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Peanut Butter Meringue Cookies

Peanut Butter Meringue Cookies are light, crispy, sweet, and so addicting!

Despite the limited storage space in our NYC apartment, it’s not unusual for there to be several peanut butter varieties in our cabinets. I have a long-standing love of peanut butter that is plainly evident in the recipes on BoB.

Peanut butter cookies certainly aren’t anything new, but I just couldn’t resist sharing these little guys. They’re a bit different than other peanut butter cookies I’ve previously shared with you.

They are essentially meringues, cookies made from fluffy egg whites. But, add to that peanut butter and a little crispy crunch, and you’ve got something really great.

Crunchy, nutty, light, sweet Peanut Butter Meringue Cookies are a breeze to bake with just 7 ingredients!

You can use any kind of peanut butter you like for these, whether it be traditional creamy peanut butter or a flavored peanut butter. I opted to go with PB Crave Choco Choco for another favorite flavor – chocolate and peanut butter.

Besides all the great peanut butter flavor, these cookies have a wonderful crunch supplied by crispy rice cereal. And, if you can bear to wait, these cookies are even better the day after they’re baked.

Peanut Butter Meringue Cookies

Yield about 30 cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

These Peanut Butter Meringue Cookies are light, crispy, nutty, chewy, and always a winner!

Peanut Butter Meringue Cookies are light, crispy, sweet, and so addicting!


  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup peanut butter flavored with chocolate*
  • 2 cups crisp rice cereal
  • honey-roasted peanuts, for garnish


  1. Preheat oven to 300°. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on high speed, beat egg whites, cream of tartar, and salt until soft peaks form.
  3. Add sugar 1 tablespoon at a time, and continue beating until stiff peaks form.
  4. Gently fold in peanut butter and then the cereal.
  5. Drop cookies by rounded teaspoonfuls onto prepared pans. Sprinkle with peanuts.
  6. Bake 10 minutes. Then, turn off the oven and leave cookies in the oven for 15 minutes.
  7. Transfer cookies to a wire rack to cool completely.


*Any variety of peanut butter is fine, but I especially love these with that extra chocolate flavor. 

Recipe slightly adapted from Kraft.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

PB Crave provided products for my own use and for this giveaway. All opinions written are my own.

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    6 Comments on “Peanut Butter Meringue Cookies”

  1. I’ve made nutella meringues and they were the reason I started liking meringues actually, so I must try these!

  2. gota love pb crave! and normally meringues aren’t my thang-but when you peanut-butterify ’em like these all of a sudden they look irresistible!

  3. I like bananas and peanut butter.
    Thank you!

  4. Such a great idea to make meringue cookies with peanut butter! Would love to add a chocolate drizzle on top as well. I need making Nutella like Erin said she did, I bet those are delicious too!

  5. As a MAJOR chocolate and PB lover, I must try these! Especially since I don’t think I’ve ever made meringues before. #bloggerfail

  6. Chocolate. You can’t beat PB and chocolate!

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