Cookie dough macarons will just make you happy. Excellent flavor, delicious filling, bite after bite.
When I first went to New York City back in 2013, I instantly fell in love. The chaos, the noises, the energy, the food, even the, um, quirky people – I loved every single bit of it.
And then I went to Bouchon Bakery. And then I fell hard when I finally tried a French macaron. You know, those gorgeous sandwich cookies made with delicate almond-flour and egg-white shells with a luscious curd or buttercream filling?
They’re usually pastel colored, fruit or nut flavored, and super expensive? Yeah, those. It was everything I ever dreamed of, but not everything I had hoped for, only because I hoped that eating one would make me a classy French person and that didn’t happen. But taste-wise, yeah, it was dreamy with a capital-D.
My first Bouchon macaron was pistachio, and it was killer. Next, I went to Dylan’s Candy Bar and upstairs, they have a tiny pop-up shop for Dana’s Bakery, another macaron place in NYC. Dana’s had gorgeous macs with super-fun flavors, like Fruity Pebbles(!!) and cookie dough. Sadly, when I arrived that day, cookie dough was sold out, and I felt like I’d been punched in my delicate macaron heart. (Fruity Pebbles, however, was badass – I have a homemade recipe for those on my blog!)
But since then, cookie dough macarons have been on my mind and it was high time I caved and made them. After perfecting my macaron recipe, streamlining the often pesky, labor-intensive and complicated steps into a simple process, I’ve managed to create what is possibly my favorite macaron flavor yet – including the ones I’ve eaten in NYC from actual macaron-baking-for-a-living people (aka, the French).
I feel like mine, while not super authentic (I’m German, so there’s that) are pretty darn close to the original, and boast the same delicate, light and airy texture with a crisp shell and soft and chewy interior, the perfect filling ratio, and those adorable "feet" along the ridges of each macaron. And for that, I say, ‘magnifique!’ because I’m still hoping I’ll turn French one day.
Here’s my recipe for cookie dough macarons. If you’re looking for my simple, step-by-step photo tutorial on how to make macarons, be sure to visit here – there’s also a fun recipe for Nutter Butter macarons!
For the Macaron Shells:
For the Cookie Dough Filling:
- 7 ounces blanched almond meal
- 2 1/3 cups powdered sugar
- 1/3 cup granulated sugar
- 4 egg whites
- 1 vanilla bean
- 1/4 teaspoon pure vanilla extract
- 1/4 cup mini chocolate chips
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons milk
- 2 cups powdered sugar, approximately
- 1/2 cup mini chocolate chips
To Make the Macaron Shells:
Start by sifting together the almond meal and powdered sugar together through a fine mesh sieve or handheld sifter into a large bowl. Push through any hard bits as best as you can, and if needed, grind them through a food processor so they’ll properly sift. If there’s a teaspoon or less of hard bits, you may discard. Set sifted mixture aside.
Fill a large pot with about 1-2" of water and bring to a simmer.
Place a stand-mixer bowl over the simmering water and immediately add in the white sugar and four egg whites. Whisk vigorously for about 30 seconds or until mixture is foamy and bubbly. Remove from the heat immediately, carefully wipe the bottom of the bowl, and attach to your stand mixer.
Whip with the whisk attachment for 5-7 minutes or until egg whites are stiff and glossy. Scrape the vanilla bean pod and place seeds and the 1/4 tsp vanilla extract into the egg white mixture; whip briefly to combine.
Add in half of the sifted mix and very gently and very barely mix in (about 4 turns of the spatula).
Add the rest of the sifted dry ingredients and gently fold into the egg white mixture to combine. The mixture, once done, will be thick like oatmeal. Spoon mixture into a piping bag attached with a large, open-circle tip.
Pipe macarons onto parchment-lined baking sheets (make sure the parchment is the exact size of the baking sheet) or macaron mats. I like to count to four while piping, which produces a decently sized macaron about the size of an American quarter.
Once all macarons are piped, garnish half of them with about 3 chocolate chips each. Tap the trays gently on a counter a couple of times, then allow them to set on the counter for about 20 minutes. During this time, preheat your oven to 275°F.
After 20 minutes, bake your macarons for about 12-14 minutes, rotating pans halfway through baking time. Mine bake for exactly 13 minutes.
Gently remove from the oven and allow the macarons to cool completely on the baking sheets. Macarons should very easily pull away with little resistance.
For the Cookie Dough Filling:
Cream together the butter, brown sugar and granulated sugar with the paddle attachment for about 2 minutes.
Add in the vanilla and milk and beat to combine. Lastly, add in the powdered sugar until filling is light and fluffy.
Stir in the chocolate chips by hand.
Place the filling in a large disposable piping bag attached with a large, open-circle tip.
Pipe onto the flat side of an un-garnished macaron, then top with a garnished macaron gently to create a sandwich. Repeat with remaining macarons.
Serve immediately, or store leftovers airtight in a single layer on the counter for up to 2 days.