Chocolate Peppermint Madeleines are soft, shell-shaped sponge cakes with a rich chocolate flavor and a cool, festive hint of peppermint. Baked until perfectly fluffy and finished with a dip in dark chocolate or a dusting of crushed peppermint, these elegant little treats are ideal for the holidays—or whenever I want a sweet bite with a wintery twist. They’re as beautiful as they are delicious.
Why You’ll Love This Recipe
I love this recipe because it brings together the soft texture of traditional madeleines with the bold flavors of chocolate and peppermint. They’re simple to bake but feel extra special, making them perfect for gifting, dessert trays, or a cozy afternoon snack with hot cocoa or coffee. I also like that they’re portioned small—just right for a sweet treat without overindulging.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter (melted and slightly cooled)
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Eggs
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Granulated sugar
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Vanilla extract
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Peppermint extract
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Salt
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Optional: dark or semisweet chocolate (for dipping)
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Optional: crushed peppermint candies or candy canes (for topping)
Directions
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I grease the madeleine pan and lightly dust it with cocoa powder or flour to prevent sticking.
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I whisk together the eggs and sugar until pale and slightly thickened, then stir in vanilla and peppermint extract.
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In another bowl, I sift together the flour, cocoa powder, baking powder, and salt.
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I fold the dry ingredients into the egg mixture until just combined, then gently stir in the melted butter.
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I cover the batter and chill it for at least 30 minutes to help the madeleines rise properly.
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I preheat the oven to 375°F (190°C), spoon the batter into the pan (about ¾ full), and bake for 10–12 minutes until they spring back lightly to the touch.
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After cooling for a few minutes, I remove them from the pan and let them cool completely on a wire rack.
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Optional: I dip the tips in melted chocolate and sprinkle with crushed peppermint, then let them set before serving.
Servings and timing
This recipe makes about 18 madeleines and takes approximately 1 hour from start to finish, including chilling time. It’s a great small-batch dessert that looks elegant without much fuss.
Variations
Sometimes I drizzle them with white chocolate instead of dark for a lighter look. I’ve also added mini chocolate chips to the batter for extra richness. If I want a more intense peppermint flavor, I increase the extract slightly—but a little goes a long way. For a gluten-free version, I use a 1:1 gluten-free flour blend.
Storage/reheating
I store these in an airtight container at room temperature for up to 3 days. They’re best fresh but still tasty after a day or two. I don’t reheat them, but if I want to refresh the texture, I pop them in the microwave for 5 seconds. If dipped in chocolate, I keep them in a cool place so the coating stays firm.
FAQs
Do I need a madeleine pan?
Yes, for the traditional shell shape. I’ve used mini muffin pans in a pinch, but the texture and presentation are best with a madeleine pan.
Can I make the batter ahead of time?
Yes. I chill the batter for up to 24 hours and bake the madeleines fresh when I’m ready. The rest time actually helps improve the rise.
How strong is the peppermint flavor?
It’s subtle and refreshing. I keep it light so it doesn’t overpower the chocolate. If I like a bolder flavor, I add an extra drop of extract.
Can I freeze madeleines?
Yes. I freeze them after baking (before dipping) in a sealed bag for up to 1 month. I thaw at room temperature and add chocolate later if desired.
What’s the texture like?
They’re soft and cake-like with a slightly crisp edge when fresh. The inside stays moist and fluffy, especially when made with care.
Conclusion
Chocolate Peppermint Madeleines are a festive twist on a classic French treat, combining rich chocolate and cool mint in every soft, elegant bite. I love how easy they are to bake and how impressive they look once finished. Whether I’m gifting them, serving them at a holiday gathering, or saving a few for myself, they’re always a seasonal favorite I come back to year after year.
