Cookie Dough Macaron Filling Recipe
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the chocolate chips and mix just until combined, and the chocolate chips are evenly distributed.
  4. Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
  5. Sandwich a macaron shell on top and refrigerate.
Notes
I like to sprinkle some mini chocolate chips on top of the macarons right after I pipe them and hit the sheets on the table.

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.
Recipe by Michelle's Macarons at https://michellesmacarons.com/cookie-dough-macaron-filling-recipe/