Chocolate Peanut Butter Macarons

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The best flavor combination on earth.

Here's EXACTLY how to make chocolate peanut butter macarons-- plus tips, tricks, and detailed step-by-step instructions! sallysbakingaddiction.com
Hay hay haaaay! A flavored French macaron cookie recipe today! Hoping my excitement is contagious because (1) chocolate and (2) peanut butter. Ooooh PS there’s a new summer-y sweet post up in my photography section today!

Looking through my peanut butter archives, I notice that I have only shared 2 recipes this year with peanut butter. TWO. Umm, it’s August.

Disgraceful. Appalling. Shameful. Let’s fix it right away.

Here's EXACTLY how to make chocolate peanut butter macarons-- plus tips, tricks, and detailed step-by-step instructions! sallysbakingaddiction.com

It’s safe to say that these chocolate macarons were gobbled up in 1/2 the time it took to make them. In my defense, I shared them with the fam after Kevin’s birthday dinner last weekend. But I can easily house a half dozen of these in the blink of an eye if challenged.

Hopefully you’ve checked in this week and have learned anything and everything about making French macarons at home. If not, here is my lengthy post on the subject. A French Macarons: Decoded class, I call it.

With their delicate texture, crunchy exterior, nougat-like chew, French macarons are a blank canvas for a variety of flavors. You can flavor the macaron batter, as I explain in the post linked above– or you can sandwich a flavored frosting, jam, etc between two baked macaron shells. The options are endless!

But one of my first flavors was chocolate peanut butter. I made these a few months ago and again last week to photograph and share with you. You’re going to (obviously) go bbbbbbbbonkers.

How to make French Macaron Cookies

The recipe starts with my basic macaron recipe. To it, add good-quality cocoa powder. You can use either natural or dutch process unsweetened cocoa powder, just make sure it is of good quality. The better quality, the more rich the chocolate flavor will be. Ghirardelli is my preferred brand.

Cocoa powder is a finicky little ingredient. I found its addition caused the macaron shells to be just a little thinner; they spread out slightly more. Not a problem in my eyes, nor on my tastebuds.

How to make Chocolate Macarons on sallysbakingaddiction.com

Sandwiched between two macaron shells? Peanut butter frosting, of course. Creamy, nutty, luxurious peanut butter goodness. The entire macaron, the delicate chocolate shells and lip-smackin’ creamy filling, will just melt in your mouth.

Prior to making these, I had never had a chocolate peanut butter macaron before. I’ve had raspberry almond, coconut, strawberry shortcake, orange creamsicle, pink lemonade, vanilla, chocolate, pistachio, hazelnut, and a slew of other flavors at weddings, parties, and other events. All extraordinary, as you can imagine!

But chocolate peanut butter macarons? This flavor is in a whole other world!

Here's EXACTLY how to make chocolate peanut butter macarons-- plus tips, tricks, and detailed step-by-step instructions! sallysbakingaddiction.com

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Chocolate Peanut Butter Macarons

Be sure to read through all of the recipe instructions before you begin, as well as my quick tips below this recipe. It's important to use a kitchen scale to weigh the macaron shell ingredients. The peanut butter filling ingredients aren't as particular, so I list them in US cup measurements first.

Ingredients:

Macaron Shells

  • 12g good quality unsweetened cocoa powder, dutch process or natural (2 scant Tablespoons)1
  • 200g confectioners' sugar (close to 2 cups)
  • 100g almond flour (close to 1 cup)
  • 120g room temperature egg whites (around 3 large egg whites)2
  • 1/8 teaspoon salt
  • 40g sifted granulated sugar or caster sugar (3 Tablespoons)

Peanut Butter Filling

  • 1/2 cup (125g) creamy peanut butter
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • optional: 1-2 Tablespoons milk, as needed to thin
Special Equipment

Directions:

  1. Place the cocoa powder, confectioners' sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
  2. In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
  3. Using a metal spoon or rubber spatula, fold in the confectioners' sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
  4. Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats-- I find bare nonstick sheets and parchment paper difficult to work with; the macaron shells spread more and are harder to remove from the sheet.
  5. Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets-- make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
  6. Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.
  7. Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time.  Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly "feet." Allow to cool completely on the baking sheet before filling.
  8. Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the peanut butter and butter together on medium-high speed until smooth. On low speed, mix in the confectioners' sugar, vanilla, and salt. Increase to high speed and beat until light and creamy. Add 1-2 Tablespoons of milk to thin out, if desired.
  9. Fill and sandwich two shells together to form the macaron cookie. Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week. Any leftover filling? Cover tightly and store in the refrigerator for up to 5 days. It's great on cupcakes.

Recipe Notes:

  1. Use good quality cocoa powder. I love Ghirardelli brand; it's what I usually use in all my  baking recipes. Another wonderful option is Scharffen Berger brand.
  2. Age your egg whites. This is so important! Separate them first. Then, let them sit out at room temperature for a few hours; overnight preferred.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

I shared these macaron tips on my blog earlier this week, but if you’re new to SBA– I’m adding them here as well.

Quick Tips for Success

  • If your macarons aren’t perfect looking, that’s ok! Don’t give up just yet. Practice makes perfect. It took me awhile too.
  • Make sure you weigh all of your ingredients before beginning. You might think this is unnecessary but, if you read anything in today’s post, you know it’s crucial.
  • Overbeating the egg whites will introduce more air and create an airy, hollow cookie. Avoid overbeating. Only beat *just* until stiff peaks form. Here is a GREAT post from Ms. Humble on avoiding hollow centers.
  • Always handle macaron batter with finesse and care. Mixing and folding too much? All will be lost!
  • Avoid making your macarons on a particularly humid day. Right now in the summer, look for the day of the week with the least humidity. Cool, dry weather is best.
  • Macaron rounds should be dry going into the oven. That is why letting them sit at room temperature for at least 45 minutes (the longer the better) is imperative.
  • Take notes as you go. I suggest this because if you run into any problems, you can refer to your notes to make adjustments such as, letting the egg whites age longer, turning up/down the oven temperature, using a different baking sheet, etc.

Here's EXACTLY how to make chocolate peanut butter macarons-- plus tips, tricks, and detailed step-by-step instructions! sallysbakingaddiction.com

Here's EXACTLY how to make chocolate peanut butter macaron cookies! Learn all my tips and tricks on sallysbakingaddiction.com

70 Comments

  1. Leave it to you to do this flavor combo!! 😉  what is your absolute fav flavor? Was it on your wedding that you had macarons as wedding favors? I remember you posted some kind of macaron pic around your wedding.

    1. While these are definitely up there, I think my favorite flavor is pistachio. Boring, but true! And yes, we had pink lemonade, creamsicle, and strawberry shortcake flavored at our wedding!

      1. Hi Sally.. M so glad u finally gave us the macaron recipe !!  There is a certain confidence now in ur recipes.. They always work  🙂 always thought cheese cake were tough to make n now from ur recipes they are the easiest to bake !!
        I have a request …  I think u must try the floral flavours in macarons … Rose, lavender n jasmine !! We get them here in Sydney n they are devine 🙂 

  2. WOWWWWWWW. Today happens to be my birthday, Sally, and if I were to ask for a treat, this would be IT. I want this so badly!!!! I’m not just saying that. My jaw dropped when I saw your post. I love you for making this a macaron flavor!

  3. Yum! Black sesame and peanut butter are also a good flavor for pb combinations! I’ve heard adding a little bit of oil in chocolate macarons in dry ingredients before mixing helps with the thickness and fluffiness of a chocolate macaron. Haven’t tried it myself yet, but my chocolate macarons always spread like thin pancakes too. 🙁 

  4. I was already considering making your macarons with the first post but now I guess I really have to make them! My husband LOVES chocolate and peanut butter so I will definitely have to make these for him. I’m more of a chocolate and fruit flavor girl, I know I should be ashamed, so I might fill some of the shells with a fruity jam for me

  5. Peanut butter buttercream frosting.

    Peanut. Butter. Buttercream. Frosting.
    My mind cannot even grasp this. You are a genius…

  6. This is such a fantastic combination idea. Your explainations are always so easy to follow. My grandson’s favorite muffin is your lemon- orange poppy. I love your skinny chocolate peanut butter with the hidden banana. And for this summer your peach squares. I just made another batch using up nectarines and plums that went soft. I know I sound a bit gushy but you are my all time favorite recipe developer, inventor, pure genius. I live in Israel but visit my family often in the Boston area. I have your book, and follow your blog and instagram.
    Now after rambling on I have a question about the chocolate macaroons.
    After the egg whites are beaten you write to fold in the sugar. So the egg whites are beaten with the salt and then the rest is folded in? 

    1. Thanks Helen– I really appreciate your message! Yes, fold in the sugar. You *could* beat it in on low speed, but I prefer to just gently fold it in.

  7. I LOVE FRENCH MACAROONS! I especially love that you tackled these and made them fool proof so when I’m ready to make my own I can look to you! I was going to try to hand make these last year and didn’t try yet. They will require patience but there is nothing like a fresh French macaroon! My husband ordered me some last winter from a NY bakery (Macaron café) and I couldn’t have been more pleased! Nothing like fresh macaroons at your door to make a girl happy!
    I’m making your blueberry lemon scones tomorrow for my husband’s birthday. We LOVE your recipes for a special breakfast! We always make the strawberry lemon poppy seed ones so excited to try a new one!

    1. Thanks so much Lisa! Let me know if/when you tackle these! Enjoy those blueberry lemon scones– a personal favorite! Happy birthday to him!

  8. Oh my gosh, this looks amazing. <3 And also… could you please tell me the name of the recipe plugin you use? I've been looking for a plugin that lets you add numbered notes at the end of the recipe, but I just can't seem to find it. So I'd really appreciate it if you helped me with this. Thank you. 🙂

  9. Usually I’m not a big macaron fan (although they look dreamy I find them way too sweet and sugary for my taste), but I would definitely try these! A chocolate&PB combo in macaron, that sure is an interesting American spin on this fancy French dessert 😉 I love it!

  10. I love macarons ever since I had my first from Laduree in Paris years ago…I took a class last summer with a friend to learn all the tips and tricks but I have yet to make them since.  My friend makes them alot and really makes beautiful ones. She has told me that hers turn out best with KAF ground almond flour because its the finest ground she’s tried.  These posts have been great to read and are pushing me closer to just diving in….this particular flavor would probably be a favorite of my husband’s 🙂

  11. They look deliciou, I can’t wait to try them. Just thought I would share for those who use Wilton tips instead of Ateco tips (Wilton is easier to find where I live) the tip number is 1A.

  12. Pistachio macaroons are my favorites! So good. I love the little shop at the KOP mall. They have a rice crispy flavor which makes me LOL. I always want to try the green tea or matcha, but always sucker for the “normals”. One of these days…

  13. Hi Sally, just tried the recipe, there were a few aesthetic problems but they tasted great! My macarons were lacking feet, and they also turned out a more white-grey colour which I thought was weird, and not the delicious looking chocolate colour that yours are! Used the same cocoa and everything..Any ideas? Thanks 🙂

    1. Megan, that’s so strange they were gray?! Mine are a light brown shade. You used Ghirardelli? Was the batter gray? I am at a loss.
      But hey! I’m so glad they tasted wonderful. 🙂

  14. Thank you thank you thank you, Sally, for making macarons!! If anyone can teach me how to make them, it’s you, because my first attempt months ago was an epic fail! These look perfect and I can’t wait to make them 🙂

  15. Success! Mine aren’t as pretty as yours but like you said it takes practice! I love the peanut butter filling and thank goodness I had just a little bit leftover because I couldn’t get enough! 

    Thank you for such detailed instructions. You are the best teacher in the food blogging world and it’s clear that you want your readers to have success in the kitchen! We love you for it. Now I’m patiently awaiting more french macaroon flavors from you Sally!

  16. Hi Sally

    I just made these! Wow, no wonder they sell for $3 a pop!! This is one tough cookie 😉
    But the final outcome wasn’t bad at all.. I mean for the first time in my life I am holding a piping bag. So, considering all my inadequacies, they came out great! I followed your recipe to the tee. As always, such detailed and easy instructions leaves us with no doubts.

    Thanks again.
    So I added it to my ever growing list! Now, I have requests for flavored macarons like salted caramel and pistachio… umm .. err.. I told them not until you post these!!! Till then they get vanilla or chocolate macarons only! So please post  more flavors. You are DA BEST!

    PS: There is nothing to match the happiness you get seeing those crinkly feet pop up in the oven and you are like “YESSSS!!! I did it.. Thanks to Sally!”

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  17. These looks SOOOOOOOO good! My doctor just told me “no more gluten for you!” so this will on my to do list shortly! And thanks for sharing all the great tips 🙂

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