Peppermint chocolate reindeer meringue cookies are Christmas in two bites. Maybe three. 

reindeer meringue cookies 

Oh the heavenly combination of Rudolph, peppermint, chocolate and sugar. That’s what magically merges to make these peppermint chocolate meringue cookies. I just love them so very very much.

And the making and decorating part goes quickly. The cooking part is a bit long (two to four hours). But you can do the meringue cookie part one day and the antler, eyes and nose part the next day.

The peppermint chocolate flavors are exactly right. The airy meringue melts in your mouth. And so simple and easy to make.

This post was originally published in December 2015 and updated in December 2019.

Just look at this guy. He’s so ready for your Christmas cookie tray.

more Christmas cookies 

• mini snowflake and snowman cookies 
• melting snowman Oreos 
• no-spread gingerbread cookies 
• Christmas cookies with frosting 
• melting snowman meringues 

video how-tos 

how to make chocolate peppermint reindeer meringue cookies 

you will need:*

4 large egg whites
1/4 teaspoon peppermint extract
1/4 teaspoon cream of tartar
1 cup sugar
1 tablespoon cocoa powder
2 disposable decorating bags
1 size “12” round decorating tip
1 cup chocolate chips or cocoa candy melts
Red hots  (or any comparable red candies)
candy eyes

*Find the decorating bags, tip, candy melts, red candies and candy eyes in the craft store, or see below for supplies.

what to do 

Preheat the oven to 200 degrees F. Line a couple baking trays with parchment paper and set aside.

Place the egg whites in the bowl of a standing mixer fitted with a wire whip, or in a large bowl if you are using a electric hand mixer. Add the peppermint extract and cream of tartar.

Whip at high speed until the mixture looks like snow with stiff peaks. Gradually add the sugar while mixing at medium speed. Switch to high speed until the mixture begins to shine.

Stir in the cocoa powder at low speed.

Assemble a decorating bag with the size 12 tip and fill with the meringue.

Pipe balls on the tray about 2-inches across and an inch  apart. To pipe a ball, just hold the decorating bag vertically and squeeze. Fill the baking trays, refilling the decorating bag as needed.

You’ll have between 28 and 30 meringues.

Bake for 2 hours or until the meringue sets but doesn’t yet begin to brown. Turn off the oven, open the door slightly and let the meringues sit in the warm oven for 2 more hours. Let cool.

how to decorate chocolate meringue cookies 

Line two baking trays with wax paper. Place chocolate chips or candy melts in a microwave-safe bowl.  Microwave for 90 seconds at 70 percent power. Continue to microwave at 30 second, then 15 second, intervals if needed, stirring well to use the residual heat to fully melt the chocolate.

Pour the melted chocolate in a disposable decorating bag. Snip 1/4-inch from the tip of the bag.

Pipe antlers on the baking tray and immediately place a meringue cookie on top. Make sure to leave a good dollop of chocolate at the end of the antlers so it sticks well to the back of the meringue. Fill the trays with reindeer.

Use small dots of melted candy melts to adhere the candy eyes and red noses. Let set at least an hour before carefully removing from the baking tray. If the chocolate starts to harden, microwave for 15 seconds more.

Yield: 28 to 30 cookies

reindeer chocolate peppermint meringue cookies

Print

Delicious Christmas meringue cookies! Decorate peppermint chocolate meringue cookies like reindeer.

Prep Time 30 minutes

Cook Time 2 hours

Additional Time 2 hours

Total Time 4 hours 30 minutes

Ingredients

• 4 large egg whites
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 tablespoon cocoa powder
• 2 disposable decorating bags
• 1 size "12" round decorating tip
• 1 cup chocolate chips or cocoa candy melts
• Red hots (or any comparable red candies)
• candy eyes

Instructions

1. Preheat the oven to 200 degrees F. Line a couple baking trays with parchment paper and set aside.
2. Place the egg whites in the bowl of a standing mixer fitted with a wire whip, or in a large bowl if you are using a electric hand mixer. Add the peppermint extract and cream of tartar. Whip at high speed until the mixture looks like snow with stiff peaks. Gradually add the sugar while mixing at medium speed. Switch to high speed until the mixture begins to shine. Add the cocoa powder and stir in at low speed.
3. Assemble a decorating bag with the size 12 tip and fill with the meringue. Pipe balls on the tray about 2-inches across and an inch apart. To pipe a ball, just hold the decorating bag vertically and squeeze. Fill the baking trays, refilling the decorating bag as needed. You'll have between 28 and 30 meringues.
4. Bake for 2 hours or until the meringue sets but doesn't yet begin to brown. Turn off the oven, open the door slightly and let the meringues sit in the warm oven for 2 more hours. Let cool.
5. Line two baking trays with wax paper. Place chocolate chips or candy melts in a microwave-safe bowl.  Microwave for 90 seconds at 70 percent power. Continue to microwave at 30 second, then 15 second, intervals if needed, stirring well to use the residual heat to fully melt the chocolate.
6. Pour the melted chocolate in a disposable decorating bag. Snip 1/4-inch from the tip of the bag.
7. Pipe antlers on the baking tray and immediately place a meringue cookie on top. Make sure to leave a good dollop of chocolate at the end of the antlers so it sticks well to the back of the meringue. Fill the trays with reindeer.
8. Use small dots of melted candy melts to adhere the candy eyes and red noses. Let set at least an hour before carefully removing from the baking tray. If the chocolate starts to harden, microwave for 15 seconds more.

Nutrition Information:

Yield:

28

Serving Size:

1
Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

Did you make this recipe?

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SUPPLIES:

Note below: I included the Betty Crocker Cinnamon Imperials so you can see what they look like. You should find these in the supermarket, and it’s what I used here.

Below is a pack of six because it’s all I could find on amazon. Please don’t accidentally buy a pack of six.  I can’t fathom how anyone would need that many in a lifetime.

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