Name: Chocolate Peppermint Madeleines Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 10 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)

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)

Instructions

Step 1: Melt 1/2 cup (8 Tbsp; 113g) butter in a large bowl and set aside to slightly cool as you prepare the rest of the batter.

Step 2: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8–10 minutes until the mixture is thick, pale, and forms ribbons when you lift the beater(s). Beat in the vanilla and peppermint extract just until combined.

Step 3: Sift the flour, cocoa powder, baking powder, salt, and espresso powder (if using) into the bowl with the egg mixture. Gently fold with a silicone spatula until just combined.

Step 4: Pour in the melted butter and fold gently with a spatula to combine. The batter will become glossy.

Step 5: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours. Avoid refrigerating longer to prevent heavy, dense madeleines.

Step 6: Preheat the oven to 425°F (218°C).

Step 7: Melt the remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan.

Step 8: Without stirring, spoon 1 tablespoon of batter into the center of each scalloped well. Do not spread. Cover and refrigerate any remaining batter if needed.

Step 9: Bake at 425°F for 3 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 6–7 minutes. Check doneness by pressing the top; it should spring back.

Step 10: Cool the madeleines in the pan for 5 minutes, then invert onto a cooling rack to cool completely.

Step 11: Melt the chopped chocolate in 20-second increments in the microwave or use a double boiler until smooth. Dip the tops of the cooled madeleines in the chocolate and place them on parchment-lined baking sheet. Sprinkle with crushed candy canes while the chocolate is wet. Let set at room temperature or chill to speed up.

Step 12: Enjoy the madeleines the same day or the day after for best texture. They are not ideal for freezing due to moisture loss.

Tips & Variations

For a stronger peppermint flavor, increase peppermint extract slightly but be careful not to overpower the cocoa.

Espresso powder is optional but enhances the chocolate taste nicely.

Use high-quality chocolate for dipping to ensure smooth melting and rich flavor.

If you don’t have a madeleine pan, similar small molds or mini muffin tins can work as substitutes.

FAQs

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 2 hours before baking, but avoid longer to prevent the butter from solidifying too much, which affects the texture of the madeleines.

What if I don’t have peppermint extract?

You can omit the peppermint extract, or substitute with a small amount of finely chopped fresh mint leaves or leave it out entirely for a classic chocolate madeleine flavor.