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; 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 utterly charming about these little shell-shaped treats that melts your heart — and makes your kitchen smell divine. The Chocolate Peppermint Madeleines Recipe blends rich cocoa with a refreshing hint of peppermint, perfect for cozy afternoons or festive gatherings. Trust me, once you try these, they’ll become a holiday staple in your home.

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

This recipe just might be my new favorite way to enjoy madeleines — the classic French pastry with a festive twist. The combo of peppermint and chocolate is comforting yet sophisticated, and every bite gives you that perfect soft yet lightly crisp texture. I love how these look and taste, especially when you dip them in melted chocolate and sprinkle crushed candy canes on top for a bit of crunch.

Perfect Flavor Balance: The peppermint extract pairs wonderfully with Dutch-processed cocoa for a rich yet refreshing taste that feels like a winter hug.
Elegant and Festive: These madeleines boast that classic shell shape and get a beautiful glossy chocolate dip that’s sure to impress any guest.
Light, Airy Texture: After resting, the batter puffs up just right, so your madeleines come out soft and spongey inside with a delicate crust outside.
Simple Yet Special: With just a few basic ingredients and a short resting time, you’ll have a bakery-worthy treat fresh from your oven.

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

Every ingredient in this Chocolate Peppermint Madeleines Recipe plays a role in getting that irresistible flavor and texture. I always recommend using fresh, quality products—like real peppermint extract and good Dutch-processed cocoa—to bring these goodies to life. Here’s why each piece matters:

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 that signature tender crumb; melting it first helps combine ingredients smoothly.
Eggs: Give structure and help create a light, airy texture once beaten well with sugar.
Granulated Sugar: Sweetens while helping create the batter’s volume when whipped with eggs.
Vanilla Extract: Adds warmth and depth, balancing the peppermint crispness.
Peppermint Extract: The star of the show for that fresh, festive kick – just a little goes a long way.
All-purpose Flour: The foundation for the cakes, providing structure without heaviness.
Dutch-processed Cocoa Powder: Ensures a smooth, rich chocolate flavor with less acidity.
Baking Powder: Lightens the batter so the madeleines rise just right.
Salt: Enhances all the flavors, especially the chocolate.
Espresso Powder (optional): Intensifies the chocolate taste; feel free to skip if this is new to you.
Bittersweet Chocolate: For that luscious dip that seals in flavor and adds a glossy finish.
Crushed Candy Canes: Adds crunch and a bright, festive flair 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

One of my favorite things about this Chocolate Peppermint Madeleines Recipe is how easy it is to tweak according to your mood or pantry. Whether you want more chocolate flavor, less peppermint, or even a dairy-free version, it’s a versatile little treat!

Less Peppermint: Sometimes I dial the peppermint extract back to a half teaspoon or skip it altogether if I’m serving these to little ones or anyone who prefers milder flavors.
Almond Swaps: I’ve swapped the peppermint extract for almond extract to get a chocolate-almond version that’s just as dreamy and a great change-up.
Extra Mocha Boost: Adding an extra half teaspoon of espresso powder gives a wonderful mocha vibe—perfect if you’re a coffee and chocolate fan like me.
Chocolate Only: Skip the candy canes and simply dip in melted chocolate, or sprinkle with colored sugar for birthdays or Valentine’s Day.

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

Step 1: Melt Butter and Prep Your Workspace

Start by melting half a cup of unsalted butter in a large bowl. Let it cool slightly while you get everything else ready — this little pause helps so the butter won’t scramble your eggs later. Pro tip: I like to line up all my dry ingredients in a sieve to keep the process smooth and mess-free.

Step 2: Whip Eggs and Sugar Until Fluffy

This step is key! Beat the eggs and granulated sugar on high speed for 8 to 10 minutes until the mixture is pale, thick, and ribbons form when you lift the whisk. This whipping makes sure your madeleines get their delicate, airy texture. When you add your peppermint and vanilla extracts, stir lightly to keep those bubbles alive.

Step 3: Fold In Dry Ingredients Gently

Sift together your flour, cocoa powder, baking powder, salt, and espresso powder if you’re using it. Gently fold them into your egg mixture with a silicone spatula—gentle is the word here, so you don’t lose all the lovely air you just beat in. The batter will start looking glossy after you add the melted butter, so keep folding until it’s just combined.

Step 4: Chill Batter Before Baking

Cover your batter and pop it in the fridge for at least 45 minutes but no more than 2 hours. Chilling lets the batter firm up so your madeleines can puff correctly in the oven without becoming dense. I never skip this step — it really makes a difference!

Step 5: Prepare Pan and Preheat Oven

Brush the wells of your madeleine pan lightly with melted butter (the last 2 tablespoons). Then, preheat your oven to 425°F (218°C). I usually use a pastry brush for quick, even coating — definitely worth the small effort.

Step 6: Spoon Batter Into Pan and Bake

The batter should be thick and airy after chilling — don’t stir it again to avoid deflating. Drop about one tablespoon into each well, no need to spread. Bake for 3 minutes at 425°F, then carefully reduce the heat to 350°F (177°C) without opening the oven and bake for 6 to 7 more minutes. The madeleines are done when they spring back softly when you press their tops.

Step 7: Cool and Add Your Festive Toppings

Let the madeleines cool in the pan for about 5 minutes before gently flipping them onto a cooling rack. Once fully cool, dunk their tops in melted bittersweet chocolate and sprinkle with crushed candy canes while the chocolate is still wet. I find using a 2-cup glass measuring cup perfect for dunking—it’s easy and keeps your chocolate smooth.

Top Tip

From my experience baking these chocolate peppermint madeleines, the biggest difference-maker is how you treat the batter and the oven. Here are my go-to tips to get these perfect every time:

Batter Rest is Essential: Don’t skip chilling the batter. It lets flavors meld and ensures your madeleines rise with that airy cloud-like texture instead of turning heavy.
Whip Eggs Properly: Beat the egg and sugar mix long enough so it thickens and forms “ribbons” — this step creates the lightness we all want.
Temperature Shift in Baking: Baking at high heat first, then lowering it, creates a beautiful dome and crisp edges.
Don’t Overwork the Batter: Folding gently means preserving the air bubbles that help the madeleines rise and stay tender.

How to Serve Chocolate Peppermint Madeleines Recipe

Chocolate Peppermint Madeleines - Serving Suggestion

Garnishes

I always go for the classic combo here — dipping the tops in silky bittersweet chocolate and a generous sprinkle of crushed candy canes. It adds not only extra peppermint goodness but also a festive crunch that feels so special. Sometimes, I mix in a few red and green sprinkles for a holiday party to mix things up.

Side Dishes

These madeleines pair beautifully with a hot cup of peppermint tea or a mocha latte. For an indulgent twist, serve alongside vanilla bean ice cream or a dollop of whipped cream dusted with cocoa powder. I’ve even enjoyed them with a fresh fruit salad when I want something lighter.

Creative Ways to Present

For gatherings, I like arranging the madeleines on a festive platter lined with evergreen sprigs or peppermint candies for that holiday cheer vibe. You can also stack them in a pretty box with some tissue paper as a handmade gift—it’s always a hit! Small glass cloches or clear jars work great for a cute display too.

Make Ahead and Storage

Storing Leftovers

I’ve found these madeleines are best eaten fresh or within a day or two. If you do have leftovers, store them in an airtight container at room temperature — this will keep their soft texture longer than refrigeration. Just avoid the fridge if possible since it tends to dry them out.

Freezing

Since the madeleines have a delicate crumb and chocolate coating, freezing isn’t ideal. But if you need to, freeze the madeleines without dipping in chocolate and place them in a single layer on a baking sheet first to avoid sticking. Then, transfer to a freezer bag for up to a month. When ready, thaw at room temperature before decorating.

Reheating

If your madeleines have lost a little softness, I reheat them gently in a warm oven (around 300°F) for about 5 minutes to refresh their texture. Avoid microwaving if possible—it can make them rubbery or overly dry.

Frequently Asked Questions:

Can I make Chocolate Peppermint Madeleines without a madeleine pan?

The madeleine pan is essential for getting the signature shell shape and delicate texture. Without it, the batter won’t hold the same form, and your result may be dense rather than light and airy. I recommend investing in a madeleine pan — they’re not expensive and really worth it!

What type of cocoa powder should I use?

For the best taste, use Dutch-processed cocoa powder, which has a smoother, less acidic flavor that complements the peppermint beautifully. Natural cocoa powder can work, but the flavor profile will be a bit different and more acidic. I usually pick up Dutch-processed because it’s just so rich and velvety.

Can I substitute peppermint extract?

Absolutely! If you’re not a peppermint fan or don’t have it on hand, you can skip it or swap it for almond extract to create a lovely chocolate-almond madeleine. Alternatively, vanilla alone keeps things simple and delicious, but the peppermint really adds that festive lift I adore.

How do I know when the madeleines are perfectly baked?

The best test is gently pressing the top of a madeleine once it finishes baking; it should spring back to the touch. If your finger leaves an indentation, they need another minute or so. Also, you’ll see a slight rise and a golden-brown edge without overbaking—timing is key for that tender crumb.

Final Thoughts

Chocolate Peppermint Madeleines have truly carved a warm spot in my baking repertoire. They’re a little burst of festive joy wrapped in a perfect bite of chocolaty, minty goodness. I love how approachable this recipe is — it feels fancy but isn’t complicated. So grab your madeleine pan, melt some butter, and give these a try; I promise you’ll enjoy every joyful nibble and maybe even share a few with friends (or keep them all for yourself, no judgment here!).