Go Back
–+ servings
Chocolate Peppermint Madeleines dipped in dark chocolate and sprinkled with crushed peppermint candy, arranged on a wooden plate, festive holiday dessert

Chocolate Peppermint Madeleines

No ratings yet
Light, chocolatey madeleines with a refreshing peppermint touch, perfect for festive indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 20
Course: Dessert, Snack
Cuisine: French, Holiday
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup 113 g unsalted butter (plus 2 tablespoon (28 g) for greasing pan)
  • 2 large eggs room temperature for better volume
  • ⅔ cup 133 g granulated sugar (for sweet ribbon-like batter)
  • 1 teaspoon pure vanilla extract enhances flavor
  • ½ teaspoon peppermint extract adds festive aroma
  • ¾ cup + 1 Tbsp 100 g all-purpose flour (spooned & leveled)
  • ⅓ cup 28 g Dutch-processed cocoa powder (for deep chocolate taste)
  • ½ teaspoon baking powder helps rise
  • ⅛ teaspoon salt balances sweetness
  • Optional: ½ teaspoon espresso powder intensifies chocolate flavor
  • 4 ounces 113 g bittersweet or semi-sweet chocolate finely chopped (for dipping)
  • ¼ cup 40 g crushed candy canes (about 2–3 large) (for topping)

Method
 

  1. Melt ½ cup (113 g) butter in a small saucepan or microwave and let it cool slightly.
  2. In a mixing bowl, beat the eggs and sugar on high speed for 8–10 minutes until pale, thick, and ribbon-like.
  3. Add vanilla and peppermint extracts, mixing just until incorporated.
  4. Sift together flour, cocoa powder, baking powder, salt, and optional espresso powder, then fold gently into the egg mixture until just combined.
  5. Pour the melted butter into the batter and fold until fully incorporated and glossy.
  6. Cover the batter and refrigerate for 45 minutes to 1 hour to firm up.
  7. Preheat the oven to 375°F (190°C) and grease the madeleine pan with butter and flour.
  8. Spoon batter into each madeleine cavity, filling about three-quarters full.
  9. Bake for 10–12 minutes, until the edges are firm and the centers spring back when touched.
  10. Remove from the oven and cool in the pan for 2 minutes, then transfer to a wire rack.
  11. Optional: Melt chocolate and dip madeleines halfway, then sprinkle with crushed candy canes.

Nutrition

Serving: 25gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 35mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 80IUCalcium: 10mgIron: 1mg

Notes

These chocolate peppermint madeleines are perfect straight from the oven or dipped in chocolate for a festive touch. Soft, airy, and lightly spiced, they make every holiday moment feel extra special.

Tried this recipe?

Let us know how it was!