip up. It will take a bit longer, but just continue to whip at high speed until the meringue thickens and reaches stiff peaks.

Why isn’t the ganache smooth?

Different brands of milk chocolate can have slightly different quantities of cocoa, which affects how much cream needs to be used. Once you have mixed the ganache, if it is still very thin, add in more chopped chocolate a bit at a time until smooth and shiny. The ganache will thicken as it cools, so don’t worry if it’s not at a thick pipeable consistency yet. If the ganache looks thick, oily and separated, slowly drizzle in more heavy cream, continuing to mix, until the ganache becomes smooth and shiny.

Can I make the meringue cookies in advance?

You can make them up to 2 days in advance, but I’d recommend making the caramel or ganache in advance instead and making the meringue cookies the day you plan to serve them. You can prepare the caramel in advance and pipe it into the center of the cookies instead of scooping it in while warm. The caramel is soft enough that it shouldn’t be a problem. You can also make the ganache in advance, and then pipe or scoop on top of the cookies after the meringue cookies are done.

Chocolate caramel peanut butter meringue cookies on a plate

Let’s bake!

These peanut butter meringue cookies take some effort, but I promise, they’re simple if you follow the recipe carefully. They’re so indulgent, sweet and delicious.

When you make them, tag me on Instagram @bakewhenitrains so I can swoon over your wonderful cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!

With love,

Your baking friend Sherene ❤️