I’ll be honest with you right up front: these Chocolate Peanut Butter Macarons might be my favorite little dessert to show off with. Every time I make them, I’m reminded how wild it is that something so delicate, so fancy-looking, can actually be this fun to create at home. And once you taste that chocolate-peanut-butter combo—soft, chewy, a little decadent—you’ll see exactly why I’m obsessed.

Before we dive in, let me give you the quickest intro. This recipe brings together classic French chocolate macaron shells and a creamy, salty-sweet peanut butter filling that tastes like a gourmet peanut butter cup. And the best part? You and I get to make them together, step by step, with plenty of room for little imperfections and a whole lot of joy.

Why These Macarons Are Special

There are chocolate macarons. There are peanut butter desserts. But when you marry the two? Magic. The shells carry that rich cocoa flavor without being bitter, and the peanut butter filling is smooth, buttery, and instantly comforting. Every bite feels like a tiny celebration—fancy enough for parties, easy enough for a casual weekend bake.

Why You’ll Love This Recipe

Deep chocolate flavor without overpowering sweetness
A peanut butter filling that tastes like frosting and candy had a baby
Beginner-friendly macaron method with clear guidance
Ingredients you probably already have in your pantry
Perfect balance of crisp edges, chewy centers, and creamy filling
Freezer-friendly so you can make them ahead and feel like a superhero later

Tools You’ll Need

(Explained like I’m walking around the kitchen with you)

Fine mesh sieve
Helps remove lumps from almond flour and cocoa powder, giving your shells that smooth, professional finish.
Kitchen scale
Macarons really like precision. A scale keeps everything consistent.
Mixing bowls
One for dry ingredients, one for the meringue—nothing fancy.
Electric mixer (hand or stand)
You’ll need this for getting those stiff, glossy meringue peaks.
Silicone spatula
Perfect for folding without deflating the batter.
Piping bags + round piping tip
These help you pipe even, cute little circles.
Baking sheets + parchment paper or silicone mats
Silicone mats work best, but parchment is totally fine.
Cooling rack
So your shells don’t sweat on the pan.

Ingredients

For the Chocolate Macaron Shells

1 cup (100g) almond flour
1 cup (120g) powdered sugar
2 tablespoons (12g) unsweetened cocoa powder
3 large egg whites (100g), room temperature
1/4 cup (50g) granulated sugar
Pinch of salt

For the Peanut Butter Filling

1/2 cup (120g) creamy peanut butter
4 tablespoons (56g) unsalted butter, softened
3/4 cup (90g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

(I’ve built in lots of reassurances because macaron anxiety is real.)

1. Prep your baking setup

Line two baking sheets with parchment or silicone mats. This keeps things tidy and gives the shells the best chance to bake evenly.

2. Sift the dry ingredients

Add almond flour, powdered sugar, and cocoa powder to a bowl, then sift. Yes, it feels extra. Yes, it matters. You want a smooth shell, not a lumpy one.

3. Whip the egg whites

Add egg whites and salt to a clean bowl. Start whipping on medium until they get foamy. Slowly add sugar and keep mixing until your meringue forms stiff, shiny peaks. Think “little mountain that doesn’t collapse.”

4. Fold the dry mixture into the meringue

Add half the dry mix and fold gently with a spatula. Add the rest and keep folding in slow, confident motions. The batter should flow like thick lava—slow and glossy, but not runny. If you lift the spatula, the ribbon should settle back in about 10 seconds.

5. Pipe the shells

Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto your pans. They don’t have to be perfect—trust me, once they bake, they all look pretty.

6. Tap and rest

Bang the trays on the counter a few times to release air bubbles. Let them rest 30–60 minutes until the tops feel dry. This “skin” is what gives you those cute macaron feet.

7. Bake

Bake at 300°F (150°C) for 14–16 minutes. The tops should look smooth and set, and the shells should lift slightly from the mat when gently nudged.

8. Make the filling

Beat peanut butter and butter until creamy. Add powdered sugar, vanilla, and salt. Mix until light and fluffy. If it feels too loose, chill for 10 minutes.

9. Fill and assemble

Once shells are cool, pipe a swirl of peanut butter filling onto half of them. Sandwich gently with the other half. Don’t press too hard—this isn’t a burger.

10. Mature the macarons

This part is optional but worth it. Let the assembled macarons rest in the fridge for 12–24 hours. The flavor deepens and the texture becomes dreamy.

Serving Ideas

Enjoy them chilled for extra chewiness
Pair with coffee, hot chocolate, or a cold glass of milk
Scatter some mini chocolate chips around the plate for fun

Variations & Customizations

Add a chocolate drizzle on top of the shells
Mix a little honey into the peanut butter filling for warmth
Add crushed peanuts inside for crunch
Swap peanut butter with almond or cashew butter

Storage & Make-Ahead

Store in an airtight container in the fridge for up to 5 days
Freeze fully assembled macarons for up to 2 months
Thaw in the fridge—not the counter—to preserve texture

Pro Tips (My “friend-to-friend” secrets)

Use aged egg whites if you can—they whip more predictably
Wipe your mixing bowl with a little vinegar to remove grease
Don’t skip resting; it literally creates the macaron feet
If your shells crack, the batter was overmixed or the oven was too hot
If your shells are hollow, underbaking is usually the culprit

Mistakes to Avoid

Folding too fast—slow and steady wins this game
Baking on the top rack—macarons prefer the middle
Using natural peanut butter with oil separation—it won’t give a smooth filling

Recipe Info

Yield: About 20–24 macarons
Prep Time: 45 minutes
Cook Time: 15 minutes
Rest Time: 30–60 minutes
Total Time: About 1 hour 30 minutes
Nutrition (per macaron): Approx. 95 calories, 5g fat, 10g carbs, 3g protein

I’d genuinely love for you to try these Chocolate Peanut Butter Macarons because they’re one of those recipes that make you feel proud the moment you finish the last sandwich. If you give them a go, tell me how they turned out—or share a picture so I can cheer you on from here.