A simple recipe for chocolate covered peanut butter cheesecake macaron filling. The filling is light and fluffy and the shells are dipped in chocolate. This recipe can be used with any classic macaron shells. —Michelle Adams
unsalted butter (softened)
creamy peanut butter
1 1/2 teaspoons
pure vanilla extract
semi sweet chocolate chips
milk chocolate chips
In This Recipe
Using the paddle attachment in a stand mixer, add the butter and cream cheese and whip together.
Once combined, add peanut butter and beat until smooth.
Add powdered sugar, vanilla, and a pinch of salt. Whip until fluffy.
Pipe the filling into macaron shells and refrigerate until the filling is set.
Melt the semi sweet and milk chocolate chips together then add the vegetable oil. Stir until smooth.
Dip the tops of the filled macarons into the chocolate. Refrigerate until the chocolate is hard.