Peanut Butter Cookie Dough Macarons
Servings: 50 whole macarons
Ingredients
The Cookie Dough Part
- 2 sticks 8 oz total unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1 cup powdered sugar
- 1/2 cup peanut butter I use Jif
- 1 teaspoon pure vanilla extract
- 2 pinches table salt
- 1 1/4 cup mini semi-sweet chocolate chips plus more for the tops of the macarons
Macaron Topping
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Cookie Dough Filling
- 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 very fluffy.
- Add the chocolate chips and mix just until combined and the chocolate chips are evenly distributed.
Assemble the Macarons
- Pipe the cookie dough filling onto the macaron shell.
- Top with another macaron shell and refrigerate until the filling is firm.
Making the Topping
- Melt the milk chocolate chips and the semi-sweet chocolate chips in a double boiler or microwave. Add the vegetable oil and stir until smooth
- Dip the macaron in the melted chocolate, sprinkle with some mini chocolate chips, and refrigerate until the chocolate has hardened.
- Put the finished macarons in an air tight container and put them in the fridge for at least 24 hours to “mature”
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes