Description
Delight in these festive Chocolate Peppermint Madeleines — tender, shell-shaped French cookies infused with cocoa and peppermint extract, topped with melted bittersweet chocolate and crushed candy canes. Perfect for holiday celebrations or any sweet craving, they combine rich chocolate flavor with a refreshing peppermint kick.
Ingredients
Scale
Batter
- 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
Topping
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Melt Butter: Melt 1/2 cup (8 Tbsp; 113g) unsalted butter in a large bowl and set it aside to cool slightly while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for 8–10 minutes until thick, pale, and ribbon-forming. Then beat in vanilla and peppermint extracts until combined.
- Sift Dry Ingredients: Sift together the flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold with a silicone spatula until just combined.
- Add Butter: Pour the melted butter into the batter and fold carefully until fully incorporated and the batter is glossy.
- Chill Batter: Cover the batter and refrigerate it for at least 45 minutes and up to 2 hours to rest. Avoid longer chilling to prevent dense madeleines.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and brush it lightly on the wells of the madeleine pan.
- Fill Pan: Without stirring the batter, spoon 1 tablespoon into the center of each scalloped pan well. Avoid spreading the batter to the edges.
- Bake Madeleines: Bake at 425°F for 3 minutes, then reduce heat to 350°F (177°C) and bake for 7 minutes more. Test doneness by gently pressing the top—if it springs back, they're done; if not, bake another minute.
- Cool Madeleines: Let the madeleines cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or measuring cup. Melt in 20-second microwave increments, stirring each time until smooth, or use a double boiler.
- Dip and Decorate: Dip tops of cooled madeleines into melted chocolate. Place on parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Let chocolate set at room temperature or refrigerate briefly.
- Serve: Enjoy madeleines fresh for best texture and flavor. Store leftovers covered at room temperature and consume within a day or two.
Notes
- Madeleines taste best the day or day after baking; freezing is not recommended due to texture changes.
- If freezing, do so undipped in a single layer for up to 1 month. Thaw at room temperature and decorate with chocolate and candy canes before serving.
- Use Dutch-processed cocoa powder for richer chocolate flavor.
- Espresso powder enhances cocoa flavor but can be omitted or increased for a peppermint mocha twist.
- For melting chocolate, Ghirardelli or Baker’s semi-sweet or bittersweet chocolate bars work best.
- A madeleine pan is essential for the signature shell shape and texture; consider purchasing one if you don't have it.
- You can omit peppermint extract or substitute with almond extract for a chocolate-almond variation.
- Chocolate can be decorated with sprinkles instead of candy canes for different festive looks.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
