Bake While You Sleep Cookies
Delight in these overnight baked cookies with crispy edges and soft centers, featuring chocolate and pecans. Perfect for a sweet treat that requires minimal effort before bed.
Ingredients
Instructions
- Beat egg whites until foamy; gradually add sugar and cream of tartar.
- Continue beating until stiff peaks form.
- Add salt, vanilla extract, chocolate chips, and chopped pecans (if using).
- Mix together well.
- Preheat oven to 350°F (175°C).
- Drop dough by teaspoonfuls onto ungreased foil-lined cookie sheets.
- Place cookies in the oven (using 2 cookie sheets on 2 levels) and immediately turn off the oven.
- Leave cookies in the closed oven overnight.
Tips & Substitutions
For lighter cookies, ensure your egg whites are at room temperature before beating. If you don’t have cream of tartar, lemon juice can be a substitute for stabilizing the egg whites. Feel free to experiment with different types of chocolate or nuts based on your preference. These cookies are a great way to use up leftover chocolate from making Nutty Banana Pops.
Serving Suggestions
These cookies make a delightful treat for breakfast or an afternoon snack. They pair beautifully with a cup of coffee or tea. For a fun twist, try serving them alongside Dad's Famous Fried Egg Sandwiches for a sweet and savory combo. You can also enjoy them with a scoop of vanilla ice cream for a delicious dessert.
Storage & Reheating
To store leftover cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them in a single layer before transferring to a freezer-safe bag. To enjoy, simply let them thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Bake While You Sleep Cookies contains roughly 26 calories, with 0g protein, 4g carbohydrates, and 0g fat. It is a good source of potassium (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs is not recommended for this recipe as it alters the texture and structure of the cookies. The egg whites create a lighter, airy texture, which is key to achieving the desired result.
What can I substitute for pecans?
If you want to replace pecans, walnuts or almonds work well and can add a nice crunch. You could also omit nuts entirely for a nut-free version, or consider adding seeds like sunflower or pumpkin seeds for extra texture.
Can I bake these cookies in a conventional oven?
Yes, you can bake these cookies in a conventional oven. Follow the same instructions but be sure to monitor them closely as ovens can vary. If you prefer a slightly firmer cookie, you may adjust the baking time slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).