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 just so magical about delicate little cookies with a minty chocolate twist — that’s exactly what this Chocolate Peppermint Madeleines Recipe delivers. Light, airy, with just a hint of peppermint and a luscious chocolate dip, they feel like a festive hug 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 first made these chocolate peppermint madeleines around the holidays, and they instantly became my go-to for gifting and cozying up with tea. What makes them so special is their perfect balance of flavors and that classic little shell shape that just feels fancy but is surprisingly easy to pull off.

Elegant and Festive: These cookies instantly amp up the seasonal vibes with peppermint and crushed candy canes sprinkled on top.
Light, Airy Texture: The batter’s beaten eggs and careful folding create a tender little cloud of sweetness in each bite.
Easy Enough for Beginners: While they look intricate, the recipe walks you through each step to keep things smooth and stress-free.
Perfect for Sharing: Whether it’s a holiday party or a quiet afternoon treat, these madeleines always impress.

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

The ingredients for this Chocolate Peppermint Madeleines Recipe come together to give you that luscious chocolate flavor with a light, fluffy texture and a refreshing hint of peppermint. Using Dutch-processed cocoa really makes the chocolate notes deeper, and the peppermint extract adds just the right festive touch without overpowering.

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: Butter adds richness and a tender crumb—melting it gently helps lazily coat the flour for that perfect texture.
Eggs: Whipped high and long, fluffy eggs form the structure and lightness crucial to a madeleine.
Granulated Sugar: Sweetens the cookies, and whipping it with the eggs ensures volume.
Vanilla & Peppermint Extracts: Vanilla balances sweetness while peppermint gives that cool, minty note that makes these stand out.
All-Purpose Flour: The foundation of the batter; spooning and leveling helps avoid dense cookies.
Dutch-Processed Cocoa Powder: This cocoa type lends a smooth, mellow chocolate flavor without bitterness.
Baking Powder & Salt: Leavening and seasoning balance flavor and texture perfectly.
Espresso Powder (Optional): Even a hint of espresso amplifies the chocolate flavor beautifully.
Bittersweet Chocolate: For coating the cooled cookies, adding that glossy, decadent finish.
Crushed Candy Canes: For a festive crunch and extra peppermint punch right 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 playing around with the peppermint to chocolate ratio depending on the season. When I want a richer mocha vibe, I up the espresso powder just a bit. If you’re not into peppermint, try almond extract for a cozy twist—that's how I tweak these when I'm craving something less minty but still festive.

Variation: For a peppermint mocha upgrade, add an extra ¼ teaspoon espresso powder and sprinkle a little extra cocoa on top before dipping in chocolate.
Dietary Modifications: You can swap the butter for a dairy-free alternative, but be mindful that texture might change slightly.
Seasonal Twist: Leave out peppermint and use orange zest with bittersweet chocolate for a citrus-chocolate version I make every spring.

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

Step 1: Melt and Prepare

Start by gently melting ½ cup of butter and letting it cool just a little while you work on the batter. This prevents scrambling the eggs later when you fold in the butter. Also, brush the madeleine pan with softened butter so each cookie slides out easily — trust me, nobody wants broken madeleines!

Step 2: Whip the Eggs and Sugar Until Ribbon Stage

This is a must! Beat your eggs with sugar on high for 8–10 minutes until the mixture’s pale and thick enough to form ribbons when you lift the whisk. This air incorporation is what gives those fluffy baked clouds. Don’t rush this step — patience pays off in texture.

Step 3: Fold in Dry Ingredients and Butter

Sift together your flour, cocoa, baking powder, salt, and espresso powder if you’re using it. This avoids lumps and ensures an even distribution. Gently fold this into your egg mixture using a silicone spatula — take your time to keep as much air in the batter as possible. Then pour in the melted butter and fold until just combined and glossy; this adds richness without weighing down the batter.

Step 4: Chill the Batter

Cover your batter and refrigerate for 45 minutes up to 2 hours. This chilling step thickens the batter and helps the iconic madeleine hump form when baking. Just don’t overdo it, or the butter firms up too much and the texture gets dense.

Step 5: Bake with a Temperature Switch

Preheat your oven to 425°F and spoon a tablespoon of batter into each buttered well—no spreading necessary! Bake for 3 minutes at 425, then reduce to 350°F and bake another 6–7 minutes. This two-stage process helps create that perfect rise and crispy edges. Test doneness by pressing gently on the madeleine tops—they should spring back.

Step 6: Cool and Decorate

Right after baking, let the madeleines cool in their pan briefly before flipping them onto a rack. When cooled, melt your chopped bittersweet chocolate in short bursts in the microwave, stirring often to avoid burning. Dip the tops and immediately sprinkle crushed candy canes for that festive crunch. Let them set at room temp or pop them in the fridge to speed things up.

Top Tip

From my many attempts, I’ve learned little things that add up hugely. These tips have seriously helped me nail this Chocolate Peppermint Madeleines Recipe every time, even when I’m pressed for time.

Whip Eggs and Sugar Thoroughly: Don’t skimp on the beating time—it’s the secret to light texture.
Gently Fold Ingredients: Stir gently, with a soft hand, to keep air bubbles intact.
Don’t Over-Chill: Keep chilling under 2 hours to avoid a heavy batter and dense cookies.
Test for Doneness Carefully: Use the spring-back test on madeleine tops instead of relying just on time.

How to Serve Chocolate Peppermint Madeleines Recipe

Chocolate Peppermint Madeleines - Serving Suggestion

Garnishes

Crushed candy canes are my go-to—they add a cheerful crunch and double down on that cooling peppermint zing I adore. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top after the chocolate sets for a sophisticated twist that balances sweetness beautifully.

Side Dishes

Pair these madeleines with a hot cup of peppermint tea or a rich espresso for the ultimate cozy break. During the holidays, I like serving them alongside spiced hot chocolate and a little bowl of whipped cream—delicious!

Creative Ways to Present

For special occasions, I line a tiered dessert stand with festive napkins and arrange the madeleines with fresh peppermint sprigs and a dusting of powdered sugar. It turns a simple cookie into a stunning centerpiece that guests love reaching for again and again.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover madeleines in an airtight container at room temperature, but honestly, I rarely have leftovers because they disappear fast. If you do keep them, they stay fresh for about one day before the texture starts to change noticeably.

Freezing

Freezing is a tricky one—I’ve found that freezing dipped madeleines makes the texture a little dense and the chocolate coating lose its shine. If you must freeze, do so only the undipped cookies in a single layer for up to a month, then thaw and decorate freshly.

Reheating

Madeleines are best served at room temperature, but if you want to warm them gently, pop them in a 300°F oven for about 3 minutes. Avoid the microwave as it can make them rubbery or melt the chocolate prematurely.

Frequently Asked Questions:

Do I really need a madeleine pan?

Yes! The scalloped madeleine pan is essential for achieving their signature shell shape and light texture—without it they won’t turn out the same. If you don’t have one, this recipe is a perfect reason to get one.

Can I skip the peppermint extract?

Absolutely! You can leave out the peppermint and try almond extract for a lovely twist or simply enjoy the madeleines with chocolate topping and festive sprinkles if you prefer no mint flavor.

What’s the best way to melt chocolate for dipping?

Chop your baking chocolate finely and melt it in short 20-second bursts in the microwave, stirring well each time to prevent scorching. Alternatively, a double boiler works great for smooth, glossy chocolate.

How do I know when my madeleines are done?

The best test is to press gently on the top of a madeleine—if it springs back quickly, they’re done. If your finger leaves an indent, give them a little more time in the oven and test again in a minute or so.

Final Thoughts

This Chocolate Peppermint Madeleines Recipe is one of those little treasures that brings back warm memories and creates new ones. Every time I bake them, the kitchen fills with that cozy scent of chocolate and mint that immediately lifts the spirits. I’m confident you’ll love how approachable and impressive these madeleines are—give them a try and enjoy a bit of magic in your own kitchen.