• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Easter
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Desserts » Cookies » Macaron Brownie Cookies

Macaron Brownie Cookies

Skip to Recipe Print Share
Share on:
By: Shinee Published: 10/08/2021Updated: 10/10/2021

This post may contain affiliate links. Read full disclosure

Sharing is caring!

15 shares
  • Share
  • Tweet

Turn your less than perfect macarons into these rich and indulgent brownie cookies!! It’s a truly easy and customizable recipe.

A plate of brownie cookies.

Table of Contents

  • Why you’ll love these cookies:
  • Key Ingredients:
  • How to make this recipe:
  • Storing Tips:
  • Macaron Brownie Cookies

Why you’ll love these cookies:

It’s no secret that we love baking french macarons around here. And these finicky cookies don’t always come out picture perfect, right?!

Well, good news! You don’t have to toss those less than perfect macarons, because you can turn them into a macaron flour and make these indulgent brownie cookies with it!! How genius is that?!

Upclose shot of ground macaron flour.

Key Ingredients:

  • Macaron shells – You can use any color macaron shells for this recipe, the color will be masked with chocolate. And if you don’t quite have enough shells, simply add all-purpose flour to bring it to 300g.
  • Cocoa powder – Either natural or Dutch-processed unsweetened cocoa powder will work for this recipe. However, Dutch-process cocoa powder adds richer flavor and darker color.
  • Instant espresso powder – This’s an optional ingredient. You won’t taste coffee flavor, but it enhances the chocolate flavor even more.
  • Butter & eggs – It’s important to bring butter and eggs to room temperature before making this recipe. These 2 ingredients don’t easily combine together, and if they’re cold, it’ll be even harder.

How to prevent Angel food cake from collapsing:

It’s important to cool Angel food cake upside down in the pan so it doesn’t collapse on itself.

And balancing the pan on mug helps with better air circulation, preventing the cake to get soggy.

Upside down tube pan balanced on a mug to cool angel food cake.

How to make this recipe:

To make the cookie dough:

  1. We’ll start with making the macaron flour as described above, which is basically our flour and sugar content of our brownie cookies.
  2. Then whisk the macaron flour with the rest of dry ingredients: cocoa powder, instant espresso powder, baking powder and salt.
  3. Now, melt the chocolate. I usually melt the chocolate in a microwave at 50% power in 30-second increments.
  4. Beat the butter until nice and fluffy with an electric mixer and then add in eggs. The mixture won’t become 100% smooth, but if butter and eggs are both at room temperature, they’ll come close.
  5. Now, stir in slightly cooled melted chocolate and beat until smooth.
  6. Finally, add the dry ingredients and fold until just combined.
  7. Your brownie cookie batter is ready. But we need to chill it in the fridge for about 20 minutes. This’s an essential step, because cooker dough is quite soft and it needs to firm up before shaping and baking. Or else, they’ll spread too much in the oven.

Tip

If you are transporting the eggs, this versatile (and inexpensive!) egg carrier is super convenient!

To bake the cookies:

  1. Once the dough is firmed up, divide it into 1.5-inch balls. I use a medium cookie scoop and it goes super fast!
  2. Arrange the cookies about 1.5 inches apart on 2 baking sheets lined with parchment paper, or silicone mat.
  3. Bake in a preheat oven at 350°F for 13-15 minutes, or until the edges are set and slightly soft in the middle.
  4. Let the cookies rest for 5 minutes on the baking sheets and then transfer onto a cooling rack to cool completely.
Brownie cookies on a cooling rack.

Brownie cookies texture:

Brownie texture and look might vary slightly depending on whether you used all macaron flour, or how much all-purpose flour you’ve added.

  • Cookies made with macaron flour only were flatter and slightly fudgier.
  • Cookies made with macaron flour and all-purpose flour didn’t spread as much and had a crinkly top.

Both variations tasted delicious though!

Overhead shot of brownie cookies on a white plate.
These brownie cookies were made with all macaron flour.
A plate of brownie cookies with one cookie broken in half.
Brownie cookies made with combination of macaron flour and all-purpose flour

Storing Tips:

Baked cookies:

  • Store the baked cookies in an airtight container at room temperature for up to 5 days.
  • Or, you can also freeze them for up to 3 months.

Unbaked cookies:

Unbaked cookie dough balls can also be frozen for up to 3 months.

  1. Form the dough balls and arrange them on a baking sheet, lined with parchment paper, or silicone mat.
  2. Freeze the dough balls on the baking sheet for about 2 hours.
  3. Once the dough balls are frozen solid, transfer into a freezer bag.

To bake frozen dough balls:

  • Arrange the frozen dough balls on a baking sheet about 1.5 inches apart.
  • Bake at 350°F for 15-17 minutes, or until the edges are set and the middles is slightly soft.
YouTube video
Watch How to Make This Below!
A plate of brownie cookies.

Macaron Brownie Cookies

Turn your less than perfect macarons into these rich and indulgent brownie cookies!! It's a truly easy and customizable recipe.
5 from 1 vote
serves: 30 cookies
Prep: 30 minutes
Cook: 13 minutes
Total : 1 hour 30 minutes
Print
Leave a Review

Ingredients

  • 300 g macaron shells Note 1
  • ¼ cup (20g) cocoa powder Note 2
  • 1 teaspoon instant espresso powder optional Note 3
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz (225g) semi-sweet chocolate chips
  • 1/3 cup (72g) unsalted butter at room temperature
  • 2 large eggs at room temperature
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • In a food processor, place macaron shells and process them until finely ground. (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 and melt the chocolate in a microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well and microwave for 30 seconds. Stir well and microwave again for 15 seconds, if needed. Let the melted chocolate cool slightly.
  • In a mixing bowl with paddle attachment, beat the butter until fluffy.
  • Stir in eggs and beat for a minute or so on a medium speed until the mixture is almost combined. (Note: Butter and eggs won't fully combine into smooth mixture, but if they're both at the same room temperature, they'll come close.)
  • Add cooled melted chocolate into the butter mixture and whip on medium high speed until well combined, about a minute.
  • Now, add dry ingredients and mix on low speed until just dry ingredients are incorporated. The dough will be super soft, but that's totally normal.
  • Preheat the oven to 350°F (177°C). And line 2 baking sheets with parchment paper or 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 12-13 minutes, or until the edges are set and slightly soft in the middle.
  • Let the cookies cool on a 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.

Tips & Notes:

Note 1: 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 of the cookies.
Note 2: Use unsweetened cocoa powder, either natural or dutch-processed. Dutch processed cocoa powder produces darker cookies with slightly richer flavor.
Note 3: Instant espresso powder enhances the chocolate flavor, but it doesn’t add coffee flavor. If you don’t have it, skip it.

Nutrition Facts:

Serving: 1cookie Calories: 68kcal (3%) Carbohydrates: 4g (1%) Protein: 1g (2%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 17mg (6%) Sodium: 39mg (2%) Potassium: 60mg (2%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 83IU (2%) Calcium: 16mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
A plate of brownie cookies.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • Mint Macarons
  • Easy Brownie Crisps
  • Marbled Macarons, 3 ways
  • A plate full of chocolate chip cookies.
    Egg Yolk Cookies

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Mummy Meringue Cookies
Next Post
Easy Homemade Miso Soup Recipe

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

Easy Macaron Recipe for Beginners

How to Roast a Perfect Prime Rib

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

The Best Banana Bread

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

3-Ingredient Classic Sponge Cake

Easter Menu

Oven-Baked Spiral Ham with Raspberry Mustard Glaze

Roast Leg of Lamb with Red Wine Gravy

Roasted Rack of Lamb

Perfect Roast Chicken

Linda’s Famous Broccoli Salad

Cucumber Mango Salad

Spring Appetizers

board:

Charcuterie Board 101

starter:

Classic Deviled Eggs

appetizer:

Smoked Salmon Crostini

dip:

Cheesy Bean Dip

meat-lovers:

Scotch Eggs

snack:

Smoked Salmon Cucumber Bites

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2022 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!