The art of baking macarons can be incredibly rewarding, yet it often comes with its fair share of challenges. Those beautiful, delicate shells, with their signature “feet” and smooth tops, don’t always turn out picture-perfect. But what if we told you that your less-than-perfect macarons are not failures, but rather the secret ingredient to an even more indulgent treat? Get ready to transform those slightly cracked, hollow, or uneven macaron shells into incredibly rich, fudgy, and utterly irresistible brownie cookies!
Why You’ll Adore These Macaron Brownie Cookies:
For any avid baker, especially those who love the delicate challenge of French macarons, the sight of a less-than-perfect batch can be disheartening. However, this recipe changes that narrative entirely, turning potential waste into a sensational new dessert. Here’s why these cookies will become your new favorite way to repurpose macarons:
- Zero Waste, Maximum Flavor: This recipe offers an ingenious solution for those macaron shells that didn’t quite make the cut. Instead of discarding them, you transform them into a unique macaron flour, ensuring every bit of your hard work contributes to a delicious outcome.
- Incredibly Rich and Fudgy: Imagine the deep, intense chocolate flavor of a classic brownie combined with the delicate almond notes from your macaron shells. These cookies are thick, chewy, and irresistibly fudgy, delivering a decadent experience in every bite.
- Easy and Customizable: Despite their sophisticated flavor profile, these brownie cookies are surprisingly simple to make. The recipe is also highly adaptable – use any color or flavor of macaron shells, knowing the rich chocolate will beautifully mask their original hue.
- A Unique Baking Experience: Surprise your friends and family with a cookie that boasts an extraordinary depth of flavor and texture, all while secretly utilizing your macaron “oopsies.” It’s a genius hack that’s sure to impress!
Say goodbye to baking disappointments and hello to a truly special treat that celebrates resourcefulness and incredible taste. These Macaron Brownie Cookies are more than just a recipe; they’re a testament to transforming imperfections into pure joy.
Essential Ingredient Insights for Perfect Macaron Brownie Cookies:
Each ingredient plays a crucial role in achieving the perfect texture and flavor for these unique brownie cookies. Understanding their properties will help you master this recipe:
- Macaron Shells (300g): This is the star ingredient! You can use macaron shells of any color or flavor. Don’t worry about their original appearance, as the cocoa powder will mask any vibrant hues, leaving you with a rich, dark chocolate cookie. If you don’t have exactly 300g of shells, you can make up the difference with all-purpose flour. However, we recommend not exceeding 100g of all-purpose flour per batch to maintain the unique sweetness and texture that the macaron flour provides. For example, if you have 200g of macaron shells, add 100g of all-purpose flour.
- Cocoa Powder (¼ cup / 30g): Both natural unsweetened cocoa powder and Dutch-processed unsweetened cocoa powder will work beautifully. For an even richer, darker color and a slightly mellowed chocolate flavor, Dutch-processed cocoa powder is highly recommended. Natural cocoa powder will yield a lighter color and a more intense, slightly acidic chocolate note.
- Instant Espresso Powder (1 teaspoon, optional): This magical ingredient is a secret weapon in chocolate baking. While you won’t taste any coffee flavor in the final cookie, the espresso powder significantly enhances and deepens the chocolate notes, making them taste even more pronounced and luxurious. If you don’t have it, don’t fret – your cookies will still be delicious, but for an elevated chocolate experience, it’s worth adding.
- Unsalted Butter (⅓ cup / 72g) & Large Eggs (2): The temperature of these two ingredients is absolutely critical. Ensure both your butter and eggs are at room temperature before you begin. Cold butter and eggs do not emulsify properly, leading to a lumpy, separated batter that can affect the final cookie texture. Room temperature ingredients combine smoothly, creating a cohesive and airy base for your cookie dough. Plan ahead by taking them out of the fridge at least an hour before baking.
- Semi-Sweet Chocolate Chips (8 oz / 225g): These will be melted and incorporated into the dough, providing a foundational chocolate flavor and a wonderfully fudgy texture. Using good quality chocolate chips will elevate the taste of your cookies.
- Baking Powder (1 teaspoon) & Salt (¼ teaspoon): Baking powder provides the necessary lift to give the cookies a slight chewiness, while salt balances the sweetness and enhances all the flavors, especially the chocolate.
By paying attention to these ingredient notes, you’re well on your way to baking a batch of the most delicious Macaron Brownie Cookies you’ve ever tasted!
Step-by-Step Guide: Crafting Your Macaron Brownie Cookies:
Creating these delightful cookies is a straightforward process, broken down into three simple stages. Follow these detailed instructions to ensure a perfect batch every time.
1. Prepare Your Macaron Flour:
- Process macaron shells: Place your cooled, failed macaron shells into a food processor. Pulse and process until they are finely ground into a flour-like consistency. It’s important to get them as fine as possible to ensure a smooth cookie dough. You might need to occasionally stop and scrape down the sides of the bowl or pulse a few extra times to break down any stubborn, larger chunks. This macaron flour forms the unique base of your cookies.
- Combine dry ingredients: In a separate bowl, or directly into the food processor with the macaron flour, add the cocoa powder, instant espresso powder (if using), baking powder, and salt. Pulse or whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This step prevents pockets of leavening agent or salt in your cookies.
2. Mix and Chill the Indulgent Cookie Dough:
- Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Melt them in the microwave until smooth and glossy.
Pro Tip: How to Melt Chocolate in the Microwave Successfully:
- Place chocolate chips in a microwave-safe bowl.
- Microwave on 50% power for 30 seconds.
- Remove, stir well with a spatula, even if the chocolate doesn’t look fully melted. The residual heat will continue to melt it.
- Microwave again for another 30 seconds at 50% power. Stir well.
- Repeat in 15-second intervals, stirring thoroughly after each, until the chocolate is completely smooth with no lumps. Be careful not to overheat, as this can cause the chocolate to seize. Allow the melted chocolate to cool slightly while you prepare other ingredients; it should still be pourable but not piping hot.
- Cream butter and eggs: In a large mixing bowl, using an electric mixer with the paddle attachment, beat the room temperature unsalted butter until it is light, fluffy, and pale in color (about 2-3 minutes). This step incorporates air, contributing to the cookie’s texture.
- Next, gradually add the room temperature eggs, one at a time, beating well after each addition until just combined. The mixture won’t become 100% smooth due to the fat content of the butter and the liquid of the eggs, but if both are at room temperature, they will emulsify much better, resulting in an almost smooth, well-combined mixture.
- Incorporate melted chocolate: Pour the slightly cooled melted chocolate into the butter and egg mixture. Beat on medium-high speed for about a minute until everything is beautifully smooth and thoroughly combined. Scrape down the sides of the bowl as needed to ensure no streaks remain.
- Add dry to wet: Gradually add the whisked dry ingredients (macaron flour, cocoa, espresso, baking powder, salt) to the wet mixture. Mix on low speed until the dry ingredients are just incorporated. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to tougher cookies. The dough will be quite soft at this stage, which is perfectly normal.
- Chill the dough: This is a crucial step for achieving the perfect brownie cookie texture and preventing excessive spreading. Cover the bowl with plastic wrap and chill the dough in the refrigerator for approximately 20 minutes. This allows the fats to firm up, making the dough easier to handle and ensuring the cookies hold their shape better during baking. Avoid chilling for much longer than 30 minutes, or the dough may become too hard to scoop easily.
3. Shape, Bake, and Enjoy Your Brownie Cookies:
- Prepare for baking: While the dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape the cookies: Once the dough has firmed up slightly from chilling, it will be much easier to work with. Using a medium cookie scoop (about 1.5-inch diameter), portion the dough into even balls. This ensures uniform size and baking time. Roll each portion gently between your palms to create a smooth ball.
- Arrange on baking sheets: Place the cookie dough balls about 1.5 to 2 inches apart on the prepared baking sheets. This spacing allows them to spread slightly without touching, ensuring a beautiful, unmarred finish.
- Bake to perfection: Bake one sheet at a time in the preheated oven for 13-15 minutes. The exact baking time may vary slightly depending on your oven. Look for visual cues: the edges should appear set and lightly firm, while the centers remain slightly soft and fudgy. Do not overbake, as this will lead to dry cookies instead of the desired fudgy texture.
- Cooling process: Once baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 5 minutes. This crucial resting period allows them to set up further and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies onto a wire cooling rack to cool completely. Enjoying them slightly warm is a delightful experience!
Understanding the Texture of Your Macaron Brownie Cookies:
The beauty of this recipe lies in its adaptability, which can also slightly influence the final texture and appearance of your brownie cookies. The presence and amount of all-purpose flour added to your macaron flour will result in subtle variations:
- Cookies made with a blend of Macaron Flour and All-Purpose Flour (as shown on the left in the gallery below) tend to exhibit a more pronounced crinkly top. They spread slightly less during baking, resulting in a slightly thicker, chewier cookie with a beautiful textured surface. This variation offers a wonderful balance of fudginess and a satisfying bite.
- Cookies made with Macaron Flour Only (as seen on the right) will typically be a bit flatter and have an even fudgier, denser interior. The higher almond flour content from the macarons contributes to a softer, more melt-in-your-mouth experience. These cookies will spread a bit more, creating a luscious, rich brownie-like consistency throughout.
Regardless of the ratio, both variations deliver an exceptionally delicious and chocolatey experience. Experiment with the macaron to all-purpose flour ratio to discover your preferred texture!
Expert Tips for Storing Your Macaron Brownie Cookies:
Proper storage is key to maintaining the freshness and deliciousness of your homemade Macaron Brownie Cookies, whether baked or unbaked.
Storing Baked Cookies:
- Room Temperature: Once completely cooled, store your baked cookies in an airtight container at room temperature. They will remain wonderfully fresh and fudgy for up to 5 days. Layer them between sheets of parchment paper if stacking to prevent sticking.
- Freezing: For longer storage, baked cookies freeze exceptionally well. Place cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.
Storing Unbaked Cookies (Dough Balls):
Prepare ahead by freezing unbaked cookie dough balls for a quick, fresh-baked treat whenever a craving strikes!
- Form and Freeze: Scoop and form the cookie dough into 1.5-inch balls as directed in the recipe. Arrange these dough balls in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Flash Freeze: Place the baking sheet with the dough balls into the freezer for about 2 hours, or until the dough balls are frozen solid. This step prevents them from sticking together.
- Transfer to Storage: Once firm, transfer the frozen dough balls into a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months.
To bake frozen cookie dough balls:
- Preheat your oven to 350°F (177°C). No need to thaw!
- Arrange the frozen dough balls on a baking sheet, leaving about 1.5 to 2 inches between them.
- Bake for 15-17 minutes (slightly longer than fresh dough), or until the edges are set and the centers are slightly soft and fudgy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm from the oven!
5 out of 5 stars based on 3 votes
Macaron Brownie Cookies
By Shinee Davaakhuu
Turn your less than perfect macarons into these rich and indulgent brownie cookies! It’s a truly easy and customizable recipe.
Prep Time: 30 mins Cook Time: 13 mins Chill Time: 20 mins Total Time: 1 hr 30 mins
Servings: 30 cookies
Ingredients
- 300 g Macaron Shells (Note 1: Can be any flavor/color. If short, add all-purpose flour up to 100g total.)
- ¼ cup (30 g) Cocoa Powder (Note 2: Unsweetened, natural or Dutch-processed for richer flavor/color.)
- 1 teaspoon Instant Espresso Powder (Optional, Note 3: Enhances chocolate flavor, no coffee taste.)
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 8 oz (225 g) Semi-Sweet Chocolate Chips
- ⅓ cup (72 g) Unsalted Butter (at room temperature)
- 2 Large Eggs (at room temperature)
Instructions
- In a food processor, place macaron shells and process them until finely ground into a flour. (You may need to occasionally pulse it to get the stubborn chunks to break down.)
- Add cocoa powder, espresso powder, baking powder, and salt into the macaron flour. Pulse everything a few times until well combined.
- Place chocolate chips in a microwave-safe bowl. Melt the chocolate in a microwave by heating for 1 minute at 50% power, stirring well, then microwaving for 30 seconds. Stir again and microwave for 15 seconds, if needed, until smooth. Let the melted chocolate cool slightly.
- In a mixing bowl with a paddle attachment, beat the butter until light and fluffy.
- Stir in eggs, one at a time, and beat for about a minute on medium speed until the mixture is almost combined. (Note: Butter and eggs won’t fully combine into a smooth mixture, but if they’re both at the same room temperature, they’ll come close.)
- Add the slightly cooled melted chocolate into the butter mixture and whip on medium-high speed until well combined, about a minute.
- Now, add the dry ingredients and mix on low speed until just incorporated. The dough will be super soft, but that’s totally normal.
- Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or a silicone mat.
- Chill the dough for 20 minutes in the refrigerator. (No more than 30 minutes, or the mixture will harden too much.)
- Using a medium cookie scoop, drop 1.5-inch balls on prepared baking sheets, leaving about 2-inch space between the cookies.
- Bake the cookies, one sheet at a time, for 13-15 minutes, or until the edges are set and the middles are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer them onto a cooling rack to cool completely.
- Store the cooled cookies in an airtight container for up to 5 days.
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Tips & Notes
Note 1: Macaron Shells: It can be pretty much any flavored macaron shells. And if you don’t quite have 300g of macarons, you can add all-purpose flour for up to 1/3 of the amount for the difference. For example, if you have 200g of macarons, then add 100g of all-purpose flour to make it to 300g. I don’t recommend using more than 100g of flour per batch as it’ll affect the sweetness and unique almond flavor of the cookies.
Note 2: Cocoa Powder: Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed cocoa powder produces darker cookies with slightly richer and mellower chocolate flavor.
Note 3: Instant Espresso Powder: Instant espresso powder enhances the chocolate flavor without adding a discernible coffee taste. If you don’t have it, feel free to skip it; the cookies will still be delicious.
Nutrition Facts (Per 1 Cookie Serving)
- Calories: 68 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 5 g
- Sugar: 3 g
- Sodium: 39 mg
Course: Dessert
Cuisine: American
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