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Macaron Stuffed drop cookie with funfetti chips cut in half.
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Mookies

Chocolate chip cookies loaded with macawrongs (aka ugly macaron shells) and funfetti chips. Each cookie is stuffed with half of a wonky macaron shell.
Course Dessert
Cuisine American
Keyword Cookies, Macarons
Prep Time 30 minutes
Cook Time 22 minutes
Freeze Time 4 hours
Total Time 4 hours 52 minutes
Servings 18 cookies
Calories 260kcal
Author Colleen

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.