Cookie Dough Macarons

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I am a sucker for a gooey, chewy chocolate chip cookie. So why not take that vibe and shove it into a macaron?! Cookie Dough Macarons combine brown sugar macaron shells with cookie dough buttercream, edible cookie dough, and a yummy chocolate drizzle.

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Story Time (I’ll Be Quick)

My husband promoted earlier this month and we are all so proud of him! After his promotion ceremony we had a little dessert and mingle situation. Naturally, I made some of his favorites, but I also needed to throw my own twist in there.

Since he’s crazy for my Walnut Chocolate Chip Cookies, I made those. His coworkers loooove my Brown Butter Espresso Chip Cookies, so I made a batch. I also tried out a new recipe for Coconut Chocolate Chip Cookies.

Are you seeing a theme here? I had to channel the chocolate chip vibe into a macaron to complete Macaron March 2022!

Cookie Dough Macarons

We can break this cookie down into a few separate elements. Cookie dough buttercream, edible cookie dough, and brown sugar macaron shells. Of course, we’ll also jazz them up with chocolate! I suggest making the cookie dough and buttercream one day, and the macarons the next.

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Cookie Dough Buttercream

It’s very important that you use heat treated flour in this recipe. Raw flour can be contaminated with salmonella or E. coli. Simply bake your flour for 3- 5 minutes at 350℉. You may notice it’s a bit tanner and clumpy, but just run it through a sieve and you are good to go.

I had planned on throwing mini chocolate chips into this buttercream, but my husband thought it would be best sans chocolate. He’s the reason I made Chocolate Chipless Cookies, so he would have had me skip them all together!

As always, you do you and add chocolate to the buttercream if you want. But as a chocoholic, I can attest that these cookie dough macarons taste incredible without the mini chocolate chips in this bit.

Edible Cookie Dough

Before I made this edible cookie dough, I looked around at a few recipes. To make raw cookie dough edible, you basically need to sub milk for eggs, heat treat the flour, and skip the leaveners. Simple enough!

Since I love my own chocolate chip cookies, I cut that recipe in half, nixed the eggs, and omitted the baking soda and cornstarch. Once everything is combined, add milk a bit at a time until you have the consistency you want. I only needed one tablespoon of milk.

Related Reading: Funfetti Cookies with a Funfetti Crumble

Brown Sugar Macaron Shells

In my opinion, chocolate chip cookies get the biggest flavor boost from 3 ingredients. Brown sugar, vanilla, and salt. While we’ve got brown sugar in the buttercream and cookie dough, we’re also going to use it in our shells!

I’ve never done brown sugar shells before, so I used a 50/ 50 mixture of brown sugar and white sugar with my egg whites. You should be able to use all brown sugar, but I can’t personally attest to the outcome.

Macaron Resources

• 5 Steps to Prep for Perfect Macarons
• All About Meringue: Covering the Basics
• Filling Macarons
• Macawrong Brownies (best way to use up extra yolks and messed up shells!)
• Basic Tools You Need to Make Macarons
• Macaron Templates + Macaron Prep Checklist (available to subscribers only)

Assembling Cookie Dough Macarons

To put together the cookie dough macarons, pipe a thick ring of buttercream (or even just a blob) onto a brown sugar macaron shell. Add a small ball of edible cookie dough (¼ tsp or less) and top with another macaron. Drizzle the macarons with melted chocolate and sprinkle with mini chocolate chips.

Voila! Cookie Dough Macarons. These fillings aren’t very “wet”, so it could take your macarons two days to fully mature in the fridge. Keep them in an air tight container. After 4 days in the fridge, I suggest wrapping any remaining macs in plastic wrap, then storing in ziploc bags in the freezer. 

Enjoy!

Cookie dough macarons are the perfect way to dress up a classic chocolate chip cookie. The fillings taste just like cookie dough, just without the food borne illnesses. I hope you get a chance to try these soon!

If you loved this recipe, you should totes subscribe to Bakes & Blunders. You’ll get access to well over a dozen free baking tools, like macaron templates and my fave macaron prep checklist. 

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Cookie Dough Macarons

Brown sugar macaron shells filled with cookie dough buttercream and edible cookies dough make for a fancy twist on a classic treat.

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Course Dessert

Cuisine American

Keyword almond, Chocolate, Cookies, Frosting, Macarons

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 3 hours hours

Servings 35 macarons

Calories 173kcal

Author Colleen

Ingredients

Brown Sugar Macaron Shells

• 133 g powdered sugar
• 133 g almond flour
• 127 g egg whites room temperature (about 4 eggs)
• 60 g brown sugar
• 67 g white sugar
• 2 g egg white powder optional (1 tsp)
• 4 drops brown gel color

Cookie Dough Buttercream

• 8 oz unsalted butter softened
• 4 oz brown sugar
• 8 oz powdered sugar sifted
• 2 tsps vanilla
• 1/4 tsp salt
• 3 oz heat treated flour
• 1 Tbsp milk

Edible Cookie Dough

• 4.5 oz heat treated flour
• 1/2 tsp salt
• 3 oz unsalted butter softened
• 2.5 oz brown sugar
• 2 Tbsps white sugar
• 1/2 Tbsp vanilla
• 1 Tbsp milk
• 3 oz mini chocolate chips

Toppings

• 1 oz chocolate melted
• 1 oz mini chocolate chips

Instructions

Brown Sugar Macaron Shells

• Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
• Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
• In a clean stand mixer bowl, add egg whites, brown sugar, white sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 60- 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
• Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel color. Beat until you have stiff peaks, another 3- 5 minutes.
• Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
• Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
• Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Cookie Dough Buttercream

• Beat butter with a hand mixer until soft and fluffy, about 5 minutes. Add the brown sugar and beat for about 5 minutes. The mixture should be light and fluffy.
• Beat the powdered sugar into the butter mixture in 2 additions. Scrape the bowl down and add vanilla and salt. Beat to combine.
• Add the flour in the 3 additions and beat to combine. Scrape the bowl down. Beat in milk to combine. Taste and adjust flavors or consistency if necessary.

Edible Cookie Dough

• In a medium bowl, combine flour and salt. Set aside.
• In a separate bowl, add butter, brown sugar, and white sugar. Beat on low until well combined, about 1- 2 minutes. Add vanilla and beat to combine.
• Add dry ingredients to the butter mixture. Mix on low until just combined. Add milk and beat until just combined.
• Gently fold in mini chocolate chips. If your cookie dough is too thick, you can stir in milk a teaspoon at a time.

Assemble

• Pair up the macaron shells. Fill a piping bag with cookie dough buttercream. Pipe a circle of buttercream onto one macaron shell then add a ¼ tsp ball of edible cookie dough to the center. Top with the other macaron shell. Repeat until all of your macarons are filled.
• Drizzle the finished macarons with melted chocolate and top with mini chocolate chips.
• Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

• I was able to pipe 70 shells, which made 35 macarons. You could have a few more or a few less depending on how large you pipe your shells.
• To heat treat your flour, bake it at 350F for 3- 5 minutes. It will become a light tan color and a bit lumpy. Pass the flour through a sieve to remove lumps.
• You should be able to use a gluten free measure for measure flour to make this recipe gluten free.

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