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 magical about the blend of rich chocolate and bright peppermint in this Chocolate Peppermint Madeleines Recipe. These little French pastries are crisp at the edges with a tender, airy center—perfect for cozy afternoons or festive gatherings.

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 adore these chocolate peppermint madeleines because they bring a classic French treat into the holiday season with that cool peppermint twist. Baking these makes my kitchen smell heavenly, and they’re surprisingly easy to pull off once you know the steps.

Flavor Harmony: The combo of Dutch-processed cocoa and peppermint extract creates a festive, balanced bite that's not too sweet.
Light &airy Texture: Thanks to beating the eggs and sugar for 8-10 minutes, the batter is perfectly fluffy for that signature madeleine spongy crumb.
Easy Yet Elegant: They look fancy with scalloped shells and chocolate-candy cane topping but come together with simple ingredients and steps.
Customizable: You can dial back the peppermint or add espresso powder to deepen the chocolate notes—a little tweak goes a long way.

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

Every ingredient here plays its special part—rich butter gives madeleines their delicate crumb, while Dutch-processed cocoa lends smooth, less acidic chocolate flavor. The peppermint extract brings that bright holiday zing without overpowering the cocoa’s warmth.

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: Clarified butter would work too, but regular unsalted keeps the batter moist and tender.
Eggs: Room temperature eggs whip better, trapping air so your madeleines get that perfect rise and texture.
Granulated sugar: Beating sugar with eggs creates a creamy, ribboned foam essential for lightness.
Vanilla extract: Adds warmth and depth, balancing the peppermint’s coolness.
Peppermint extract: Fresh and bright, just the right amount keeps the flavor distinct without overwhelming.
All-purpose flour: Provides structure but be careful not to overfold and lose the airy texture.
Dutch-processed cocoa powder: Smooth and mellow; it’s less bitter and blends beautifully with sweet and minty flavors.
Baking powder: A touch helps give a light lift.
Salt: Enhances all the other flavors more than you’d expect.
Espresso powder (optional): Adds a subtle mocha note that deepens the chocolate without being coffee-flavored.
Bittersweet or semi-sweet chocolate: Melted for dipping, it adds richness and a shiny finish.
Crushed candy canes: Provides festive crunch and peppermint sparkle to top off the treats.

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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’ve played around with a few tweaks to this Chocolate Peppermint Madeleines Recipe, and honestly, it’s pretty forgiving. I love adding a pinch more espresso powder when I want a mocha twist or swapping out peppermint extract with almond extract for a cozy winter variation.

Variation: For a nutty note, try folding in a tablespoon of finely chopped toasted almonds right before adding the butter—I once served this twist at a holiday brunch and it disappeared immediately.
Dietary tweak: You can substitute the butter with vegan margarine and use flax eggs if you want a dairy-free version, though the texture shifts slightly.
Seasonal change: Swap peppermint extract for orange extract in spring or summer for a bright citrus spin.

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

Step 1: Melt the Butter and Prep Your Workstation

Start by melting your butter gently in a large bowl—microwave or stovetop both work fine. Once melted, set it aside to cool just a bit. The goal is to avoid scrambling eggs when you add the butter later. Meanwhile, make sure your eggs are at room temperature; cold eggs won’t whip as well, and the structure is key here.

Step 2: Beat Eggs and Sugar Until Fluffy

This is where the magic starts: using your mixer fitted with a whisk attachment, beat the eggs and sugar on high speed for 8–10 minutes. The mixture should become thick, pale, and ribbon when you lift the whisk. This step traps the air that keeps your madeleines light. Then fold in your vanilla and peppermint extracts quickly just until mixed.

Step 3: Sift and Fold in Dry Ingredients

Sift together flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using). Sifting prevents lumps and ensures a smooth batter. Gently fold your dry ingredients into the egg mixture with a silicone spatula—this delicate folding keeps the air bubbles intact, so take your time here!

Step 4: Incorporate Melted Butter

Pour in the slightly cooled melted butter and fold gently until fully blended. It might seem like a lot of folding—but patience pays off as the batter turns glossy and supple, primed for baking. Resist stirring, which can deflate your batter and make madeleines heavy.

Step 5: Chill the Batter

Cover the batter and refrigerate for at least 45 minutes, up to 2 hours. This rest firms up the butter just enough so madeleines keep their shape and develop that lovely hump. But don’t go too long—more than 2 hours can make the dough dense and hard to work with.

Step 6: Prepare the Pan & Preheat Oven

Preheat your oven to 425°F (218°C). Melt the remaining butter and brush it generously over the madeleine pan wells. This step is crucial because the butter helps give madeleines their classic crispy edges and makes removal from the pan a breeze.

Step 7: Fill and Bake Your Madeleines

Your batter will be thick and airy—don’t stir it before scooping! Spoon about 1 tablespoon into the center of each scalloped mold; they’ll spread during baking. Bake at 425°F (218°C) for 3 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door and bake for another 6 to 7 minutes. They’re done when the tops spring back lightly to your touch.

Step 8: Cool and Decorate

Let the madeleines cool in the pan for 5 minutes, then flip onto a rack to cool completely. Melt your chopped chocolate slowly—microwave in short bursts or use a double boiler—and dip the tops. Before the chocolate hardens, sprinkle with crushed candy canes for a festive crunch. Let the chocolate set at room temperature or pop them briefly in the fridge.

Top Tip

I’ve learned a few things that make this Chocolate Peppermint Madeleines Recipe foolproof, and I’m happy to share them so your batch turns out beautifully every time.

Beat the Eggs Correctly: Don’t rush the 8–10 minute beating step—it’s key for the airy texture that defines great madeleines.
Handle Batter Gently: Folding is your friend here; avoid stirring to keep the air bubbles intact and keep your madeleines light.
Butter Your Pan Well: Using melted butter and brushing every nook of the madeleine molds ensures that perfect crisp edge and easy release.
Don’t Skip the Chill: Letting the batter rest develops flavor, firms butter, and helps achieve the classic madeleine hump.

How to Serve Chocolate Peppermint Madeleines Recipe

Chocolate Peppermint Madeleines - Serving Suggestion

Garnishes

I love the traditional crushed candy canes sprinkled on melted chocolate—it adds a festive pop that’s both pretty and refreshing. Sometimes, I swap candy canes for finely chopped toasted hazelnuts for a nutty alternative that pairs beautifully with chocolate.

Side Dishes

These madeleines shine alongside a hot cup of peppermint tea or a creamy mocha latte. For a holiday brunch, I serve them with a bowl of fresh berries and whipped cream to balance the chocolate richness.

Creative Ways to Present

For parties, I arrange these madeleines on a festive platter lined with evergreen sprigs and dust with powdered sugar for a snowy effect. Another favorite is serving them individually wrapped in cellophane with a red ribbon for gifting—they feel so special and homemade!

Make Ahead and Storage

Storing Leftovers

I store leftover madeleines in an airtight container at room temperature, but truthfully, they’re best eaten within a day or two to enjoy that tender texture. After that, they start drying out and lose their delicate crumb.

Freezing

While I generally avoid freezing dipped madeleines because chocolate can dull and candy canes get soggy, you can freeze the plain madeleines in a single layer for up to a month. Then thaw them at room temperature before dipping and decorating fresh.

Reheating

If you want to enjoy leftovers warm, gently reheat plain madeleines in a 300°F oven for 3–5 minutes to soften slightly. Though once dipped in chocolate, reheating can melt the topping and affect texture, so I prefer them fresh for the best experience.

Frequently Asked Questions:

Can I make Chocolate Peppermint Madeleines without a madeleine pan?

The pan is key to the signature shell shape and texture, so it’s highly recommended. Without it, you won't get that classic look or the delicate edges. If you don't own one yet, this recipe is a great reason to pick one up—they’re affordable and versatile!

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

You can skip peppermint extract altogether, or swap it for almond extract for a delicious chocolate-almond flavor twist. Vanilla alone also works for a simpler, comforting taste.

Can I prepare the batter the night before?

It’s best to let the batter chill for 45 minutes to 2 hours. Beyond that, the butter firms up too much, which can make the madeleines dense. So preparing batter the night before isn’t ideal, but you can refrigerate it in the morning before baking later in the day.

Why do my madeleines sometimes turn out flat?

Flat madeleines typically result from underbeating the eggs and sugar or over folding the batter after adding dry ingredients. Make sure you beat eggs and sugar until thick ribbons form and fold gently to preserve the airiness in the batter. Also, resting the batter before baking helps create the classic hump.

Final Thoughts

This Chocolate Peppermint Madeleines Recipe holds a special place in my kitchen, especially around the holidays. They’re a delightful way to impress friends with something elegant yet totally doable—and more importantly, delicious. I hope you love making and sharing them as much as I do. Give them a try, and I promise your kitchen will smell like cozy chocolate peppermint dreams in no time!