This post will not only teach you how to make a really good cookie dough macaron filling, but it will also teach you how to make really good chocolate chip cookies.
Why your chocolate chip cookies are flat
I keep seeing and hearing about chocolate chip cookies that fall flat and spread out in the oven. That is most likely because you are
a. melting the butter when you should not be melting the butter, or
b. not creaming together the sugar and butter long enough
Melting the butter in a non-melted-butter-cookie-recipe will give you flat, spread out cookies. Unless you are using a recipe like this, use room temperature butter. (Side note: that is a great cookie recipe, especially if you are in a hurry and don’t want to wait for the butter to get to room temperature and you need cookies NOW)
Anyway, properly whipping the room temperature butter and sugar together is the key to really good chocolate chip cookies. Check out why, here.
Cookie dough macaron filling
If you want this filling to taste like real cookie dough, beat together the butter and brown sugar for at least 4 minutes on medium high speed with the paddle attachment in a stand mixer. Make sure you are scraping down the sides with a spatula every minute or so. The mixture should be fluffy and light.
Whip into a frenzy
After you’ve whipped the butter and brown sugar into a frenzy, add the powdered sugar, salt, and vanilla. Mix that until it’s fluffy again then add the mini chocolate chips and mix just until combined.
Then, use this cookie dough macaron filling to fill these macarons.
- 2 sticks unsalted butter (room temperature)
- ½ cup light brown sugar (packed)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 pinches of salt
- 1¼ cup mini semi-sweet chocolate chips, plus more for tops of macarons
- Using the paddle attachment in a stand mixer, add the butter and brown sugar and whip together on high speed until light and fluffy. Don't skip this. The mixture should be very fluffy.
- Add the rest of the ingredients (except the chocolate chips) and turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until fluffy.
- Add the chocolate chips and mix just until combined, and the chocolate chips are evenly distributed.
- Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
- Sandwich a macaron shell on top and refrigerate.
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
If you’re struggling to consistently make great macarons, check out my step by step macaron course. It’s an easy French macaron recipe that provides consistent results. There’s an option for a detailed guide and an option where you’ll get the guide and a video course. Check it out here.