These cookie dough macarons taste just like you're eating a bowl of rich buttery cookie dough!
They are filled with cookie dough-flavored buttercream made from brown sugar, chopped dark chocolate chips, and a bit of edible flour. Basically, the same ingredients you would add to make real cookies!
They end up tasting just like edible chocolate chip cookie dough which is so hard to beat!
why you'll love these cookie dough macarons
- These macarons taste just like chocolate chip cookie dough!
- This recipe is very detailed with lots of step-by-step photos to set you up for success, just like my blueberry macaron recipe!
- They are perfect for any occasion!
Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Egg whites: Fresh, room-temperature eggs are required. If you forget to take them out, add the whites to a sealed mason jar and set it in a bowl of warm water for 5-10 minutes until room temperature.
Almond meal: Superfine blanched almond meal is required for this recipe.
Flour: To ensure safe edible flour, place it in a bowl and microwave it in 60-second intervals until it reaches 160 degrees F/70 C on a thermometer.
Dark chocolate: You can substitute milk chocolate if desired.
- Chocolate: sub the dark chocolate chips for milk or semi-sweet chocolate.
- Cookie topping: Use freshly baked cookies instead of store-bought ones!
Step 1: Sift together the almond meal and powdered sugar into a medium bowl, discard any large pieces then set it aside.
Add the egg whites to a 4-quart stand mixing bowl and use the whisk attachment to whip the eggs until foamy but not yet holding a shape. Then add the cream of tartar.
Step 2: Gradually spoon the sugar into the egg whites, about 1 tablespoon at a time until all of it has been added. Then increase the speed and continue whipping until the whites reach stiff peaks.
Transfer the whites to a large bowl with a rubber spatula. Add ⅓ of the dry sifted ingredients and gently fold them into the whites. Continue folding until all of the dry ingredients have been added.
Step 3: Slowly scrape the batter against the sides and bottom of the bowl to deflate some of the air. The batter will start to get thinner and shinier. Pick up some of the batters with the spatula and let it fall back into the bowl.
Step 4: Fill a 12-18 inch piping bag fitted with a #12 Wilton round tip with the batter. Twist the top of the bag to keep the batter from falling out. Pipe the shells directly above the tray about 1 ½ inches wide. Space each shell about 1 ½-2 inches apart.
Drop and tap the tray on the counter to force any air bubbles to come to the surface of the shells. Use a toothpick to pop any bubbles on the surface. Let the shells sit until they form a skin and are no longer shiny, about 25-30 minutes.
Bake the shells at 300 degrees F/149 C for 12-14 minutes. Let the tray cool on a wire rack completely before removing the shells.
HOT TIP- Look for signs to know your batter is done: It should flow in a slow continuous ribbon without breaking. Draw a figure 8 with the batter. It should flow continuously without breaking. The 8 should sink back into the batter in 20-30 seconds.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Scale all ingredients before starting. Set yourself up for success by measuring all ingredients before starting as well as getting all the equipment and tools needed and ready to go.
- Use room temperature ingredients. Make sure your egg whites are not cold! If you forget to take them out beforehand, place them in a sealed container and submerge them in a bowl of hot tap water.
storage & freezing
Once baked and filled, store the cookies on a tightly wrapped tray or in a container in the fridge. They will stay fresh for one week if stored properly.
Let the macarons freeze completely on a baking tray, then transfer them to a sealed container. They will stay fresh for up to one month. You can also freeze just the shells in the same way.
I always recommend making macarons the day before you plan to serve them to allow them to mature in the fridge overnight.
Leaving the shells underneath a fan while resting or piping at an angle can cause them to bake lopsided.
You over-mixed the batter. Stop mixing when the batter flows off the spatula slowly in a continuous ribbon.
If stored properly, they will stay fresh for up to 1 week. See the instructions above for storing.
Not letting them rest long enough before baking can cause them to not form feet. Let them sit until they form a skin and aren't sticky to know they are ready to bake.
more macaron recipes to try
Cookie Dough Macarons
- fine mesh sifter
- large bowl
- 4 quart stand mixer with whisk and paddle attachment
- rubber spatula
- 12-18 inch piping bag
- small #12 Wilton round tip
- silpat mat
- baking tray
- tooth pick
- 124 grams powdered sugar
- 140 grams blanched almond meal
- 110 grams sugar
- 107 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ cup dark chocolate chips, melted
- ½ teaspoon melted coconut oil
- optional, crushed mini chocolate chip cookies
- ½ cup unsalted butter, soft
- 1 cup powdered sugar
- ¼ cup brown sugar
- ¼ cup heat treated all-purpose flour (see notes)
- ¼ cup chopped dark chocolate chips
- Line an upside down pan with a silicone baking mat and fit a piping bag with a small #12 Wilton round tip, then set them both aside.
- In a medium bowl, sift the almond meal and powdered sugar into a larger bowl and discard any large pieces. Set aside.124 grams powdered sugar, 140 grams blanched almond meal
- In a stand mixing bowl, add the egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
- Very slowly, begin adding the sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium (speed 4-5) and whip for about 4 minutes, then add 2 drops of the food coloring. Continue mixing for another 2-3 minutes, or until stiff peaks form.110 grams sugar
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in a continuous ribbon. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
- Fill your piping bag with the batter. Pipe directly over the top of the baking tray. Then drop the pan on the counter a few times to release any air bubbles. Use a tooth pick to pop any bubbles that come to the surface.
- Allow the shells to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- While the shells rest, preheat your oven to 300 degrees F/149 C. (If your oven is on the hotter side a lower temperature might be better ie: 275-285)
- Bake each tray for about 12-14 minutes. The shells are done baking when you can gently touch the top of the shell and it barely budges from the foot. Let the tray cool completely on a wire rack before removing the shells and filling.
Making the Buttercream
- In a stand mixing bowl, add the soft butter and mix on medium low speed until smooth, about 1-2 minutes.½ cup unsalted butter, soft
- Add the powdered sugar in a little bit at at time, mixing well after each addition. Scrape down the bowl with a spatula, then whip on high speed for 30 seconds until the buttercream is light and fluffy.1 cup powdered sugar
- Add the brown sugar, flour, and chocolate chips and mix on low until combined.¼ cup brown sugar, ¼ cup heat treated all-purpose flour, ¼ cup chopped dark chocolate chips
- Fill a piping bag fitted with the same small round tip with the buttercream.
- Pipe a dollop onto one half of the shells and then sandwich the filling with the other half.
- Melt the dark chocolate chips in a bowl then add the coconut oil. Dunk the top of the shells in the chocolate and then sprinkle them with the crushed cookie pieces.¼ cup dark chocolate chips, melted, optional, crushed mini chocolate chip cookies, ½ teaspoon melted coconut oil
- Keep in the fridge in an airtight container overnight or at least for 12 hours to mature and soften.
- Follow all helpful tips- check out this thorough macaron post with even more tips and tricks for baking success!
- Using a kitchen scale-macaron batter can be extremely finicky if the ingredient ratio is off by even a few extra crumbs. Using a kitchen scale is the best tip for making these cookies to ensure accurate measurement.
- Never make them on a rainy day- the moisture in the air gets into the meringue and batter and the shells will bake soft and splotchy.
- Scale all ingredients before starting- set yourself up for success by measuring all ingredients before starting as well as getting all the equipment and tools needed and ready to go.
- Let the whites come to room temperature- make sure your egg whites are not cold and are at room temperature. If you forget to take them out beforehand, place them in a sealed container and submerge it in a bowl of hot tap water.
- Wipe down your equipment with vinegar- wipe down your mixing bowl and whisk to make sure any traces of fat that could be on your equipment don't interfere with the batter.
- Make sure the puree is at room temperature before adding it to the buttercream or it will make it look curdled and separated.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.