“ I used to make these cookies for my kids 30 years ago. We called them "No Peeks" because peeking before they were ready would have ruined them. It was always a ceremony for the kids because I'd put them in the oven just before they went to bed. In the morning the cookies would be "miraculously" all done. Use any color of food coloring you desire.” - by Rosina
Ingredients
Adjust Servings
Original recipe yields 4 - 5 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Beat egg whites until fluffy. Add salt and cream of tartar. Adding sugar gradually, continue to beat until egg whites are stiff and will stand. Fold in desired food coloring, peppermint extract and chocolate chips.
- Drop by teaspoonfuls onto greased cookie sheet, put in oven and turn oven OFF. Leave in oven undisturbed several hours or overnight. Do not open oven once cookies have been put in or they will be soggy, not crisp and airy. NO PEEK!
Nutrition
Amount Per Serving (60 total)
- Calories
- 32 cal
- 2%
- Fat
- 0.8 g
- 1%
- Carbs
- 6.2 g
- 2%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
RAYBOLTON
"These are hands down AWESOME!!! I added peppermint extract & chocolate chips to half and the other half with cherry extract and shaved bittersweet chocolate on top and they were both gone!!!!! Def. a ..." See morekeeper in this house!! Next time i'm going to try Splenda in place of the sugar."
QPSDOLL
"I followed the recipe exactly as written. The egg/sugar mixture never really stiffened. At the suggestion of a friend I added more cream of tartar and it seemed to help some. In the morning we wok..." See moree up to 1/4" thick little blobs of goo that would not come off the greased pan without turning into a gooey mess. I probably won't try this one again which is unfortunate because it seemed so simple and my gluten free daughter would have loved these."
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