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Cookie dough macarons filled with oat flour cookie dough buttercream, so no need to heat-treat the flour. Nostalgic and a little decadent.
Meet my cookie craving in macaron form. I couldn’t choose between cookies and practicing my macaron skills, so I made these cookie dough macarons. They have the rich, buttery comfort of cookie dough tucked between two delicate shells.
The buttercream is where the cookie dough comes in: brown sugar, vanilla, salt, oat flour, and mini chocolate chips. The oat flour is my favorite part. Most edible cookie dough starts with wheat flour that needs heat-treating, but oat flour is already heat-treated during processing, so you don’t need to do anything extra.
Macarons have a fussy reputation, but these steps are short, and the fridge does the work overnight. Let them rest for a day, and you’ll have macarons that feel nostalgic and a little decadent.
Tools & Ingredients for Cookie Dough Macarons
For these Cookie Dough Macarons, you’ll need a few tools and ingredients. These are some of my favorites:
- Almond Flour – I’m currently using Kirkland Almond Flour, which I usually get from Amazon.
- Digital Kitchen Scale and Oven Thermometer – Macarons can be finicky; I highly recommend these two tools for the precision and accuracy required.
- Piping Tip like the Wilton #12 or Wilton 1A – Either one works for piping the shells. The template lines on the mat keep the size consistent.
- Silicone Mats – I prefer silicone baking mats with a macaron template, but you can also use parchment paper.
- Oat Flour – This gives the buttercream a cookie-dough taste. You can buy it or blend your own from rolled oats. This also eliminates the need to heat-treat your flour!
How to Make Cookie Dough Macarons
Make the macaron shells
Sift the icing sugar and almond flour together twice. Discard any clumps.
Beat the egg whites and cream of tartar until foamy, slowly add the sugar, then beat until peaks form. Don’t overbeat.
Fold in the dry mixture until the batter flows like a ribbon.
Pipe circles onto a template-lined silicone mat, stopping at the lines. Rap the sheet on the counter and pop any bubbles with a toothpick. Rest for 30 minutes, until a skin forms. The macarons should not feel tacky on the top
Bake at 300°F for 13-15 minutes, until the shells don’t wiggle at their feet.
Make the cookie dough buttercream
Beat the butter and sugars until light and fluffy, then beat in the oat flour, vanilla, and salt.
Add the cream 1 tablespoon at a time until smooth and pipeable.
Fold in the mini chocolate chips.
Assemble the macarons
Pipe the buttercream onto half the shells, top with chocolate chips, and sandwich with their pair. Drizzle with chocolate if you like. Refrigerate for 24 hours to mature and soften.
Storage
Store in an airtight container in the refrigerator for 3-5 days, or freeze for up to 3 months.
Tips for cookie dough macarons
- The recipe below makes 24 macarons. You can easily halve or double it to make as many macarons as you need.
Macaron Shells
- Weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- Your oven needs to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Pipe up to the lines on the template to keep the shells a consistent size. It makes pairing them much easier later.
- I typically rest my macarons for about 30 minutes, until the tops are no longer tacky.
- Make sure the macaron shells are completely cool before peeling them off the tray and filling them.
Cookie Dough Buttercream
- Add the cream 1 tablespoon at a time. You want the buttercream smooth, but still firm enough to hold its shape when piped.
- If you’re making your own oat flour, blend the rolled oats until they form a fine powder, then measure it. This keeps the buttercream smooth.
- Salted or unsalted butter both work here, so use whichever you have on hand.
- When filling the macarons, pipe the buttercream onto the shell and top with a few mini chocolate chips before sandwiching.
After Assembling
- Refrigerate the macarons for at least 24 hours so they can mature. They really do taste best after a day’s rest.
- Take them out of the fridge 20 minutes before serving.
Recipes you’ll love
If you’re in a macaron mood, here are a few more to bake next:
- Salted Caramel Macarons – Crisp shells with a salted caramel buttercream and a caramel center.
- Chocolate Peanut Butter Macarons – Chocolate shells filled with a chocolate ganache and peanut butter filling.
- Nutella Macarons – A simple Nutella filling, and an easy way to fill your macarons once you’ve got the basic shell down.
- 15 Tips and Tricks for the Perfect French Macaron – More help with the shells if you’d like it.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Cookie Dough Macarons
Ingredients
Macaron shells
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites about 3 large egg whites
- 88 grams granulated sugar
- pinch cream of tartar
Cookie dough buttercream
- 113 grams salted butter softened (unsalted works too)
- 50 grams brown sugar
- 40 grams powdered sugar
- 2 tablespoons oat flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1-2 tablespoons cream
- ½ cup mini chocolate chips
Instructions
Macaron shells
- Preheat the oven to 300°F.
- Separate the egg whites from the yolks, if using fresh eggs. Measure out 100 grams of whites (about 3 large eggs).
- In a large bowl, sift the icing sugar and almond flour together.
- Sift a second time to make sure there are no clumps. Discard any that remain.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high until foamy.
- Turn the mixer down to its lowest setting and slowly add the granulated sugar. Make sure all of it is incorporated.
- Turn the mixer back up to high and beat until peaks form. Don’t overbeat.
- Pour the almond flour and icing sugar mixture into the egg whites.
- Fold with a rubber spatula until the batter flows like a ribbon.
- Line a baking sheet with a silicone mat and macaron template.
- Fit a pastry bag with a Wilton #12 round tip or a Wilton 1A round tip, and trim the bag as needed.
- Pour the batter into the bag.
- Pipe circles onto the prepared sheet, stopping when the batter reaches the lines on the template. You should get about 48 shells.
- Rap the sheet on the counter to release air bubbles. Pop any small bubbles with a scribe or toothpick.
- Rest for 30 minutes, until the shells have formed a skin and are no longer tacky.
- Bake at 300°F for 13-15 minutes.
- Wiggle a shell to check. If it doesn’t move from its feet, it’s done. If it does, bake another minute and check again.
- Cool the shells completely on the tray.
Cookie dough buttercream
- In a bowl, beat the softened butter, brown sugar, and powdered sugar until light and fluffy.
- Add the oat flour, vanilla, and salt. Beat until combined.
- Beat in the cream, 1 tablespoon at a time, until the buttercream is smooth and holds its shape for piping.
- Fold in the ½ cup mini chocolate chips.
Assembly
- Remove the cooled shells from the tray and pair them up by size.
- Pipe a ring of cookie dough buttercream onto half of the shells. Top with mini chocolate chips.
- Sandwich each with its pair. Repeat to assemble all the macarons.
- Refrigerate for at least 24 hours so they can mature. Macarons taste best after a day’s rest.
- Take them out of the fridge 20 minutes before serving.
Storage
- Refrigerator: Store in an airtight container for 3-5 days.
- Freezer: Freeze for up to 3 months.
Notes
- Oat flour: To make your own, blend rolled oats in a blender or food processor until they form a fine powder, then measure 2 tablespoons. Store-bought oat flour works the same way.
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