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; 2 Tbsp (28g) unsalted butter, melted; 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 truly magical about the combination of rich chocolate and refreshing peppermint, especially when baked into little shell-shaped cakes. This Chocolate Peppermint Madeleines Recipe brings together velvety cocoa and a cool minty zing in a delicate, buttery treat that’s perfect for sharing – or sneaking a few all to yourself.

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 chocolatey mint madeleines is one of my favorite kitchen indulgences during the holiday season. You get a perfect balance of flavors, an elegant shape, and a cookie that’s light yet satisfying every single time.

Unique Flavor Combo: The peppermint adds just the right fresh kick to ultra-rich chocolate, making these little cakes anything but ordinary.
Classic Madeleines Shape: Baking in a madeleine pan gives each cookie those charming scalloped edges and signature hump that’s so satisfying to bite into.
Simple Yet Impressive: The method is straightforward, but the result looks and tastes like something from your favorite patisserie.
Perfect for Gifts and Gatherings: These make a stunning edible gift or festive addition to any party spread.

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

Each ingredient in this Chocolate Peppermint Madeleines Recipe plays a vital role—from giving structure to enhancing flavor. Choosing quality cocoa and fresh extracts can seriously elevate the final taste.

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: Provides richness and moisture; melting it before folding in ensures a tender crumb.
Large Eggs: At room temperature, they whip up beautifully to lend airiness and structure.
Granulated Sugar: Sweetens the batter and helps achieve a delicate, crisp exterior when baked.
Vanilla Extract: Adds warmth and depth, balancing the peppermint’s brightness.
Peppermint Extract: The star of this recipe’s refreshing flavor – very potent, so a little goes a long way.
All-Purpose Flour: Provides the necessary structure without weighing down the batter.
Dutch-Processed Cocoa Powder: Gives a smooth, less acidic chocolate flavor that's perfect for baked goods.
Baking Powder: A small lift agent to help those classic madeleine humps form.
Salt: Enhances all the flavors, especially the chocolate.
Espresso Powder (Optional): Intensifies the chocolate flavor without tasting like coffee.
Bittersweet or Semi-Sweet Chocolate: For melting and dipping—the quality of this chocolate really shines here.
Crushed Candy Canes: Adds festive crunch and a burst of peppermint on top.

📝

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 adding my own twist here and there with options. For example, sometimes I skip the peppermint extract and swap it for almond — it totally transforms the flavor profile and still feels special.

Variation: If you’re not a fan of peppermint, try leaving it out or adding orange zest for a bright chocolate-orange take. I once made a batch with vanilla only, dipped in white chocolate, and it was an instant crowd-pleaser.
Dietary Change: For dairy-free, you can substitute with vegan butter, but the texture may vary slightly. I recommend chilling the batter a bit longer if you try this.

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

Step 1: Melt the Butter and Prep Your Workspace

Start by gently melting ½ cup of unsalted butter in a large bowl and let it cool slightly. This step is key because if the butter is too hot, it can scramble your eggs during mixing later. Meanwhile, get your madeleine pan ready—if you’re lucky enough to have one! Brush the wells with the remaining 2 tablespoons of melted butter right before filling them.

Step 2: Whip the Eggs and Sugar to Ribbons

This is where the magic really happens. Using either a handheld or stand mixer fitted with a whisk attachment, beat your room temperature eggs and granulated sugar on high speed for 8 to 10 minutes. The mixture should become very thick, pale, and when you lift the beaters, the batter should form slow ribbons. This airiness is why these madeleines get their signature light texture.

Step 3: Fold in Dry Ingredients and Butter

Sift together your flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using). Gently fold this into the egg mixture with a silicone spatula just until combined, so you don’t lose all that lovely air you created. Next, add the melted butter and fold it in carefully. The batter should look smooth and glossy, with a lovely chocolate sheen.

Step 4: Chill the Batter for Best Results

Cover your bowl and chill the batter for at least 45 minutes—up to 2 hours max. This resting time helps the batter firm up slightly. I once left mine overnight, and the batter got too dense, which made the madeleines heavier than I like. So be mindful not to over-chill!

Step 5: Bake Like a Pro

Heat your oven to 425°F (218°C). After brushing your pan wells with the reserved butter, gently spoon about a tablespoon of the batter into the center of each well—don’t spread it out. Bake at that high temperature for 3 minutes; this helps the madeleine hump form. Then without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 6–7 minutes. To know they're done, press the top lightly—if it bounces back, you’re gold. If not, give them another minute.

Step 6: Cool and Decorate

Cool the madeleines in the pan for 5 minutes, then invert them carefully onto a cooling rack. While they cool completely, melt your chopped bittersweet chocolate gently—microwave in short bursts or use a double boiler. Dip the tops of your cooled madeleines into the chocolate, then sprinkle with crushed candy canes for that festive finish. Let the chocolate set at room temperature or pop them in the fridge for faster results.

Top Tip

From my own adventures in the kitchen, here are a few things I’ve learned that make this Chocolate Peppermint Madeleines Recipe work beautifully every time:

Whipping Eggs Thoroughly: Don’t rush the egg and sugar beating stage – it’s the secret to those light, fluffy madeleines with the perfect hump.
Folding Gently: Be patient as you incorporate dry ingredients and butter; over-mixing deflates your batter and weighs down texture.
Batter Rest Time: Chill for 45 minutes but no longer; I learned the hard way that too much resting means heavy cookies.
Oven Temperature Shifts: Starting hot then reducing heat is crucial to get that signature madeleine rise and delicate crust.

How to Serve Chocolate Peppermint Madeleines Recipe

Chocolate Peppermint Madeleines - Serving Suggestion

Garnishes

I always go for the classic look—dipping the madeleines in bittersweet chocolate and sprinkling crushed candy canes on top adds just the right pop of color and crunch. For a grown-up vibe, dust with a light sprinkle of edible gold dust during holiday gatherings.

Side Dishes

These madeleines pair wonderfully with a cup of mint tea or a rich espresso. At holiday brunch, I like serving them alongside fresh fruit and whipped cream for a light, festive touch.

Creative Ways to Present

For special occasions, I once arranged my Chocolate Peppermint Madeleines Recipe on a tiered dessert stand surrounded by sprigs of fresh rosemary and mini candy canes—it made for a show-stopping centerpiece. Wrapping small batches in festive cellophane tied with ribbon also makes a thoughtful gift.

Make Ahead and Storage

Storing Leftovers

I recommend storing your madeleines in an airtight container at room temperature if you’re enjoying them within a day or two. They taste best fresh since they can dry out quickly. I usually place them in a single layer, separated with parchment paper to keep them from sticking.

Freezing

While madeleines aren’t the best candidates for freezing once dipped in chocolate, you can freeze the undipped baked shells in a single layer for up to a month. Thaw them at room temperature and then dip or decorate. Just be aware the texture won’t be quite as delicate as freshly baked.

Reheating

If you need to refresh them, gently warm the madeleines in a low oven (about 300°F) for 3–4 minutes to bring back some softness, but avoid overheating or they’ll dry out. I usually skip reheating for dipped ones to preserve that glossy chocolate surface.

Frequently Asked Questions:

Can I make these madeleines without a madeleine pan?

The madeleine pan is essential for the traditional shell shape and lovely hump. Without it, you won’t get the classic look or texture these cookies are known for. I’d recommend picking one up – they’re not usually expensive and open up lots of recipe possibilities!

What can I substitute if I don’t have peppermint extract?

You can skip the peppermint extract altogether, or swap it with another extract like almond or orange for different flavor twists. The madeleines are versatile and a little experimentation can yield some fun results.

Why do I need to chill the batter?

Chilling the batter helps it firm up just enough to create a more structured but still tender bake. It also helps develop flavor. However, chilling too long can make the madeleines dense, so limit it to about 45 minutes to 2 hours.

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

Dutch-processed cocoa powder is preferred for its smooth, less acidic flavor that pairs well with the other ingredients. If you only have natural cocoa powder, you can use it, but the flavor and color might be slightly different—more tangy and brighter in color.

Final Thoughts

This Chocolate Peppermint Madeleines Recipe has become a go-to for me whenever the urge to bake something festive strikes. Its light texture, combined with a sophisticated flavor combo, means it always impresses without being fussy. I hope you’ll enjoy making and sharing these as much as I do—they’re truly one of those recipes I recommend to every friend who wants a special seasonal treat! Give it a try and watch how quickly they disappear.