These delicate chocolate peppermint madeleines are soft, airy, and beautifully festive. Each one bakes up with that iconic shell shape, rich cocoa flavor, and a gentle hint of cool peppermint. Dipped in melted chocolate and topped with crushed candy canes, they're the kind of treat that looks elegant but comes together with simple ingredients you probably already have. I first tasted madeleines at a tiny French bakery in the city, and I was hooked by how something so light could feel so indulgent. Now I bake these every December, and they disappear faster than I can plate them.
If you love festive chocolate desserts, you'll also enjoy this Strawberry Cake Roll or these Copycat Magnolia Bakery Cupcakes. For something a little different, try the Snickers Caramel Tart.
Why You'll Love This Chocolate Peppermint Madeleines
These chocolate peppermint madeleines combine bakery-style elegance with the warmth of homemade holiday baking. The tender, sponge-like texture melts in your mouth, and the combination of chocolate and peppermint feels festive without being overwhelming. They're surprisingly easy to make, even if you've never baked madeleines before. The batter comes together quickly, and the baking time is short, which means you can have a batch ready in just over an hour from start to finish. Plus, they make beautiful gifts when wrapped in a clear bag or tucked into a festive tin. Kids love the candy cane topping, and adults appreciate the soft, delicate crumb.
Jump to:
- Why You'll Love This Chocolate Peppermint Madeleines
- Chocolate Peppermint Madeleines Ingredients
- How to Make Chocolate Peppermint Madeleines
- Substitutions and Variations
- Equipment For Chocolate Peppermint Madeleines
- Storage Tips
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Chocolate Peppermint Madeleines
Chocolate Peppermint Madeleines Ingredients
Here's a simple breakdown of what goes into these Chocolate Peppermint Madeleines.
See Recipe Card Below This Post For Ingredient Quantities
For the Madeleines:
- Unsalted butter : Adds richness and helps create that tender, melt-in-your-mouth texture. Make sure it's at room temperature for easier mixing.
- Large eggs : Provide structure and help the batter rise into those beautiful bumps. Room-temperature eggs whip up lighter and fluffier.
- Granulated sugar : Sweetens the madeleines and helps create a soft crumb.
- Pure vanilla extract : Adds warmth and depth to the chocolate flavor.
- Peppermint extract : Gives a gentle, refreshing hint of mint without overpowering the chocolate.
- All-purpose flour : Forms the base structure of the madeleines. Spoon and level for the most accurate measurement.
- Dutch-processed cocoa powder : Creates a smooth, rich chocolate flavor. Dutch-processed cocoa is less acidic and gives a deeper color.
- Baking powder : Helps the batter rise and develop those signature bumps.
- Salt : Balances the sweetness and enhances the chocolate and peppermint flavors.
- Espresso powder : Deepens the chocolate flavor without adding coffee taste. It's a small addition that makes a big difference.
For the Topping:
- Bittersweet or semi-sweet chocolate : Melts into a smooth coating for dipping or drizzling. Choose your favorite chocolate for the best flavor.
- Crushed candy canes: Adds a festive crunch and a pop of peppermint flavor on top.
How to Make Chocolate Peppermint Madeleines
Follow these steps to bake soft, festive Chocolate Peppermint Madeleines with a beautiful chocolate and candy cane topping.
Prep the pan: Preheat your oven to 375°F (190°C). Grease the madeleine pan generously with 2 tablespoon (28g) butter, making sure to coat every ridge and corner. Lightly dust with cocoa powder to prevent sticking and add a hint of chocolate flavor to the edges.
Melt butter: Melt ½ cup (113g) butter in a small saucepan or microwave-safe bowl. Let it cool slightly so it doesn't scramble the eggs when you add it to the batter.
Whip eggs and sugar: In a large mixing bowl, beat 2 eggs and ⅔ cup (133g) sugar on high speed with an electric mixer until the mixture is pale, thick, and fluffy, about 5 minutes. The batter should nearly double in volume and hold a ribbon when you lift the beaters.
Add flavors: Gently mix in 1 teaspoon vanilla extract and ½ teaspoon peppermint extract until just combined. Be careful not to deflate the batter.
Combine dry ingredients: In a separate bowl, sift together 100g flour, 28g cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon salt, and optional espresso powder. Sifting helps remove lumps and makes the batter smoother.
Fold batter: Use a spatula to gently fold the dry ingredients into the egg mixture, turning the bowl as you go. Fold just until no streaks of flour remain, being careful not to overmix.
Add butter: Slowly fold in the melted butter in two or three additions, stirring gently until the batter is smooth and glossy.
Fill pan: Spoon the batter into the prepared madeleine pan, filling each mold about ¾ full. You don't need to spread it smooth; the batter will level out as it bakes.
Bake: Bake for 10 to 12 minutes, or until the madeleines spring back lightly when touched and the edges look set. The centers may still look slightly soft, which is perfect.
Cool: Remove the pan from the oven and let the madeleines cool in the pan for 2 minutes. Then gently turn them out onto a wire rack to cool completely. If any stick, use a butter knife to loosen them.
Topping: Melt 4 oz (113g) chocolate in a small saucepan over low heat or in the microwave in 20-second intervals, stirring until smooth. Dip the tops of the cooled madeleines into the melted chocolate or drizzle it over them with a spoon. Immediately sprinkle crushed candy canes on top before the chocolate sets. Let the chocolate harden at room temperature or in the fridge for a few minutes.
Substitutions and Variations
Here are a few simple swaps and ideas to customize your Chocolate Peppermint Madeleines.
- Cocoa powder: If you only have natural cocoa powder, you can use it instead of Dutch-processed. The flavor will be slightly more tangy, but the madeleines will still turn out delicious.
- Peppermint extract: Adjust the amount based on your taste. If you love mint, you can go up to ¾ tsp. If you prefer a subtler hint, start with ¼ tsp.
- Chocolate topping: Swap bittersweet chocolate for milk chocolate or white chocolate for a sweeter finish. You can also skip the topping altogether if you prefer plain madeleines.
- Candy cane topping: Use crushed peppermint candies, mini chocolate chips, or a light dusting of powdered sugar instead.
- Espresso powder: Leave it out if you don't have it. The madeleines will still have plenty of chocolate flavor.
- Add-ins: Stir in a handful of mini chocolate chips or chopped dark chocolate into the batter before baking for extra richness.
Equipment For Chocolate Peppermint Madeleines
Here's what you'll use to make these festive Chocolate Peppermint Madeleines.
- Madeleine pan: The signature shell-shaped pan is essential for that classic look. If you don't have one, you can bake these in a mini muffin tin, though they won't have the traditional shape.
- Mixing bowls: One large bowl for the batter and one medium bowl for the dry ingredients.
- Whisk or electric mixer: An electric mixer makes it easier to whip the eggs and sugar to the right volume, but a whisk and some elbow grease work too.
- Spatula: For gently folding the batter and scraping down the sides of the bowl.
- Sifter: Helps keep the dry ingredients lump-free and makes the batter smoother.
- Cooling rack: Lets the madeleines cool evenly without getting soggy on the bottom.
- Small saucepan or microwave-safe bowl: For melting the butter and chocolate.
Storage Tips
These Chocolate Peppermint Madeleines are best enjoyed fresh, but they keep well if stored properly.
- Room temperature: Store in an airtight container at room temperature for up to 2 days. The chocolate topping may soften slightly in warmer kitchens.
- Refrigerator: Keep them in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
- Freezer: Freeze the plain madeleines (before topping) in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then add the chocolate and candy cane topping just before serving.
- Make-ahead tip: You can prepare the batter, cover it, and refrigerate for up to 2 hours before baking. This can actually help develop the signature bumps even more.
Serving Suggestions
Here are a few cozy, festive ways to serve these delicate Chocolate Peppermint Madeleines.
- With hot cocoa: Serve alongside a mug of creamy hot chocolate topped with whipped cream and a candy cane stirrer for the ultimate holiday pairing.
- On a dessert platter: Arrange them with other holiday cookies like Almond Flour Sugar Cookies or Apple Cranberry Crumble Pie for a beautiful dessert spread.
- As a gift: Package them in a clear cellophane bag tied with a ribbon or tuck them into a festive tin lined with parchment paper.
- With vanilla ice cream: Serve warm Chocolate Peppermint Madeleines with a scoop of vanilla or peppermint ice cream for an easy but elegant dessert.
Expert Tips
- Room-temperature eggs: Let your eggs sit out for 20 to 30 minutes before using them. They whip up lighter and help create that fluffy texture.
- Don't skip the greasing step: Chocolate Peppermint Madeleines are notorious for sticking. Grease every ridge and corner of the pan, and dust lightly with cocoa powder for extra insurance.
- Watch the baking time: Chocolate Peppermint Madeleines bake quickly, and overbaking can make them dry. Start checking at 10 minutes. They're done when the edges are set and the centers spring back lightly.
- Let the batter rest (optional): Chilling the batter for 30 minutes to an hour before baking can help develop those signature bumps on top. It's not required, but it helps.
- Use good-quality chocolate: Since the topping is so simple, the quality of the chocolate really shines through. Choose a brand you love eating on its own.
- Serve fresh: Chocolate Peppermint Madeleines are at their best within a few hours of baking, when they're still soft and tender. If you're making them ahead, warm them briefly in a low oven before serving.
FAQ
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use natural cocoa powder if that's what you have. The flavor will be slightly more acidic and tangy, but the madeleines will still turn out delicious. If you're sensitive to the difference, you can add a tiny pinch of baking soda to balance the acidity.
What are the best chocolate and peppermint madeleines recipes?
This Chocolate Peppermint Madeleines is a great starting point because it balances rich chocolate flavor with a gentle hint of peppermint. The topping of melted chocolate and crushed candy canes adds festive flair without overpowering the delicate sponge. If you want a stronger mint flavor, increase the peppermint extract slightly.
How do I make madeleines soft and fluffy?
The key is whipping the eggs and sugar until they're thick and pale, which takes about 5 minutes with an electric mixer. This creates the airy structure that makes madeleines so light. Also, fold the dry ingredients and butter in gently to avoid deflating the batter. Finally, don't overbake them; they should feel soft in the center when you take them out.
Can I make chocolate peppermint madeleines ahead of time?
Yes. You can bake the Chocolate Peppermint Madeleines a day or two ahead and store them in an airtight container at room temperature. Add the chocolate topping and crushed candy canes just before serving to keep everything looking fresh. You can also freeze the plain madeleines (before topping) for up to 2 months and decorate them after thawing.
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Pairing
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Chocolate Peppermint Madeleines
Ingredients
Method
- Melt ½ cup (113 g) butter in a small saucepan or microwave and let it cool slightly.
- In a mixing bowl, beat the eggs and sugar on high speed for 8-10 minutes until pale, thick, and ribbon-like.
- Add vanilla and peppermint extracts, mixing just until incorporated.
- Sift together flour, cocoa powder, baking powder, salt, and optional espresso powder, then fold gently into the egg mixture until just combined.
- Pour the melted butter into the batter and fold until fully incorporated and glossy.
- Cover the batter and refrigerate for 45 minutes to 1 hour to firm up.
- Preheat the oven to 375°F (190°C) and grease the madeleine pan with butter and flour.
- Spoon batter into each madeleine cavity, filling about three-quarters full.
- Bake for 10-12 minutes, until the edges are firm and the centers spring back when touched.
- Remove from the oven and cool in the pan for 2 minutes, then transfer to a wire rack.
- Optional: Melt chocolate and dip madeleines halfway, then sprinkle with crushed candy canes.
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