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; 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); 2 Tbsp (28g) unsalted butter, for greasing the pan

There’s something wonderfully festive and cozy about little spongy cakes kissed with chocolate and peppermint. This Chocolate Peppermint Madeleines Recipe is my go-to treat during the holiday season — delicate, buttery, and just the right amount of minty to feel special without being overpowering.

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

Making these Chocolate Peppermint Madeleines feels like a joyful little ritual every single time. I love how effortlessly they turn out and how they bring festive cheer with such a simple ingredient twist. Plus, they’re just plain delicious.

Perfect Texture: These madeleines come out with that iconic light, airy sponge inside with a tiny bit of crispness on the edges.
Seasonal Flavors: The peppermint extract adds just enough refreshing kick to balance the rich chocolate, making them ideal for winter treats.
Elegant Presentation: Their seashell shape and a glossy chocolate-peppermint topping make them look impressive without extra effort.
Great for Gifting: They store beautifully (for a day or two!) and make a charming homemade gift in a pretty box.

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

Choosing the right ingredients is key to nailing the flavors and texture of these madeleines. Each element plays an important role, so here’s a little insight into why I pick what I do.

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: Using unsalted butter lets you control the salt level and contributes to that tender, rich crumb.
Large Eggs (room temperature): Eggs at room temp whip better with sugar, giving the batter its airy lift and structure.
Granulated Sugar: For sweetness and to help the batter beat up light and fluffy.
Pure Vanilla Extract: Adding warmth and depth that balances the peppermint’s brightness.
Peppermint Extract: Just enough to give that cool, wintery spark without overwhelming the chocolate.
All-Purpose Flour: The base for structure, making these light but sturdy enough for dipping in chocolate.
Dutch-Processed Cocoa Powder: This provides mellow, rich chocolate flavor without acidity, which smooths out the taste.
Baking Powder: The leavening agent that helps the madeleines puff just right.
Salt: It enhances flavors and takes the sweetness up a notch.
Espresso Powder (optional): A secret weapon for me—it subtly intensifies the chocolate without making them taste like coffee.
Bittersweet or Semi-Sweet Chocolate: For dipping, adding a glossy, slightly bitter contrast to the sweet minty sponge.
Crushed Candy Canes: The final festive touch that adds crunch and a pop of peppermint flavor.

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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

While I adore this version with peppermint, I love encouraging a bit of kitchen creativity—you can tweak these to suit your tastes or dietary needs and still come out with a delightful treat.

Chocolate-Almond Twist: Swap the peppermint extract for almond extract for a rich, nutty variation that’s just as charming. I tried this once when I ran out of peppermint, and it was a lovely surprise.
Skip the Peppermint: If you’re not a fan, simply leave out the peppermint and top with chocolate-only or festive sprinkles instead for a classic chocolate treat.
Gluten-Free Option: I haven’t tried it myself, but replacing flour with a gluten-free blend and reducing baking powder slightly could work—just be sure to test for doneness early.

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

Step 1: Melt Butter and Prep Your Batter

First things first: melt ½ cup of your unsalted butter in a bowl. I like to do this right away because letting it cool a bit helps it combine nicely later without scrambling your eggs. While the butter cools, whisk your eggs and sugar on high speed for 8 to 10 minutes until the mixture is thick, pale, and ribbons trail off your beater — this step is key for that light texture. Once ready, beat in vanilla and peppermint extracts gently.

Step 2: Fold in Dry Ingredients

Sift together the flour, Dutch-processed cocoa powder, baking powder, salt, and optional espresso powder—sifting helps keep lumps out for a smooth batter. Use a silicone spatula to gently fold this into your egg mixture. Be patient and fold carefully to maintain the airy structure you worked for in step 1.

Step 3: Add Butter and Chill

Pour the slightly cooled melted butter into the batter and fold until glossy and fully incorporated—this takes a minute or two. Once that’s done, cover and refrigerate the batter for at least 45 minutes but no more than 2 hours. I’ve learned from experience that chilling longer risks the batter becoming too heavy, which makes the madeleines dense rather than light and fluffy.

Step 4: Prep Pan and Fill

Preheat your oven to 425°F (218°C), and melt the remaining 2 tablespoons of butter to brush the madeleine pan’s wells. This buttery coating creates that perfect crisp shell. Gently spoon about 1 tablespoon of batter into the center of each well—there’s no need to spread the batter, just trust the oven to do its magic. If you have leftover batter, cover and pop it back into the fridge while baking in batches.

Step 5: Bake to Perfection

Bake for 3 minutes at 425°F to give them a quick puff, then reduce the temperature to 350°F (177°C) without opening the oven and bake for 6 to 7 more minutes. To know if they’re ready, lightly press a madeleine’s top—it should spring back. If not, give them an extra minute and check again.

Step 6: Cool and Dip

Once baked, let the madeleines cool in the pan for 5 minutes before inverting them onto a rack. I always wait until they’re completely cool before dipping. Melt the chopped chocolate in short bursts in the microwave or over a double boiler until silky smooth. Dip each madeleine’s top into the chocolate and sprinkle with crushed candy canes while still wet — so festive!

Top Tip

Making Chocolate Peppermint Madeleines can feel a bit delicate, but I’ve discovered these tips really make a difference and save you from common pitfalls I found out the hard way.

Don’t Rush the Egg Beating: The eggs and sugar beating stage is critical for a light and airy texture—don’t cut this short.
Gently Fold, Don’t Stir: When adding dry ingredients and butter, fold carefully to keep in the air bubbles, which make the madeleines light.
Trust the Oven Temperature Shift: That initial high heat followed by lowering it gives you the perfect scallop shape with a slight crisp edge.
Chocolate Dipping Technique: Use a liquid measuring cup for dipping—it’s easier and less messy than trying to dip from a bowl.

How to Serve Chocolate Peppermint Madeleines Recipe

chocolate peppermint madeleines - Serving Suggestion

Garnishes

I keep it simple with crushed candy canes—it adds delightful crunch and that signature peppermint kick on top of the silky chocolate. Sometimes I’ll experiment by dusting a little icing sugar for a frosty look or add tiny edible silver pearls during the holidays for sparkle.

Side Dishes

These madeleines pair wonderfully with a mug of hot cocoa, peppermint tea, or even espresso for an afternoon pick-me-up. For a festive brunch, serve alongside whipped cream and fresh berries to complement the chocolate-mint flavors.

Creative Ways to Present

One year, I arranged these on a beautiful tiered dessert stand with sprigs of fresh rosemary and tiny fairy lights woven around—such a crowd-pleaser at holiday parties! You can also package batches in small clear bags tied with red and green ribbons for charming gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature for up to 2 days. Beyond that, I notice they start to dry out, which is such a shame because their delicate texture is the best part. Covering airtight preserves their minty, chocolate goodness for that window.

Freezing

Freezing these madeleines isn’t my favorite because the texture changes after thawing and the crisp edges soften. But if you must, freeze them undipped in a single layer for up to a month, then thaw before melting and dipping in chocolate. This way, the fresh chocolate coating stays snappy.

Reheating

If you want to warm your madeleines slightly, I recommend a quick 10-second zap in the microwave or a few minutes on a low-temp oven just to take the chill off, never longer. This reawakens the butter notes without drying them out.

Frequently Asked Questions:

Can I make Chocolate Peppermint Madeleines without a madeleine pan?

The short answer is no—not really, because the madeleine pan’s unique scalloped shape and shallow wells are crucial for the signature texture and look. Investing in one makes a big difference, and this recipe is a perfect excuse to get one!

What if I don’t have peppermint extract?

No worries! You can skip the peppermint extract entirely—your madeleines will still be delicious. Alternatively, try adding almond extract for a lovely chocolate-almond flavor twist.

Can I prepare the batter in advance?

Yes, you can prepare the batter and refrigerate it for up to 2 hours before baking. Just avoid leaving it too long because the butter firms up and the madeleines may end up dense instead of light.

Why do my madeleines crack on top?

A slight crack on top is actually typical and often considered a sign of well-risen madeleines. If cracks are excessive, make sure you’re folding the batter gently, not overbaking, and that your oven temperature is accurate.

Final Thoughts

This Chocolate Peppermint Madeleines Recipe holds a little magic for me—it’s simple enough to whip up any day but festive enough to make special moments feel even warmer. Sharing these in my kitchen with friends brings such joy, and I know you’ll enjoy baking and savoring them just as much. Go ahead, give them a try and add a little minty chocolate cheer to your day!