These madeleines bring together the beloved combination of chocolate and peppermint in a soft, elegant form. The tender sponge texture is light yet flavorful, and the peppermint adds a refreshing contrast to the richness of the chocolate. Dipping them in chocolate and topping with crushed candy canes not only adds taste but also makes them visually stunning. Whether you’re an experienced baker or new to madeleines, this recipe is straightforward and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Granulated sugar
Vanilla extract
Peppermint extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Semi-sweet or dark chocolate (for dipping)
Crushed peppermint candies or candy canes
Directions
Preheat your oven to 375°F (190°C) and grease a madeleine pan with butter or nonstick spray.
In a large bowl, beat the eggs and sugar until pale, thick, and fluffy—about 5 minutes.
Add the vanilla and peppermint extracts and mix until combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined.
Fold in the melted and slightly cooled butter until the batter is smooth.
Spoon or pipe the batter into the prepared madeleine pan, filling each mold about ¾ full.
Bake for 9–11 minutes, or until the tops spring back when touched.
Let the madeleines cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely.
Once cooled, dip each madeleine in melted chocolate and sprinkle with crushed peppermint candies. Let set before serving.
Servings and timing
This recipe yields about 18–24 madeleines. Prep time: 20 minutes Cook time: 10 minutes per batch Cooling and decorating: 20 minutes Total time: Approximately 50–60 minutes
Variations
White chocolate dip: Use melted white chocolate for dipping for a sweeter twist.
Double peppermint: Add crushed peppermint directly into the batter for a more intense flavor.
Gluten-free: Substitute the all-purpose flour with a gluten-free baking blend.
No chocolate dip: Simply dust with powdered sugar and crushed peppermint for a lighter option.
Add mini chocolate chips: Fold in mini chocolate chips to the batter for extra bursts of chocolate.
Storage/Reheating
Store madeleines in an airtight container at room temperature for up to 3 days. To keep them soft longer, store in the refrigerator for up to 5 days and let come to room temperature before serving. To freeze, place cooled and undecorated madeleines in a freezer-safe bag and store for up to 2 months. Thaw at room temperature before dipping in chocolate and decorating. Avoid microwaving as it can make them rubbery; instead, enjoy them at room temperature or slightly warmed in a low oven for a few minutes.
FAQs
What makes madeleines different from regular cookies?
Madeleines are technically small sponge cakes, not cookies. They have a delicate, airy texture and are baked in shell-shaped molds.
Can I make these without a madeleine pan?
While the traditional shape requires a madeleine pan, you can use mini muffin pans, but the texture and look will be slightly different.
Why do my madeleines not have the signature hump?
The signature hump comes from shocking the batter with high oven heat. Make sure your batter is well chilled before baking.
Can I prepare the batter in advance?
Yes, chilling the batter for at least 30 minutes or even overnight helps develop flavor and improves texture.
What type of chocolate is best for dipping?
Semi-sweet or dark chocolate works best to balance the peppermint flavor, but you can also use white chocolate for a sweeter taste.
Can I skip the peppermint?
Absolutely. You can omit the peppermint extract and crushed candies for classic chocolate madeleines.
How do I crush candy canes for topping?
Place them in a zip-top bag and crush with a rolling pin or the bottom of a pan until they reach the desired texture.
Do I need to temper the chocolate?
Tempering is optional. If you want a shiny, crisp chocolate coating, temper the chocolate; otherwise, just melt it and let it set at room temperature.
How can I avoid the madeleines from sticking?
Grease the pan thoroughly with butter or nonstick spray and dust lightly with cocoa powder or flour before adding batter.
Are these madeleines good for gifting?
Yes, they’re beautiful, festive, and travel well when stored in decorative tins or boxes lined with parchment.
Conclusion
Chocolate Peppermint Madeleines bring a touch of holiday charm to a classic French treat. With their rich chocolate flavor, refreshing peppermint twist, and elegant chocolate coating, they’re perfect for sharing and celebrating. Easy enough for weeknight baking yet special enough for holiday gatherings, these madeleines are sure to impress anyone who tries them
Chocolate Peppermint Madeleines are a festive twist on classic French sponge cakes, combining rich chocolate flavor with refreshing peppermint. Dipped in melted chocolate and topped with crushed candy canes, they’re an elegant and delicious holiday treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:50–60 minutes
Yield:18–24 madeleines
Category:Dessert
Method:Baking
Cuisine:French-American
Diet:Vegetarian
Ingredients
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
6 oz semi-sweet or dark chocolate, melted (for dipping)
1/3 cup crushed peppermint candies or candy canes
Instructions
Preheat oven to 375°F (190°C) and grease a madeleine pan with butter or nonstick spray.
In a large bowl, beat eggs and sugar for about 5 minutes until pale, thick, and fluffy.
Add vanilla and peppermint extracts and mix until combined.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the egg mixture until just combined.
Fold in melted butter until batter is smooth and fully incorporated.
Spoon or pipe batter into prepared madeleine pan, filling each mold about ¾ full.
Bake for 9–11 minutes, until tops spring back when touched.
Cool in pan for a few minutes, then transfer madeleines to a wire rack to cool completely.
Once cooled, dip each madeleine in melted chocolate and sprinkle with crushed peppermint candies. Let set before serving.
Notes
Chilling the batter before baking helps create the signature madeleine hump.Use white chocolate for a sweeter, more decorative variation.Store undecorated madeleines in the freezer and dip in chocolate when ready to serve.Dust pan with cocoa powder after greasing to help prevent sticking.Crush candy canes by sealing them in a zip-top bag and hitting with a rolling pin.
