Total Time
Prep 15 mins
Cook 40 mins

I have been trying to think of creative new dessert recipes that not only incorporate my hubby’s favorite chocolate, but also my favorite mint. It is no secret that I am not a lover of chocolate and that is fine with me, I have found several other desserts I love, namely anything with mint. I was in the kitchen cooking and baking up a storm and knew I wanted to try my hand with a new “cookie” recipe. Now I put cookie in quotes because after tasting them, Mr. Baking Bad said I could not call them cookies. He actually described them as the best dessert he had ever ate. They combine the perfect amount of sweetness and chocolate, with a hint of mint to tie everything together. The recipe is so versatile as well. If you do not like mint, you can switch those chips out for more chocolate chips, white chocolate, butterscotch, etc. The flavor combinations are endless and I cannot wait to try more. Believe me, once you try these lovely pillows of sweetness you will want to keep them on hand at all times, they are so addictive.

Ingredients Nutrition

  • 12 cup egg white, plus
  • 1 tablespoon egg white, at room temperature
  • 18 teaspoon cream of tartar
  • 12 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 12 cup mini chocolate chip
  • 12 cup andes mint chip (this 1/2 cup can be substituted with the chip of your preference)


  1. Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
  2. Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
  3. Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
  4. Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
  5. Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
  6. Store in airtight container at room temperature for up to a week.