Mookies AKA Macaron Stuffed Cookies
An unpleasant fact of macaron making is that you are guaranteed to end up with a bad batch every now and then. Don’t let those macawrongs get you down! Instead, turn those lopsided, cracked, and exploded macaron shells into delicious mookies!
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What Are Mookies?
Mookies are not a creature from the Star Wars universe, they are my interpretation of macawrong cookies. Basically, those ugly macaron shells get chopped up and mixed into my favorite cookie dough.
For good measure, we’ll even stuff half of a macaron into the center of each mookie. Mookies are soft, chewy, and straight up delicious with so many options for customization!
Customizing Your Mookies
This recipe will work with any color or flavor of macaron shell. I even suggest letting the unique flavors and colors of the macawrongs inspire some cookie customization! For example, if you’ve got chocolate macarons to use, maybe use brown butter cookie dough and throw in some espresso chips or caramel bits.
My macawrongs were a gorgeous shade of blue and had no added flavors, just the almond flour. This was a pretty blank canvas to work with, so I chose to use funfetti white chocolate chips as my second mix in option. I suggest sticking to the macawrongs and about a cup of other mix ins for the ultimate mookie experience.
Making Mookies
If you’ve ever made drop cookies before (and I would bet that you have), these mookies are very easy to make. After you have the dough mixed up, add the roughly chopped macawrongs and chocolate chips. I chopped my macaron shells into quarters so there would still be sizable chunks.
What might be different for you is my freeze and bake method. I almost always freeze my scooped cookie dough balls overnight. Then I can bake one cookie (or the whole batch) straight out of the freezer. This helps the cookies keep their shape and stay nice and thick.
Top Tips for Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Related Reading: Funfetti Cookies with a Funfetti Crumble
Watch Me Work
I’m a visual learner, so I figured you might find a step by step recipe tutorial helpful. Now, if you want more assistance with your macarons, you can check out all of my macaron recipes, tips, and tutorials on my website, and watch the macaron playlist on my YouTube channel.
In this video right here, I’ll show you how I make the dough, fold in my ingredients, plus my entire freeze and bake method. These cookies are one of my favorite ways to turn macawrongs into something yummy. Macawrong brownies are pretty dang awesome too…
You’re A Good Baker
If you’re making mookies, it means you’ve had a batch batch of macarons. That sucks, man. But I want you to know that you are a good baker. It doesn’t matter if that was your first, tenth, or hundredth batch of macarons, a bad batch still blows.
The Devil’s Cookie exists to keep us home bakers humble. Fine tune your technique, take notes on every batch, and know that you’ll have a great batch of macarons again soon. Sometimes they just go wrong, but I know you’ve got this.
Enjoy!
These thick, chewy chocolate chip cookies have even more flavor and texture thanks to a heaping pile of macawrongs! After you make these cookies, a wonky batch of macaron shells just won’t be as upsetting.
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Mookies
Ingredients
- 10 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz unsalted butter softened
- 5.5 oz dark brown sugar
- 1.75 oz sugar
- 1 egg
- 1 tbsp vanilla
- 6- 8 oz funfetti white chocolate chips
- 3- 6 oz macawrongs
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the funfetti white chocolate chips and 3 ounces of chopped macawrongs. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough. Scoop the dough ball into your hand and lightly flatten into a disc. Place half of a macawrong into the dough and wrap the rest of the dough around it. Roll into a ball and place onto a tray or baking sheet lined with wax paper. Repeat with the remaining cookie dough.
- Then top each scoop with extra funfetti chips and broken macarons.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- I used about 22 wonky macaron shells. Roughly 13 were chopped into quarters and put into the cookie dough, and 9 were chopped in half and stuffed into the cookies.
- If you can't find funfetti chips, plain white chocolate chips are fine.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
