There's something so magical about the combination of rich chocolate and cool peppermint — it’s a holiday classic that feels both indulgent and refreshing. This Chocolate Peppermint Madeleines Recipe makes petite, shell-shaped cookies that beautifully balance those flavors with a delicate, airy texture. Trust me, once you try these, they’ll become your go-to festive treat!
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Why You'll Love This Recipe
Whenever I make these chocolate peppermint madeleines, I feel like I’m creating a little moment of joy. Their delicate spongy crumb, crisp edges, and that fabulous chocolate-peppermint topping make them truly irresistible. Plus, they’re easier to make than you might think!
- Perfect balance: The peppermint isn’t overpowering, allowing the cocoa’s richness to shine through.
- Elegant shape: Madeleines have that iconic shell look that’s just charming for any occasion.
- Light and airy texture: Unlike dense cookies, these feel like an elegant little bite of heaven.
- Festive touch: The crushed candy cane topping adds crunch and cheerful color.
Ingredients & Why They Work
The magic in this Chocolate Peppermint Madeleines Recipe comes from a thoughtfully balanced ingredient list. Using both Dutch-processed cocoa and a hint of peppermint extract makes these treats special, while the texture depends on gentle folding and chilling the batter.
- Unsalted butter: Adds richness and tender crumb; melting it helps incorporate the cocoa powder evenly.
- Eggs: Provide structure and help with the airy texture when beaten well with sugar.
- Granulated sugar: Sweetens and stabilizes the eggs during whipping for volume.
- Vanilla extract: Supports the chocolate flavor without competing with peppermint.
- Peppermint extract: Gives that unmistakable holiday kick but use sparingly to avoid overpowering.
- All-purpose flour: The backbone of the batter; spoon and level to avoid dense cookies.
- Dutch-processed cocoa powder: Velvety chocolate flavor and color that blends smoothly into the batter.
- Baking powder: Gives a gentle lift for that perfect cake-like texture.
- Salt: Balances sweetness and enhances chocolate flavor.
- Espresso powder (optional): Deepens the chocolate notes if you want a mocha twist.
- Bittersweet or semi-sweet chocolate: For coating, pick a quality bar for glossy, smooth dipping.
- Crushed candy canes: Adds crunch and a fresh burst of peppermint on top.
Make It Your Way
I love to switch things up a bit depending on the season or mood. This recipe is pretty flexible—you can easily adjust the peppermint intensity or chocolate type to suit your taste buds, making it really your own.
- Less Peppermint: If you’re not a peppermint fan, simply omit the extract and sprinkle some colorful holiday sprinkles on the chocolate instead for a festive twist. I’ve made these for spring celebrations with almond extract replacing peppermint—just as delicious!
- Espresso Boost: Adding espresso powder really enhances the chocolate flavor and gives these madeleines a subtle mocha vibe. It’s my secret hack for an extra depth of flavor.
- Dairy-free Version: Swap the butter for a non-dairy alternative (like coconut oil) and use dairy-free chocolate for dipping. It won’t have exactly the same texture but still quite enjoyable!
Step-by-Step: How I Make Chocolate Peppermint Madeleines Recipe
Step 1: Melt the Butter and Prep Your Batter
Start by melting half the butter—this will keep your batter rich and silky. Let it cool slightly while you whip the eggs and sugar. I like to use a stand mixer or handheld with a whisk attachment because beating the eggs and sugar until thick and pale (about 8–10 minutes) really makes the texture light and airy. This part is crucial, so don’t rush it!
Step 2: Fold in the Dry Ingredients and Butter Gently
After sifting together flour, cocoa, baking powder, salt, and espresso powder (if using), fold them carefully into the egg mixture. The key here is gentle folding to keep that air we worked so hard to build. Then, pour in the melted butter and fold again until all is blended and glossy—this batter is already starting to look fabulous.
Step 3: Chill and Bake with Care
Cover your batter and pop it in the fridge for at least 45 minutes. It makes a huge difference—giving the madeleines that signature springy texture. Right before baking, brush your pan with the reserved melted butter so your cookies don’t stick. Spoon the batter carefully into the wells; don’t spread it out, just drop it in the center.
Bake at high heat for 3 minutes, then lower the temperature and bake for a few more. The two-step bake creates that crisp edge and tender center. Click your finger lightly on top; if it springs back, they’re perfect!
Step 4: Dip and Decorate
Once the madeleines are cool, melt your chocolate carefully in short bursts, stirring often. I find dipping them in melted chocolate in a 2-cup measuring cup is the easiest way to coat just the top. While the chocolate is still wet, sprinkle on crushed candy canes for that festive crunch and color pop. Let them set at room temperature or speed it up with a quick chill in the fridge.
Top Tip
From all my attempts, here's what really helped me get these madeleines right every time—even when baking for a crowd.
- Egg Beating Time: Don’t skimp on whipping the eggs and sugar. I set a timer every time to reach that thick, pale ribbon stage; it’s the foundation of light madeleines.
- Folding Technique: Use a silicone spatula and fold gently, scraping the sides without stirring vigorously—preventing the batter from deflating.
- Batter Resting: Chilling the batter is non-negotiable in my book. It helps the butter firm up and the flour hydrate, which leads to that classic bump on the back of each cookie.
- Temperature Trick: The high initial oven temperature for 3 minutes creates quick steam that lifts the madeleine’s hump, then lowering the temp finishes the bake evenly. Trust this two-step heat method.
How to Serve Chocolate Peppermint Madeleines Recipe
Garnishes
I usually keep it simple with just crushed candy canes on top for the crunch and classic peppermint flavor. Sometimes I dust a little powdered sugar over them for a snowy effect when serving around the holidays.
Side Dishes
These madeleines pair beautifully with a cup of hot cocoa, peppermint tea, or even a robust coffee. I’ve enjoyed them alongside a bowl of fresh berries to balance the richness, making for a delightful snack or dessert platter.
Creative Ways to Present
For gift-giving occasions, I’ve wrapped these madeleines in parchment and tied with a festive ribbon. Serving them arranged on a tiered dessert stand invites guests to grab a little festive joy. I also like adding a few whole candy canes around the plate for extra holiday cheer.
Make Ahead and Storage
Storing Leftovers
When I have leftovers (rare but it happens!), I store them in an airtight container at room temperature. They stay fresh and soft for about a day, but I always recommend enjoying madeleines fresh for the best texture.
Freezing
Freezing is a bit tricky since they lose moisture and become dense. If you must, freeze the plain madeleines (before dipping in chocolate) in a single layer, wrapped tightly, for up to a month. I thaw them fully before decorating. It’s not my favorite way, but it’s doable for preserving during busy seasons.
Reheating
Reheating these cookies is best done gently. I warm leftovers in a low oven (about 300°F/150°C) for 3-5 minutes. It refreshes the texture slightly without melting the chocolate topping too much.
Frequently Asked Questions:
A madeleine pan really is essential to achieve the characteristic shell shape and the texture of a true madeleine. Without it, the cookies won’t have the signature bump or scalloped edges. It’s worth investing in one if you plan to make this recipe regularly—you can usually find affordable options online.
Chilling the batter firms up the butter, allowing it to incorporate properly and preventing the cookies from spreading too much during baking. It also hydrates the flour, resulting in a tender crumb and helps develop the classic ‘hump’ on the back of the madeleines.
Definitely! You can leave out the peppermint extract if you prefer a pure chocolate flavor, or swap it with extracts like almond for a different twist. In that case, you might want to decorate with plain chocolate or festive sprinkles instead of crushed candy canes.
After the initial high-heat burst, reduce the oven temperature and bake for several more minutes until the madeleines spring back when gently pressed. If your finger leaves an indent, bake another minute and test again. They should be golden and firm but still tender inside.
Final Thoughts
This Chocolate Peppermint Madeleines Recipe has become a staple in my kitchen during the holidays. It’s that sweet spot between effort and wow-factor—delicate yet rich, classic yet a little festive fun. I hope you enjoy making and sharing them as much as I do. Happy baking!
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Chocolate Peppermint Madeleines Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in the festive flavors of Chocolate Peppermint Madeleines, tender French butter cakes infused with rich cocoa and refreshing peppermint extract. These delicate treats feature a crisp shell texture, topped with melted bittersweet chocolate and crushed candy canes for a perfect holiday indulgence.
Ingredients
Batter
- ½ cup (8 Tbsp; 113g) unsalted butter
- 2 large eggs, at room temperature
- ⅔ cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup + 1 tablespoon (100g) all-purpose flour (spooned & leveled)
- ⅓ cup (28g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- optional: ½ teaspoon espresso powder
Topping
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- ¼ cup (40g) crushed candy canes (about 2–3 large candy canes)
- Additional 2 tablespoon (28g) unsalted butter for greasing the pan
Instructions
- Melt Butter: Melt ½ cup (8 Tbsp; 113g) unsalted butter in a large bowl and set aside to slightly cool while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when the beaters are lifted. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and optional espresso powder into the egg mixture. Gently fold with a silicone spatula until just combined.
- Incorporate Butter: Pour melted butter into the batter and fold carefully until fully incorporated and the batter appears glossy.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes up to 2 hours to help develop texture. Avoid chilling longer to prevent dense madeleines.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 tablespoon (28g) butter and lightly brush the wells of the madeleine pan.
- Portion Batter: Without stirring the batter, spoon 1 tablespoon into the center of each madeleine pan well. Do not spread batter; it will bake evenly from the center.
- Bake: Bake at 425°F for 3 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 7 minutes. Test doneness by pressing the top; it should spring back.
- Cool: Let madeleines cool in the pan for 5 minutes, then invert onto a cooling rack and cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or liquid measuring cup. Microwave in 20-second intervals, stirring until smooth, or melt using a double boiler.
- Dip and Decorate: Dip the tops of cooled madeleines into melted chocolate and set on a parchment-lined baking sheet. Sprinkle crushed candy canes over the chocolate while still wet.
- Set Chocolate: Allow chocolate to set at room temperature or refrigerate briefly to speed setting.
- Serve Fresh: Enjoy madeleines the day or day after baking for optimal texture and flavor. Avoid freezing after chocolate decoration.
Notes
- Freezing: Freeze undipped madeleines in a single layer up to 1 month. Thaw at room temperature before decorating; texture may be denser after freezing.
- Use Dutch-processed cocoa powder for richer flavor; natural cocoa can be substituted but will alter taste.
- Espresso powder is optional but enhances cocoa flavor and complements peppermint taste.
- For best results, use a madeleine pan to achieve signature shape and texture.
- If peppermint extract is not desired, omit or replace with ½ teaspoon almond extract for a different twist.
- Use good-quality baking chocolate such as Ghirardelli or Baker’s for melting; semi-sweet or bittersweet both work well.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg
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