Chocolate Chip Cookie Dough Macarons

Chocolate Chip Cookie Dough Macarons are perfectly crisp and chewy chocolate macarons filled with no bake chocolate chip cookie dough.

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An impressive dessert everyone will love!

Perfect macaron filling

After making perfect macaron cookie shells for the first time I’ve been experimenting with all different macaron fillings and flavors. Macarons can be fussy and intimidating, but once you have the right recipe, trust me, they turn out perfect every time!

This recipe was inspired by my teen daughter, Chayce, and her friends. As I often am. The younger generation often picks up trends, even food trends, before the rest of us. And keeping an eye on what they’re currently raving about usually gives me a pretty good idea of what everyone else will be going mad over in a few weeks time. Just like with Dalgona coffee and other tiktok trends the kids usually know what’s up. So watching a huge group of teens making a mess of my kitchen, phones in hand searching for cookie dough recipes had me thinking about edible cookie dough. And subbing milk for raw eggs gives my version the same consistency of regular chocolate chip cookie dough only it’s safe to eat!

Combine that inspiration with my constant search for macaron cookie flavors and fillings and this amazing cookie was created.

Basically cookies stuffed with cookies, doesn’t get much better than that does it?

Note: Consume raw cookie dough at your own risk. The FDA has recently announced that there is a very small risk of getting sick from eating raw flour.

Ingredients

• almond flour – also called almond meal, the finest you can find.
• confectioners sugar 
• cocoa powder – dark unsweetened
• egg whites – from about 5 eggs (82 and 90 grams divided)
• granulated sugar 
• water 
• Edible No Bake Chocolate Chip Cookie Dough – either using this easy recipe of your favorite store bought variety

Step by step instructions

1. Measure ingredients, weighing them if possible for best results. If a kitchen scale is unavailable use the measurements listed. Prep all tools and preheat oven to 350º Fahrenheit.
2. Pulse powdered sugar and almond flour in food processor until very fine.

3. Whisk in cocoa powder and fold in add 82 grams egg whites until combined into a thick paste.

4. Make a sugar syrup by heating granulated sugar and water in a small saucepan over medium heat until 200 degrees Fahrenheit on candy thermometer.
5. While continuing to heat the sugar mixture start whipping remaining 90 grams of egg whites on medium speed in the stand mixer until soft peaks form. Then turn to low speed to keep the whites moving and prevent separation while waiting for sugar syrup to reach the right temperature.
6. When syrup reaches 248º Fahrenheit slowly pour hot syrup down the side of mixer while whipping on medium then increase to medium high and continuing whisking until glossy stiff peaks form.

7. Fold almond/sugar mixture in thirds until batter is thick and runs of spatula in ribbons.
8. Transfer to piping bag and pipe 1 inch rounds about 1 inch apart, whacking on the counter a few times to release air bubbles and allow to rest until a skin forms and they are no longer tacky to the touch, 15-30 minutes or longer.

9. Place macarons in oven and immediately reduce heat to 325º Fahrenheit and bake for 10-12 minutes.
10. Cool on baking sheet 3-5 minutes before transferring to a cooling rack and repeating with remaining batter.

11. While cookies are cooling, prepare No Bake Chocolate Chip Cookie Dough.
12. While cookie dough is room temperature, scoop a small amount on to a chocolate macaron to fill. Top with a second similar-sized cookie and gently press together.
13. Place in fridge and chill in airtight container until ready to serve. Serve within 2 days or freeze.
14. Enjoy!

Chocolate Chip Cookie Dough Macarons

Chocolate Chip Cookie Dough Macarons are perfectly crisp and chewy chocolate macarons filled with no bake chocolate chip cookie dough.

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Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: American, French

cookie, cookie dough, dessert, macarons, sweet pastries

Servings: 24 assembled cookies

Calories: 265kcal

Author: Tristin Rieken

Ingredients

• 2 cups almond flour 187 grams
• 2 ¼ cup confectioners sugar 212 grams
• 1 ¾ tablespoons dark chocolate cocoa powder 25 grams
• 5 large egg whites 82 and 90 grams divided, at room temperature
• 1 ¼ cup granulated sugar 236 grams
• ⅔ cup water 158 grams
• 1 cup edible no bake chocolate chip cookie dough

Edible Chocolate Chip Cookie Dough

• ½ cup unsalted butter 1 stick
• ¾ cup light brown sugar packed
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all purpose flour
• 2 tablespoons milk
• 1 cup semisweet chocolate chips

Instructions

• Prepare ingredients: Measure ingredients with the kitchen scale. Line baking sheets with silicone mats or parchment paper. Fit your piping bag with the round tip.
• Preheat oven to 350º Fahrenheit.
• Combine powdered sugar and almond flour in a food processor and pulse into very fine, about 15 times.
• Pour into a large bowl. Whisk in cocoa powder and break up any remaining lumps.
• Make a well in the center of the almond mix and pour the 82 grams of egg whites into the center. Fold until well blended into a thick paste, set aside.
• Heat granulated sugar and water in a small saucepan over medium heat with a candy thermometer attached to the side.
• Once the temperature reaches 200ºF place the remaining 90 grams of egg whites in the stand mixer. Whisk on medium speed until soft peaks form. Then turn to low speed only to keep the whites moving and prevent separation.
• Continue heating syrup until it reaches 248º Fahrenheit.
• As soon as the syrup reaches 248º Fahrenheit increase speed to medium and begin slowly pouring the syrup down the side of the mixing bowl until thoroughly combined.
• Increase the speed to medium high. Whisk sugar and egg whites together until glossy stiff peaks form.
• Once meringue has reached stiff peaks, working in thirds, gently fold it into the almond/powdered sugar paste until completely smooth and thick ribbons run off spatula.
• Transfer batter to prepared piping bag.
• Holding the piping bag directly above the prepared baking sheet, pipe 1 inch rounds about 1 inch apart.
• Once all the rounds are piped, give the sheet a couple good whacks on the counter to help release air bubbles.
• Allow cookie shells to rest at room temperature until a skin has formed. This depends on the humidity of your kitchen and how large your cookies are amongst other factors, but it’s usually around 15-30 minutes. You know they’re ready when you can touch them and no batter sticks to your finger.
• Once the skin has formed, place macarons in the middle rack of the oven. Reduce heat to 325ºF and bake for 10-12 minutes.
• Remove from oven and cool on baking sheet 3-5 minutes before transferring to a cooling rack.
• Repeat the same steps until all the batter is gone, increasing the oven back to 350ºF and allowing the skin to form on all batches.
• While cookies are cooling, prepare no-bake chocolate chip cookie dough.
• While cookie dough is room temperature, scoop a small amount on to a chocolate macaron. Top with a second similar-sized cookie and gently press together.
• Repeat to fill all macarons.
• Place in fridge and chill in airtight container until ready to serve. Serve within 2 days or freeze.

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 64mg | Potassium: 76mg | Fiber: 2g | Sugar: 31g | Vitamin A: 122IU | Calcium: 34mg | Iron: 1mg

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