Description
Delight in these Chocolate Peppermint Madeleines, a perfect festive treat combining rich cocoa-flavored tender cakes with a refreshing hint of peppermint. Topped with melted bittersweet chocolate and crushed candy canes, these shell-shaped cookies are ideal for the holiday season or any special occasion.
Ingredients
Scale
Madeleine Batter
- 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
Topping
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Melt Butter: Melt 1/2 cup (8 Tbsp; 113g) unsalted butter in a large bowl and set aside to slightly cool while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for 8–10 minutes until thick, pale, and ribbon-like when lifting the beaters. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold with a silicone spatula until just combined.
- Combine Butter and Batter: Pour in melted butter and fold gently with a spatula until fully incorporated and glossy.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes up to 2 hours to allow it to set properly without becoming too firm.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan with it.
- Fill Pan: Without stirring, spoon 1 tablespoon of batter into the center of each scalloped madeleine well. Cover extra batter and refrigerate if baking in batches.
- Bake Madeleines: Bake at 425°F for 3 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 7 minutes. Test doneness by pressing the tops—if they spring back, they are done; if not, bake one more minute and test again.
- Cool Madeleines: Let madeleines cool in the pan for 5 minutes before inverting onto a cooling rack to cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or 2-cup liquid measuring cup. Microwave in 20-second increments, stirring after each until completely melted and smooth. Alternatively, use a double boiler.
- Dip and Decorate: Dip the tops of cooled madeleines in melted chocolate and place on parchment-lined baking sheet. Sprinkle crushed candy canes on top while chocolate is still wet. Allow chocolate to set at room temperature or refrigerate for faster setting.
Notes
- Madeleines taste best the day or day after baking; freezing is not recommended but can be done for up to 1 month if undecorated. Thaw at room temperature before decorating, noting a denser texture.
- Use Dutch-processed cocoa powder for best chocolate flavor.
- Espresso powder is optional but enhances cocoa flavor and complements peppermint; omit or increase according to preference.
- For melting chocolate, finely chop bars and microwave carefully or use double boiler to avoid burning.
- A madeleine pan is essential for the classic shell shape and texture; consider purchasing one if you don't have it.
- To omit peppermint, simply leave out the peppermint extract or substitute 1/2 teaspoon almond extract for a chocolate-almond twist.
- Decorate with just chocolate or festive sprinkles if you prefer.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
