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 (plus another 2 Tbsp (28g) for the pan); 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)

There’s something utterly magical about the cozy combo of rich chocolate and refreshing peppermint in a delicate, shell-shaped treat. This Chocolate Peppermint Madeleines Recipe brings together buttery softness, a hint of minty zing, and a crisp chocolate coating that’s seriously irresistible—it’s like a festive hug for your taste buds.

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

I’ve made these chocolate peppermint madeleines a dozen times, and every batch turns out like little crunchy-edged, tender-centered clouds dusted with candy cane sparkles. It’s a seasonal showstopper that’s elegant enough for holiday guests yet simple enough to whip up on a whim.

Perfect Flavor Balance: The blend of Dutch-processed cocoa and peppermint extract creates a chocolatey depth with a refreshing cool finish.
Light and Airy Texture: The batter is gently folded and chilled, resulting in those iconic puffy madeleines with a tender crumb.
Simple Yet Impressive: Few ingredients come together with minimal fuss, but the presentation feels upscale.
Customizable Toppings: Dipped in bittersweet chocolate and sprinkled with crushed candy canes, but you can easily swap or skip for your own flair.

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

This recipe pairs classic baking staples with thoughtful additions for that perfect chocolate peppermint vibe. Each ingredient plays a role in balancing texture, flavor, and that delicate madeleine shape.

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: Melted for richness and brushed in the pan to ensure a golden crisp shell.
Eggs: Whisked vigorously with sugar to build volume, creating a light, airy base.
Granulated sugar: Sweetens while helping create structure when beaten with eggs.
Vanilla extract: Adds warm depth that complements the peppermint without overpowering.
Peppermint extract: The star of the show—use good quality for a natural cooling effect.
All-purpose flour: Provides just the right structure; spoon and level for accuracy.
Dutch-processed cocoa powder: Smooth, mellow chocolate taste with no bitterness—a must for these madeleines.
Baking powder: Gives a gentle lift to keep the texture tender but not dense.
Salt: Enhances all the sweet and chocolate flavors.
Espresso powder (optional): An unexpected boost that deepens the chocolate flavor—like a secret weapon.
Bittersweet or semi-sweet chocolate: For dipping, creating that satisfying crunchy shell center contrast.
Crushed candy canes: Adds festive crunch and that peppermint crunch you’ll love.

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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 stick close to this recipe, but I know everyone’s tastes and kitchen setups are different. Feel free to tweak the peppermint level or experiment with different toppings—because that’s half the fun.

Variation: I once swapped peppermint extract for almond, which gave a lovely nutty twist that my friends adored. You can also skip the peppermint entirely and just serve with melted chocolate and sprinkles.
Dairy-Free Option: Try a plant-based butter substitute and dairy-free chocolate to make these vegan-friendly.
Seasonal Touch: Add a pinch of cinnamon or cardamom for warmth if you want to take the flavors in a cozy new direction.

Step-by-Step: How I Make Chocolate Peppermint Madeleines Recipe

Step 1: Melt Butter and Whisk Eggs to a Fluffy Dream

Start by melting ½ cup of butter and letting it cool just a bit. Meanwhile, whisk 2 large eggs with ⅔ cup sugar on high speed for about 8-10 minutes—you want that mixture thick, pale, and ribboning when you lift your whisk. This step is key for light madeleines, so don’t rush it!

Step 2: Fold in Dry Ingredients Gently

Sift together flour, cocoa powder, baking powder, salt, and optional espresso powder right into your egg mixture. Using a silicone spatula, fold carefully until you barely see any flour left—overmixing will deflate the batter, and we want it airy and soft.

Step 3: Add Butter and Chill the Batter

Pour in the melted butter and fold slowly until fully combined, resulting in a glossy, thick batter. Cover and pop it into the fridge for at least 45 minutes so the butter firms up just right—this chilling step helps create those prized raised “humps” on the madeleines.

Step 4: Prep the Madeleine Pan and Bake

Preheat your oven to 425°F. Melt the remaining 2 tablespoons of butter and brush it generously in your madeleine pan. Plop about 1 tablespoon of batter into each shell—you don’t need to spread it; the batter will naturally level out. Bake at 425°F for 3 minutes, then reduce to 350°F and bake 6-7 more minutes until the tops spring back when gently pressed.

Step 5: Cool, Dip in Chocolate, and Sprinkle Peppermint

Let the madeleines cool in the pan for 5 minutes before turning them out onto a rack to cool completely. Melt your bittersweet chocolate in short microwave bursts or a double boiler until silky smooth, then dip each madeleine top into the chocolate. Immediately sprinkle crushed candy canes—this gives a festive crunch and looks amazing.

Top Tip

Over the years, I’ve learned a few tricks to getting that perfect texture and shape for my chocolate peppermint madeleines. Trust me, they make all the difference!

Beat Eggs Thoroughly: Don’t skimp on beating the eggs with sugar until thick and pale—it’s the foundation for that airy texture.
Chill Batter Just Right: Keep the batter chilled but don’t overdo it; too cold and the butter sets too hard, making heavy madeleines.
Don’t Overmix Dry Ingredients: Folding gently preserves air bubbles that give a delicate crumb.
Use a Proper Madeleine Pan: It’s crucial for the shape and traditional shell texture—worth the investment if you love baking.

How to Serve Chocolate Peppermint Madeleines Recipe

Chocolate Peppermint Madeleines - Serving Suggestion

Garnishes

I’m a fan of the classic bittersweet chocolate dip topped with crushed candy canes—it adds that festive sparkle and a fun crunch that pairs so well with the soft madeleine. Sometimes I swap candy canes for crushed peppermint bark for an extra chocolatey twist.

Side Dishes

This treat pairs wonderfully with a frothy peppermint mocha or a steaming cup of hot chocolate—perfect for a cozy afternoon. I also like serving these alongside a fresh fruit salad for balance during holiday gatherings.

Creative Ways to Present

For a party, I arrange them on a tiered serving tray with sprigs of fresh mint or holly for that wintery vibe. Wrapping a few in cellophane tied with a festive ribbon makes an easy and beautiful homemade gift, too.

Make Ahead and Storage

Storing Leftovers

Madeleines are best fresh, but if you do have leftovers, store them in an airtight container at room temperature for up to 24 hours. They’ll stay tender but can lose their slight crispness after a day.

Freezing

I usually avoid freezing these dipped madeleines because the texture changes. If you need to freeze, freeze undipped madeleines in a single layer wrapped tightly for up to a month—then thaw and decorate just before serving.

Reheating

To freshen them up, I warm leftovers gently in a low oven (about 300°F) for 3–4 minutes. This revives their tender crumb without melting the chocolate too much.

Frequently Asked Questions:

Can I make these without a madeleine pan?

The madeleine pan is essential for achieving the signature shape and texture of these cookies. Without it, you won’t get the iconic shell pattern or the light, airy texture that distinguishes madeleines. I recommend picking up a pan — they’re worth it for this recipe!

What’s the benefit of Dutch-processed cocoa powder?

Dutch-processed cocoa is smoother and less acidic than natural cocoa. It gives these madeleines a deep, rich chocolate flavor that's mellow rather than sharp. Using the right cocoa powder really takes your chocolate peppermint madeleines to the next level.

Can I omit the peppermint extract?

Absolutely! If peppermint isn’t your thing, you can skip it without affecting the texture. Consider adding almond or vanilla extract instead for a different but still delicious flavor profile. You can also decorate with just chocolate or pretty sprinkles instead of candy canes.

How do I know when the madeleines are done baking?

The best test is the spring-back method: gently press the top of a madeleine when you near the end of baking. If it springs back to its shape without leaving a dent, they're ready. If your finger leaves an impression, pop them back for another minute and check again. This helps avoid overbaking and keeps the centers tender.

Final Thoughts

Honestly, this Chocolate Peppermint Madeleines Recipe is one I keep coming back to every winter—it’s like a little bundle of joy you can hold in your hand. The combination of festive flavors and that delicate texture always gets compliments, and I love how approachable the process is. I promise, once you make this recipe, it’ll be a staple for any cozy occasion you want to brighten. Trust me, you’ll be sharing these with friends and family all season long.