Chocolate Peanut Butter Macarons

These cookies are a surprise twist on the classic macaron, with an addictive peanut butter filling in between two layers of light and crunchy chocolate. Wait until you try them. You won’t regret it!

Chocolate Peanut Butter Macarons are a delicious combination of chocolate and peanut butter. They have a light, airy texture with a crunchy crust on the outside and soft, chewy insides. Read more in detail here: chocolate peanut butter ganache macarons.

Take your favorite Reese’s peanut butter cup tastes and turn them into an adult dessert! Reese’s Macarons, also known as chocolate peanut butter macarons, have a rich, salty sweet peanut butter filling and a chewy chocolate shell. It’s simple to create and even simpler to enjoy these peanut butter chocolate macarons.

Macarons with Chocolate Peanut Butter Filling

You’re all huge fans of macarons. They’re always one of the most popular recipes on the site. What else do you guys enjoy? Chocolate with peanut butter. And, well, I understand. I, too, am a Reese’s addict. And if you’re anything like me, these Reese’s peanut butter cup macarons (also known as chocolate macarons with a creamy peanut butter filling) will be your absolute favorite.

So, with a chocolate macaron shell, perfectly salty-sweet peanut butter filling, and a chocolate drizzle for good measure, we set out to make a macaron with those same decadent flavors of a Reese’s with a chocolate macaron shell, perfectly salty-sweet peanut butter filling, and a chocolate drizzle for good measure.



Macaroons vs. Macaroons (Macaroons vs. Macaroons

Okay, I just have to say this since a lot of people are berating me for it, and I feel compelled to explain. Macaroons are made from coconut. They’re generally little chocolate-dipped balls of sweetened coconut and egg whites. They’re rather tasty, but they’re not macarons. Macarons, as shown above, are beautiful miniature French sandwich cookies. To summarize:

  • Macaroons are a kind of coconut biscuit that is chewy and sweet.

  • Macarons are delicious, almond-flour-based French cookie sandwiches.

Quite a contrast.


What are the ingredients for chocolate peanut butter macarons?

You’ll need the following materials for the macaron shells to create these simple Reese’s macarons:

  • Make sure your egg whites are at room temperature before using them. There are a lot of sophisticated macaron-making tips and techniques out there concerning “aged egg whites,” but we don’t mind our egg whites being young. I make fun of it, but it has never made a difference to us. However, if you believe that using matured egg whites makes a difference, go ahead and use them!
  • Granulated sugar: You only need a little amount of granulated sugar since it is just used to aerate the egg whites and not to sweeten the macarons!
  • Almond flour is not the same as almond meal, repeat after me. Make careful to use almond flour, which is considerably finer and prepared from blanched (skinless) almonds, rather than almond meal, which is generally coarser and includes almond skin. You’re looking for almond flour.
  • Powdered sugar: The powdered sugar in macarons sweetens them while also thickening the dough. Make sure you sift your powdered sugar to prevent clumps from getting into your macarons!
  • Make sure you use a high-quality, darker cocoa powder! If we’re out, we like Rodelle’s cocoa powder or Hershey’s Special Dark. The acidity of cocoa powder varies, which might effect your macarons. Higher-quality chocolate is often less acidic.


What are the components for the peanut butter frosting?

Don’t forget about the icing, either! Because macarons are so light, the filling provides a lot of the taste! These chocolate peanut butter macarons include a peanut butter buttercream filling that tastes just like the interior of a Reese’s cup! You’ll need the following items to make the filling:

  • We advocate using a “fake” peanut butter (think Jiff, Skippy, etc.) instead of one of the healthier natural varieties.
  • Softened butter: Make sure your butter is softened before mixing it into the peanut butter!
  • Powdered sugar: This thickens and sweetens your frosting.
  • Vanilla extract is without a doubt the finest thing that has ever been invented. It complements any baked item and elevates the peanut butter filling to bakery-style status.


Love bugs, have fun baking! We hope you as much as we do appreciate these peanut butter cup macarons.

That’s a lot of money.


These Reeses Macarons, also known as chocolate peanut butter macarons with a creamy peanut butter filling, are the stuff of fantasies.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 13 minutes
  • 1 hour and 13 minutes in total
  • 24 sandwiches 1x (yield)
  • Dessert is a category of food.
  • Baked method
  • French cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 13 minutes
  • 1 hour and 13 minutes in total
  • 24 sandwiches 1x (yield)
  • Dessert is a category of food.
  • Baked method
  • French cuisine



  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 13 minutes
  • 1 hour and 13 minutes in total
  • 24 sandwiches 1x (yield)
  • Dessert is a category of food.
  • Baked method
  • French cuisine


in order to make the chocolate macarons

  • Egg whites (100 grams)
  • 100 g sugar (granulated)
  • almond flour, 100 g
  • 100 g sugar (powdered)
  • 2 tbsp cocoa powder (unsweetened)

in order to make the peanut butter filling 

  • 1 tablespoon of butter
  • a third cup of peanut butter
  • 1 cup sugar (powdered)
  • 1 teapsoon extra vanilla
  • salt (1/4 teaspoon)


  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
  3. 1 to 1.5 minutes, whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy. Remove the bowl from the standing mixer and turn it off.
  4. Fit the whisk attachment to the standing mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
  5. Sift the almond flour, cocoa powder, and powdered sugar into the meringue bowl and gently whisk it in.
  6. Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 5-10 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  7. Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times.
  8. The best thing is that you don’t have to let them air dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
  9. Make the peanut butter filling while the macarons are baking. Combine the peanut butter and butter in a mixing bowl. Combine the powdered sugar, vanilla extract, and salt in a large mixing bowl and whisk until frothy.
  10. Place the mixture in a piping bag equipped with a star tip and put aside until the macarons are ready to be assembled.
  11. Once the peanut butter filling is done, pipe it onto a macaron and sandwich it between two macarons. Rep with the remaining macarons. Optional: add some texture by sprinkling melted chocolate and chopped up peanuts on top!

Reese’s macarons, chocolate peanut butter macarons, peanut butter macarons


Chocolate Peanut Butter Macaron Tips

  • Make careful you use almond FLOUR rather than almond meal. Almond meal is often coarser than almond flour and is derived from blanched almonds.
  • You don’t need to let these macarons dry out before baking since the meringue is a swiss meringue (which means it’s somewhat cooked).

Are you looking for more macron-friendly recipes?

Macarons with Lavender and Coconut

Macarons de Samoas

Macarons with S’mores


Watch This Video-

The “macaron filling” is a mixture of almond flour, powdered sugar, egg whites and cocoa powder. The macarons are then baked in a hot oven for 15-25 minutes.

Related Tags

  • peanut butter macaron recipe
  • chocolate macarons recipe
  • macaron flavors
  • peanut flour macarons
  • peanut macaroons

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