Chocolate Covered Peanut Butter Cheesecake Macaron Filling Recipe
Dip them in chocolate.
These are very good without the chocolate, but the chocolate makes them “oh my gosh” good. You could even sprinkle a little sea salt on top of these. Probably don’t listen to me about salt though – I don’t eat chocolate unless I’ve “sprinkled” it with sea salt. It just adds so much flavor. Salt your desserts, people. Salt. Your. Desserts. So these are easy to make and really good. You should make them.Chocolate Covered Peanut Butter Cheesecake Macaron Filling
Ingredients
- 1 stick unsalted butter (room temperature)
- 1 pack cream cheese (8 oz) (cold)
- 1 cup creamy peanut butter (I like Jif)
- 1 cup powdered sugar
- 1½ teaspoon pure vanilla extract (not imitation)
- a pinch of salt
- ½ cup semi sweet chocolate chips
- ½ cup milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Using the paddle attachment in a stand mixer, add the butter and cream cheese and whip together.
- Once combined, add peanut butter and beat until smooth.
- Add powdered sugar, vanilla, and a pinch of salt. Whip until fluffy.
- Pipe the filling into macaron shells. Any classic macaron shell works.
- Sandwich a macaron shell on top and refrigerate until the filling is set.
- Melt the semi sweet and milk chocolate chips together then add the vegetable oil. Stir until smooth.
- Dip the tops of the filled macarons into the chocolate. Refrigerate until the chocolate is hard.
Notes
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.
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