Name: Chocolate Peppermint Madeleines Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter; 2 large eggs, at room temperature; 2/3 cup (133g) granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract; 3/4 cup + 1 Tbsp (100g) all-purpose flour (spooned & leveled); 1/3 cup (28g) Dutch-processed cocoa powder; 1/2 teaspoon baking powder; 1/8 teaspoon salt; optional: 1/2 teaspoon espresso powder; 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped; 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes); Additional 2 Tbsp (28g) unsalted butter for greasing the pan

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!

A wooden platter holds about fifteen dark brown madeleine cakes arranged close together, each cake having a shell-like ridged texture. The top half of every cake is dipped in a smooth, shiny dark chocolate coating that covers the rounded top edges. On top of the chocolate layer, small pieces of crushed peppermint candy in white and red colors are scattered. One madeleine near the top right has a bite taken from it, revealing the soft, moist cake inside. The platter is set on a white marbled surface with a few cake crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Madeleines Recipe
Top Tip
How to Serve Chocolate Peppermint Madeleines Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Madeleines Recipe

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.

The image shows several dark brown madeleine cookies with a ridged texture, some are dipped halfway in shiny dark chocolate and sprinkled with small white and red crushed peppermint pieces. The cookies are laid on a white marbled surface. At the top left is a bowl filled with white and red crushed peppermint pieces, and at the bottom center is a clear glass bowl with glossy dark chocolate. The scene is neat and emphasizes the contrast between dark chocolate, dark cookies, and white peppermint bits. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of two large eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of Dutch-processed cocoa powder, a small white ceramic bowl of fine semisweet chocolate chunks, and a small white ceramic bowl of crushed red and white candy canes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Chocolate Peppermint Madeleines - Serving Suggestion

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:

Can I make this Chocolate Peppermint Madeleines Recipe without a madeleine pan?

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.

What’s the purpose of chilling the batter?

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.

Can I skip the peppermint extract?

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.

How do I know when the madeleines are done baking?

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!