Peace. Love. Cookies.

Our mom is the Christmas cookie queen! Each year she bakes about 15 different types of cookies (gingerbread, teatime tassies, Nordie bars, melting moments, sugar cookies, peanut butter blossoms, thumbprints, fudge, just to name a few) and sends them out to friends on beautiful, elaborate platters that our dad delivers on Christmas Eve. Sam and Emma love going to Grandma Lolo’s house on Christmas Eve to help fill the platters (and maybe sample a cookie or three in the process).

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Unfortunately our mom is not doing cookie platters this year due to COVID-19, but next year we promise to bring ALL the Christmas cookie content to you. In the meantime, Megan is sharing her favorite Christmas cookie recipe that she found in Sunset Magazine many years ago. These White Christmas Dream Drops were even good enough to make the cut for inclusion in our mom’s cookie platters (and Grandma Lolo is very discerning when it comes to her cookies). So you know these White Christmas Dream Drops have to be good!

Unlike your typical meringue cookie that are crispy all the way through, these White Christmas Dream Drops are chewy on the inside with white chocolate chips and plenty of peppermint. To finish off the cookie, dip the edges in melted dark chocolate. These are a beautiful, festive addition to any Christmas dessert tray including Grandma Lolo’s.

And, perhaps the best part, these cookies require very few ingredients. Megan didn’t even have to go the grocery store to make the batch photographed here. But, then again, Megan keeps chocolate chips of EVERY variety (milk, dark, white, mini, etc.) in a dedicated shelf of her freezer year-round. We highly recommend you make a batch of these White Christmas Dream Drops tonight – they are even worth a trip to the grocery store for cream of tartar.

White Christmas Dream Drops

Ingredients

• 2 large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 1 cup white chocolate chips
• 1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies (I highly recommend you purchase a bag of Brach’s Peppermint Crushed Candy Canes at the start of the holiday season! Perfect for baking, sprinkling on hot chocolate or rimming the edge of your holiday cocktail glass. I purchased mine at Fred Meyer for $2.99 on Black Friday.)
• 1 cup bittersweet chocolate chips (I like to use Ghirardelli 60% Cacao)
• 1 tablespoon coconut oil

Directions

1. Preheat oven to 250°.
2. Beat room temperature egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
3. Add vanilla and salt.
4. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted.
5. Fold in chocolate chips and 1/3 cup crushed peppermint candies with a flexible spatula.
6. Line 2 baking sheets with parchment paper, using a bit of meringue at corners under the parchment paper as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. peppermint candies.
7. Bake until meringues feel dry and set when touched but are still pale, about 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
8. Once meringues are cool, place your chocolate chips and coconut oil in a microwave safe bowl. Microwave in 15 second increments, stirring between each increment until chocolate is completely melted.
9. Dip the bottom third of the meringues in the melted chocolate and let dry on a wire rack. Pop the dipped cookies in the fridge for a few minutes if you want to speed up the chocolate hardening process.
10. These cookies can be made up to 2 days ahead of time and stored in an airtight container. Enjoy!

We thought we would leave you with something sweet to end our 2020 blog posts. New blog posts will resume the first week of January and in the meantime you can continue to catch us on Instagram at @letswineaboutitsister. Wishing everyone a happy holidays and a sweet new year!

Do you have a favorite Christmas cookie recipe? We are always looking for great new additions to our mom’s cookie platters. And if you happen to make these White Christmas Dream Drops tag us with a picture on Instagram. We would love to see what you are baking for the holidays!