Description
These Chocolate Peppermint Madeleines are delicate, shell-shaped French cookies infused with rich cocoa and refreshing peppermint extract. Perfectly tender with a glossy, airy batter and topped with bittersweet chocolate and crushed candy canes, these festive treats bake quickly and provide a delightful balance of chocolate and mint flavor for the holiday season or any special occasion.
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
- 1/2 teaspoon espresso powder (optional)
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 aside to slightly cool while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer with a whisk attachment, beat the eggs and granulated sugar together on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when lifting the beaters. Beat in vanilla and peppermint extracts just until combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold in with a silicone spatula until just combined.
- Incorporate Butter: Pour in the cooled melted butter and fold carefully for about a minute to fully incorporate, creating a glossy batter.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours. Do not chill longer to avoid dense texture.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt the remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan with it.
- Fill Pan: Spoon 1 tablespoon of rested batter into the center of each madeleine pan well without spreading to edges. Cover and refrigerate any remaining batter if needed.
- Bake: Bake at 425°F for 3 minutes, then reduce heat to 350°F (177°C) and bake for an additional 7 minutes. Test doneness by gently pressing the top; it should spring back.
- 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 and microwave in 20-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.
- Dip and Decorate: Dip the tops of cooled madeleines into melted chocolate, place on parchment-lined baking sheet, and sprinkle crushed candy canes on top while chocolate is wet. Allow chocolate to set at room temperature or refrigerate briefly.
Notes
- Madeleines are best enjoyed within a day or two for optimal texture; avoid freezing dipped madeleines to prevent texture loss.
- If freezing is necessary, freeze undipped madeleines in a single layer for up to 1 month, then thaw at room temperature before decorating.
- Use Dutch-processed cocoa powder for best chocolate flavor; natural cocoa can alter taste and texture.
- Espresso powder is optional but enhances the chocolate depth; adjust quantity to taste or omit entirely.
- Finely chop chocolate bars like Ghirardelli or Baker’s for smooth melting and best topping results.
- A madeleine pan is essential for authentic shape and texture; consider purchasing one if you don’t have it.
- To omit peppermint, skip the extract or substitute with 1/2 teaspoon almond extract for a different flavor twist.
- You can decorate madeleines with only chocolate or festive sprinkles instead of candy canes if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
