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; 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)

There’s something simply magical about pairing the rich indulgence of chocolate with the crisp coolness of peppermint, and that’s exactly what you get in this Chocolate Peppermint Madeleines Recipe. These petite French cookies are perfect for when you want a little elegant treat that tastes like a cozy winter celebration in every bite.

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’m genuinely obsessed with these madeleines because they bring together such luxurious flavors without being complicated. They’re one of those recipes where a little goes a long way, and they’re guaranteed to impress friends (or yourself!) with their perfect balance of chocolatey warmth and peppermint zing.

Perfect Balance: The peppermint extract lifts the deep cocoa flavor without overpowering those buttery madeleine bites.
Elegant Yet Easy: You don’t need fancy skills or ingredients, but you end up with those signature shell shapes and a luscious chocolate coating.
Seasonal Favorite: These are my go-to for holiday cookie exchanges or cozy winter coffee dates.
Customizable: You can adapt the flavor easily and even skip the peppermint, but why would you?

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

Each ingredient here plays a key role, building the rich, tender texture and signature flavor of these madeleines. When you combine well-aerated eggs with melted butter and Dutch-process cocoa, the result is intensely chocolatey with a moist crumb that’s light enough to feel special, all elevated by peppermint.

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 moisture, plus you control the salt to balance flavors.
Eggs: Room temperature eggs whip up better, helping create that fluffy, ribboning batter texture.
Granulated Sugar: Sweetens while helping to aerate the eggs when beaten.
Vanilla Extract: Adds warmth and depth, complementing the peppermint perfectly.
Peppermint Extract: The star of the show, offering that bright, minty freshness that cuts through the chocolate.
All-purpose Flour: Provides structure without weighing down the delicate texture.
Dutch-processed Cocoa Powder: Gives a smoother, less acidic chocolate flavor and a darker color.
Baking Powder: A subtle lift to keep madeleines tender and airy.
Salt: Essential to balance sweetness and amplify the chocolate flavor.
Espresso Powder (optional): Intensifies the chocolate notes—great if you want a mocha vibe.
Chocolate for Dipping: Using bittersweet or semi-sweet ensures a sophisticated finish and pairs beautifully with candy cane crunch.
Crushed Candy Canes: Adds festive color, crunch, and a burst of peppermint candy sweetness on top.

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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 how versatile this Chocolate Peppermint Madeleines Recipe is. You can keep it classic or play around a bit to suit your mood or the occasion. Don’t be afraid to get creative—these are forgiving little treats that welcome your personality.

Chocolate-Almond Twist: I’ve swapped peppermint extract for almond extract, which brings a cozy nutty aroma and works beautifully if peppermint isn’t your thing.
Extra Peppermint Mocha: If you adore that coffee-chocolate-mint combo, add a smidge more espresso powder for a grown-up twist.
No Madeleine Pan?: Honestly, the pan is key for the iconic shape and texture, but if you’re in a pinch, these could be baked as mini muffins—just not quite the same vibe!

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

Step 1: Melt Butter and Get Your Batter Ready

First, I melt half the butter and set it aside to cool a bit while I work on the eggs and sugar. It's important not to add hot butter straight away — you want it warm, but not scalding, so it blends smoothly without cooking the eggs.

Step 2: Whip Eggs and Sugar to Ribbons

This part is fun but requires attention: using your mixer, beat the eggs and sugar on high for about 8–10 minutes. You’re looking for a pale, thick mixture that falls off your whisk in soft ribbons. This aeration is what gives those madeleines their signature light texture — don’t rush it!

Step 3: Fold in Dry Ingredients Gently

Sift together the flour, cocoa powder, baking powder, salt, and if you’re using, espresso powder. Then delicately fold this into your whipped eggs using a silicone spatula. The key here is gentle folding — you want to keep as much air in the batter as possible, so take your time and stop as soon as the flour disappears.

Step 4: Incorporate Melted Butter and Chill

Next, pour the cooled melted butter into your batter and fold it in carefully until glossy and combined. Then cover and pop it into the fridge for at least 45 minutes. This chilling step helps develop flavor and thickens the batter so it bakes up beautifully, not dense.

Step 5: Prep Pan and Bake

While the oven preheats to 425°F (218°C), melt the remaining butter and brush it into each well of your madeleine pan — this ensures easy release and a lovely golden edge. When the batter is ready, don’t stir it; it should be thick and airy. Spoon about a tablespoon into each shell, centering it (no need to spread). Bake for 3 minutes, then lower the temperature to 350°F (177°C) and bake for 6–7 more minutes. Remember to test by gently pressing a madeleine - it should spring back.

Step 6: Cool and Add Chocolate Candy Cane Topping

After a quick 5-minute rest in the pan, flip your madeleines onto a wire rack to cool completely. Then melt your chopped chocolate carefully—either in the microwave in short bursts or a double boiler. Dip the tops, and sprinkle crushed candy canes while the chocolate is still wet. Set them aside to let the chocolate firm up before serving.

Top Tip

Having made these a handful of times, I’ve noticed that a few key tips really make the difference between good and truly delightful Chocolate Peppermint Madeleines.

Don’t Rush Egg Beating: Whipping the eggs and sugar until thick and pale is essential — skipping this step or rushing it leads to flatter, denser cookies.
Chill the Batter: Refrigerate the batter before baking. I’ve tried skipping this once, and the madeleines just didn’t have that signature rise or texture.
Proper Butter Temperature: Add melted butter that’s cooled so it mixes in without cooking the eggs.
Temperature Control When Baking: The two-step bake (high temp then lower) creates that crisp exterior and tender crumb inside perfectly.

How to Serve Chocolate Peppermint Madeleines Recipe

chocolate peppermint madeleines - Serving Suggestion

Garnishes

Nothing beats crushed candy canes for that signature festive crunch and burst of peppermint. I sometimes add a light dusting of powdered sugar over the dipped chocolate for an elegant finish. For a bold look, try a drizzle of white chocolate to contrast with the dark chocolate.

Side Dishes

These madeleines are lovely with a cup of strong coffee or peppermint tea to echo the mint notes. They also pair wonderfully with a creamy hot chocolate for those extra indulgent winter moments.

Creative Ways to Present

For holiday parties, I like to arrange these on a festive platter sprinkled with mini crushed peppermint sticks and holly sprigs. You could also stack them in a pretty jar tied with a ribbon as a heartfelt edible gift. I’ve even baked them in mini muffin liners to make them easier for party guests to grab and go!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover madeleines in an airtight container at room temperature, but honestly, they’re best eaten within a day or two. After that, they start to lose that delicate moistness which is so key.

Freezing

While I don’t recommend freezing the finished madeleines with their chocolate dip, I have frozen undipped madeleines layered between parchment paper. When you're ready, thaw them at room temperature and do the chocolate dipping fresh. Texture isn’t quite the same but still tasty.

Reheating

If you happen to have leftovers, warming them gently in a low oven for a few minutes refreshes their soft texture nicely. Just don’t melt the chocolate topping again—serve at room temp or chilled for that delightful crunch.

Frequently Asked Questions:

Can I use natural cocoa powder instead of Dutch-processed?

You can, but Dutch-processed cocoa powder is milder and less acidic, which complements the buttery, tender madeleines better. Natural cocoa has a sharper flavor and can affect the rise due to its acidity.

What if I don’t have a madeleine pan?

The madeleine pan is key to achieving that iconic shell shape and texture. If you don’t have one, you can try baking the batter as mini muffins, but it won’t have the same delicate outside crisp and signature look. Investing in a madeleine pan is worth it if you plan to make them often.

Can I skip the peppermint extract?

Absolutely! You can omit the peppermint or try substituting with almond extract for a completely different but delicious flavor. You can also leave off the chocolate dip and decorate with sprinkles or leave plain.

How do I know when madeleines are done baking?

The key test is the spring-back test: gently press the top of a madeleine. If it bounces back, they’re done. If your finger leaves a dent, give them another minute in the oven and test again. They should be slightly firm to the touch with a lightly crisp edge.

Final Thoughts

For me, this Chocolate Peppermint Madeleines Recipe captures everything I love about festive baking — simple ingredients transformed into something indulgent, elegant, and a little playful. If you want to treat yourself or impress guests with a unique and memorable cookie, these madeleines deliver every time. Go ahead, give them a try—I’m sure you’ll want to make them again and again!