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; 1/2 teaspoon espresso powder (optional); 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 magical about the warm, cozy scent of peppermint mingling with rich chocolate – it’s like a holiday hug in cookie form. That’s why I’m excited to share this Chocolate Peppermint Madeleines Recipe with you; these little cakes are delicate, buttery, and perfectly festive.

The image shows a wooden tray filled with small, dark brown madeleine cakes, each with one end dipped in shiny dark chocolate. On top of the chocolate, there are small pieces of crushed white and red candy sprinkled evenly. One madeleine at the top right has a bite taken out of it, revealing a soft, moist inside. The tray sits on a white marbled surface with some 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 first made these Chocolate Peppermint Madeleines a few winters ago, and I was hooked right away. The balance between deep cocoa, bright peppermint, and the buttery, spongy texture of a madeleine is truly something special – moreish yet elegant enough for guests. Plus, they’re surprisingly simple to prepare with a little patience.

Perfect Holiday Flavor: Peppermint and cocoa come together to deliver that classic, festive chocolate-mint combo everyone adores.
Light & Buttery Texture: Madeleines aren’t dense cookies; they’re airy and tender with a crisp little shell that’s a joy to bite into.
Easy Yet Impressive: Though they look fancy, the recipe is straightforward and beginner-friendly with clear steps.
Customizable Toppings: Crushed candy canes add sparkle and crunch, but you can tweak toppings to suit your style or occasion.

Several oval-shaped chocolate madeleines rest on a white marbled surface. Each madeleine has ridges running lengthwise and a firm, dark brown texture. Some madeleines are dipped halfway in glossy dark chocolate, covering one flat side, with small white and red crushed peppermint pieces sprinkled on top. Near the treats, there is a white bowl filled with crushed peppermint and a glass container holding smooth, rich chocolate sauce. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Peppermint Madeleines Recipe plays an important role to get that delicate, festive treat just right. I always recommend using the best quality you can find—especially for the cocoa and peppermint extract—to really let those flavors shine.

Flat lay of a half cup of unsalted butter in a simple white ceramic bowl, two whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl holding pure vanilla extract, a small white bowl with peppermint extract, a small white bowl filled with all-purpose flour, a small white bowl with Dutch-processed cocoa powder, a small white bowl containing baking powder, a small white bowl of fine salt, a small white bowl with espresso powder, a small white bowl of finely chopped bittersweet chocolate, and a small white bowl of crushed candy canes, all arranged with perfect symmetry and balanced proportions, 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: Provides richness and helps create the tender crumb and that signature madeleine crisp edge when browned properly.
Large Eggs: Whipped eggs give you that lift and sponginess making the madeleines airy rather than dense.
Granulated Sugar: Sweetens and contributes to the structure when beaten with eggs.
Vanilla Extract: Adds warmth and balances the boldness of chocolate and peppermint.
Peppermint Extract: Delivers that unmistakable holiday mint flavor with just a hint of freshness.
All-purpose Flour: The backbone that provides structure; make sure to spoon and level for accuracy.
Dutch-processed Cocoa Powder: Gives a smooth, rich chocolate taste without acidity, perfect for baked goodies like these.
Baking Powder: Helps the madeleines rise and develop their airy texture.
Salt: Enhances all the flavors and mellows the sweetness.
Espresso Powder (Optional): Deepens the chocolate flavor, creating a subtle mocha undertone that's delicious but not overpowering.
Bittersweet or Semi-sweet Chocolate: For dipping that adds a luscious, glossy finish and pairs beautifully with the peppermint.
Crushed Candy Canes: Brings texture, color, and festive cheer to the final presentation and bite.

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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 making these madeleines as is, but I also encourage you to make it your own. The peppermint is festive, but you can totally swap or omit it to suit your taste—or the season. Personal touches make the recipe feel even more special.

Variation: I once swapped peppermint extract for almond extract and dipped the madeleines in white chocolate instead of dark—it was a surprising twist that my family adored.
Dietary Modifications: For gluten-free, try a blend of gluten-free all-purpose flour and be sure to check your baking powder is GF.
Seasonal Twist: Around the holidays, I love adding a pinch of cinnamon or swirling in some crushed gingerbread cookies on top.
Difficulty Levels: If you don’t have a madeleine pan yet, consider this recipe the perfect excuse to get one! They transform the cookie's look and texture.

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

Step 1: Melting Butter & Preparing the Batter Base

Start by melting ½ cup of the butter and letting it cool slightly. Meanwhile, use a mixer to whisk the eggs and sugar until pale, thick, and ribbon-like when you lift the beaters—this takes about 8 to 10 minutes on high. This step is key for the light texture, so be patient and don’t rush it. Stir in the vanilla and peppermint extracts just until blended.

Step 2: Incorporating Dry Ingredients & Butter

Sift together the flour, cocoa powder, baking powder, salt, and espresso powder (if using) right into the egg mixture. Fold gently with a spatula until just combined – you want to keep as much air as possible. Then, pour in the melted butter and fold patiently until the batter looks glossy and evenly mixed.

Step 3: Chill the Batter

Cover the batter and refrigerate it for at least 45 minutes and no more than 2 hours. This resting helps firm it up so the madeleines bake with their classic shape and texture. I’ve gone over two hours before, and the batter can get too firm, making for heavier madeleines – so watch the clock!

Step 4: Prepare Pans & Bake

Preheat your oven to 425°F (218°C). Brush your madeleine pan well with butter (using the remaining 2 tablespoons) to ensure they release easily after baking. Without stirring the batter (to keep the air bubbles intact), spoon about one tablespoon into each well, centered only—no need to spread it out. Bake them for 3 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for 6–7 more minutes. Test them by pressing gently—they should spring back if done.

Step 5: Cool & Decorate

Let the madeleines cool in the pan for 5 minutes, then flip them onto a rack to cool completely. Melt your finely chopped chocolate in short microwave bursts, stirring often until smooth, or use a double boiler to avoid burning. Dip the tops of the madeleines in the melted chocolate, then immediately sprinkle with crushed candy canes while the chocolate is wet. Let the chocolate set at room temperature or pop the tray into the fridge for faster results.

Top Tip

From my many batches, I’ve learned a few tricks to getting these madeleines spot on every time—small details make a big difference in texture and flavor.

Whip Eggs Properly: Beating the eggs and sugar until thick and pale is THE secret to their signature airy crumb.
Don’t Overmix after Adding Flour: Gently fold to keep the air bubbles intact; overfolding can lead to dense madeleines.
Chill Batter, But Not Too Long: Up to 2 hours is perfect—longer and the butter firms up too much, resulting in weighty cakes.
Butter the Pan Generously: This ensures clean release and crisp edges, and that classic golden brown shell.

How to Serve Chocolate Peppermint Madeleines Recipe

chocolate peppermint madeleines - Serving Suggestion

Garnishes

I usually stick with crushed candy canes for that perfect mint crunch and some festive red and white color—but you could also sprinkle mini chocolate chips, edible silver stars, or even a dusting of powdered sugar for a more understated look.

Side Dishes

These madeleines pair beautifully with a hot cup of coffee, tea, or even a glass of milk. Around the holidays, I like to serve them alongside fresh whipped cream or a bowl of peppermint hot chocolate for a cozy experience.

Creative Ways to Present

For parties, I’ve arranged them on pretty platters with sprigs of fresh mint or pine, adding small Peppermint Sticks or chocolate curls to elevate the presentation. You can also gift-wrap smaller batches in cellophane bags tied with red ribbon for charming edible gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover madeleines in an airtight container at room temperature and try to eat them within one day for best texture and flavor. They’ll lose their delicate softness after that, so fresh is definitely better!

Freezing

These madeleines aren’t ideal for freezing once dipped in chocolate because the texture changes, and the chocolate can become dull. But if you want to prep ahead, freeze them undipped in a single layer inside an airtight container for up to a month, then thaw before dipping and decorating.

Reheating

If you have leftovers, I find popping them in a low oven (about 300°F / 150°C) for 3-4 minutes refreshes the texture nicely without melting the chocolate too much. Just don’t overheat or they’ll dry out.

Frequently Asked Questions:

Can I make this recipe without a madeleine pan?

The madeleine pan is quite essential here because it gives the madeleines their signature scalloped shape and light texture. Without it, you wouldn’t get the same charm or consistency. If you don’t have one yet, it’s a worthy investment if you love baking and want to make these beauties often.

What’s the best way to get that perfect madeleine hump?

Resting the batter in the fridge for at least 45 minutes but no longer than two hours is key. Also, the initial hot oven temperature (425°F) followed by lowering it lets them rise quickly and form that classic hump before baking through.

Can I omit the peppermint extract?

Absolutely! You can leave the peppermint out if you prefer or substitute it with ½ teaspoon almond extract for a different but equally delightful flavor profile.

Should I use natural or Dutch-processed cocoa powder?

This recipe really shines with Dutch-processed cocoa powder because it’s smoother and less acidic, which helps create a more mellow and rich chocolate flavor that complements the peppermint.

Final Thoughts

I hope you enjoy making these Chocolate Peppermint Madeleines as much as I do—they’re a little bit fancy, super festive, and truly delicious. They never fail to bring smiles at my holiday gatherings, and I think you’ll love sharing them with your people too. So grab your madeleine pan, melt that butter, and let’s bake some magic!