Olive Magazine
Double Chocolate Walnut Meringue Cookies

Chocolate, meringue and walnut cookies

Published: June 26, 2017 at 10:05 am
  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Makes 12

These dark and white chocolate cookies with walnut and meringue pieces are an easy afternoon treat, crisp on the outside and soft and gooey in the middle


Make our chocolatey walnut meringue cookies, then check out our classic chocolate chip cookies and triple chocolate chip cookies. For more meringue ideas check out our classic classic meringues, Italian meringue and vegan meringues.

These decadent cookies make a great festive treat. We've also got plenty more Christmas baking recipes to try, including spiced Christmas biscuits, Christmas cookies and florentines.


  • 125g butter, very soft
  • 100g golden caster sugar
  • 50g soft light brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 50g white chocolate, melted
  • 175g plain flour
  • 1/2 tsp bicarbonate of soda
  • 75g dark chocolate chunks or chips
  • 50g walnuts, roughly chopped
  • 25g freeze-dried raspberry bits
  • 25g mini meringues, chopped into small chunks


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Using an electric whisk, beat the butter with the sugars until creamy and pale.

  • STEP 2

    Beat in the vanilla, egg and white chocolate very briefly, then stir in the flour and bicarb to a soft dough.

  • STEP 3

    Use your hands to work in the dark chocolate pieces, walnuts, raspberry bits and meringue chunks until evenly distributed.

  • STEP 4

    Line 2 baking sheets with baking paper or silicone baking mats and use your hands to roll the dough into 12 balls, leaving a 5cm space between each.

  • STEP 5

    Bake for 10-12 minutes until pale golden and puffed.

  • STEP 6

    Leave to cool on the trays for at least 30 minutes before eating – this will help the centres firm-up into a blondie-like texture.

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