Chocolate peppermint madeleines are the perfect blend of sophistication and seasonal flavor. Their soft, cake-like texture is enhanced by deep cocoa and refreshing peppermint, making them a delightful treat for winter celebrations. They’re easy to make with a madeleine pan, and their beautiful shape makes them look bakery-quality with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Eggs
Granulated sugar
Unsalted butter (melted and cooled)
Peppermint extract
Vanilla extract
Powdered sugar (for dusting, optional)
Chocolate chips or melting chocolate (for dipping or drizzling, optional)
Crushed peppermint candies (optional, for garnish)
Directions
Preheat oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust with flour.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat eggs and sugar until pale and thick, about 3–4 minutes.
Gently fold in the dry ingredients until just combined.
Stir in melted butter, peppermint extract, and vanilla extract until smooth.
Cover the batter and chill for 30–60 minutes to help develop the signature hump.
Spoon batter into the prepared madeleine pan, filling each mold about ¾ full.
Bake for 9–11 minutes, or until the tops spring back lightly to the touch.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with powdered sugar or dip/drizzle with melted chocolate and sprinkle with crushed peppermint candies.
Servings and timing
This recipe makes about 18–20 madeleines. Prep time is around 20 minutes (plus chilling), and baking time is 9–11 minutes per batch.
Variations
Use white chocolate for dipping instead of dark chocolate.
Add mini chocolate chips to the batter for more texture.
Replace peppermint extract with orange or almond extract for a different flavor twist.
Dust with cocoa powder or mix it with powdered sugar for a subtle chocolate finish.
Add crushed peppermint directly into the batter for extra crunch.
Storage/Reheating
Store chocolate peppermint madeleines in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but can also be refrigerated for up to 5 days. To revive their texture, microwave for 10–15 seconds or warm briefly in a 300°F (150°C) oven. Madeleines can also be frozen (unfrosted) for up to 1 month—thaw at room temperature before serving.
FAQs
Can I make these without a madeleine pan?
You can try using a mini muffin tin, but the texture and shape will be slightly different.
Can I skip the peppermint extract?
Yes, you can leave it out or replace it with another extract like vanilla or almond.
Why do I need to chill the batter?
Chilling helps create the classic madeleine hump and improves texture.
Can I use Dutch-process cocoa?
Yes, but it may change the flavor and color slightly. Natural cocoa is also a great choice.
How do I get the madeleines out of the pan cleanly?
Grease and flour the pan well, and let the cakes cool slightly before removing them.
Can I make the batter ahead of time?
Yes, you can chill the batter for up to 24 hours before baking.
How do I keep them from drying out?
Store them in an airtight container and avoid overbaking for the best texture.
Are these good for gifting?
Absolutely. They look beautiful when packaged in a box or tin and stay fresh for a few days.
Can I add chocolate chips to the batter?
Yes, mini chocolate chips work best for even distribution.
Do they need frosting?
Not at all. They’re delicious plain, but dipping or drizzling with chocolate adds extra flair.
Conclusion
Chocolate peppermint madeleines are a festive and flavorful twist on a classic French treat. With their rich chocolate base and refreshing peppermint notes, they’re perfect for winter gatherings, gifting, or simply indulging in a cozy moment with coffee or tea. Their beautiful shape, simple ingredients, and elegant presentation make them a holiday favorite worth baking again and again.
Chocolate peppermint madeleines are elegant, shell-shaped sponge cakes with rich cocoa flavor and a hint of refreshing peppermint. Perfect for holiday gatherings, these festive treats can be dusted with powdered sugar or drizzled with chocolate and crushed peppermint candy for extra flair.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:1 hour 10 minutes (including chilling)
Yield:18–20 madeleines
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 tsp peppermint extract
1/2 tsp vanilla extract
Powdered sugar (optional, for dusting)
1/2 cup chocolate chips or melting chocolate (optional, for dipping or drizzling)
2 tbsp crushed peppermint candies (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust with flour.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar until pale and thick, about 3–4 minutes.
Gently fold in the dry ingredients until just combined.
Stir in melted butter, peppermint extract, and vanilla extract until smooth.
Cover and chill the batter for 30–60 minutes.
Spoon batter into the prepared pan, filling each mold about 3/4 full.
Bake for 9–11 minutes, until the tops spring back when lightly touched.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with melted chocolate and sprinkle with crushed peppermint.
Notes
Chilling the batter helps create the classic madeleine hump.Grease and flour the pan well to prevent sticking.Use mini chocolate chips in the batter for added texture.For gifting, package in tins or boxes lined with parchment paper.
