Chocolate Peppermint Madeleines

These Chocolate Peppermint Madeleines are delicate, shell-shaped French sponge cakes with a festive twist. I take rich, chocolatey madeleines and dip them in peppermint-kissed white or dark chocolate, then sprinkle them with crushed candy canes for a holiday-ready treat that’s both elegant and fun.

Why You’ll Love This Recipe

I love these madeleines because they’re light, tender, and incredibly pretty. The deep cocoa flavor in the sponge pairs beautifully with the cool bite of peppermint and the crunch of candy canes. They make a lovely addition to holiday dessert tables, gift boxes, or cozy afternoons with coffee or hot cocoa. Plus, they look fancy but are surprisingly simple to make once I have the right pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate madeleines:

• Eggs

• Granulated sugar

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter (melted and cooled slightly)

For the peppermint topping:

• White or dark chocolate chips (melted)

• Peppermint extract

• Crushed candy canes or peppermint candies

Directions

1. I preheat the oven to 375°F (190°C) and butter and flour my madeleine pan well.

2. In a mixing bowl, I beat the eggs and sugar together until thick, pale, and fluffy—about 5 minutes.

3. I stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

5. I gently fold the dry ingredients into the egg mixture, being careful not to deflate it.

6. I slowly fold in the melted butter until the batter is smooth and glossy.

7. I spoon the batter into the prepared madeleine pan, filling each mold about ¾ full.

8. I bake for 8–10 minutes, or until the tops spring back lightly to the touch.

9. I cool the madeleines in the pan for a few minutes, then transfer them to a wire rack.

10. Once cool, I dip each madeleine halfway into melted chocolate that’s been flavored with a drop of peppermint extract, then sprinkle with crushed candy canes.

11. I let the chocolate set before serving.

Servings and timing

This recipe makes about 20–24 madeleines. It takes 15–20 minutes to prep and 8–10 minutes to bake per batch.

Variations

• I use dark chocolate for a rich base, or white chocolate for a creamy contrast.

• Instead of dipping, I sometimes drizzle the chocolate over the top for a lighter touch.

• I add mini chocolate chips to the batter for even more chocolate flavor.

• I’ve flavored the batter with a hint of peppermint extract for double minty flavor.

• For a snowy look, I dust them with powdered sugar before serving.

Storage/reheating

I store the madeleines in an airtight container at room temperature for up to 3 days. If I’ve dipped them in chocolate, I let them fully set and separate layers with parchment paper.

They can be frozen (undipped) for up to 2 months. I thaw at room temperature, then dip in chocolate and decorate fresh.

No reheating needed—they’re best enjoyed at room temperature.

FAQs

Do I need a madeleine pan?

Yes, it gives them their signature shell shape and delicate texture. I’ve found that silicone or metal pans both work well with proper greasing.

Can I use Dutch-process cocoa?

Yes, I’ve used Dutch-process cocoa for a deeper chocolate flavor. Just make sure the baking powder is fresh for a good rise.

How do I get the signature hump on top?

A chilled batter and hot oven help create that classic madeleine “hump.” I usually chill the filled pan for 10 minutes before baking.

Can I skip the peppermint?

Absolutely. I leave off the peppermint and just dip them in chocolate or dust with powdered sugar for a more traditional version.

How do I keep the madeleines from sticking?

I thoroughly butter and flour the molds, and I let the madeleines cool for just a couple of minutes before gently removing them.

Conclusion

These Chocolate Peppermint Madeleines are my go-to when I want something festive and elegant with a homemade touch. The soft, cakey texture paired with rich chocolate and cool peppermint makes them perfect for the holiday season—or anytime I want to impress with minimal effort. They’re simple, beautiful, and guaranteed to disappear fast.

Print