Let’s talk about madeleines. Those delicate, buttery, shell-shaped French cookies that feel impossibly fancy but are surprisingly simple to make. Now add chocolate and peppermint, and you’ve got a holiday treat that’s absolutely irresistible.
These chocolate peppermint madeleines are everything you want in a festive cookie: tender and light with a hint of cool peppermint, dipped in rich dark chocolate, and sprinkled with crunchy candy cane pieces.
They’re elegant enough for gift-giving, simple enough for a cozy afternoon with tea, and so delicious they’ll disappear before you’ve finished your first cup. Little French holiday magic, right in your kitchen.
The Secret to Perfect Madeleines with That Signature Bump
The hallmark of a perfect madeleine is the little bump on the back—that signature hump that separates a good madeleine from a great one.
The secret is chilling the batter. Madeleine batter needs to rest in the refrigerator for at least an hour, preferably longer. This relaxes the gluten and allows the flavors to meld, and the temperature shock when it hits the hot pan creates that beautiful bump.
The other secret? Don’t overmix. Fold the flour in gently until just combined. Overmixing develops gluten and can make your madeleines tough instead of tender. And be sure to butter and flour the pan generously—madeleines are notorious for sticking. Follow these rules, and you’ll have bakery-perfect madeleines every time.
Ingredients
Instructions
Combine Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Beat Eggs and Sugars
In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 3-5 minutes until pale, thick, and fluffy. The mixture should fall in a ribbon when you lift the beater.
Add Extracts
Beat in the vanilla and peppermint extracts.
Fold in Dry Ingredients
Sift half the dry ingredients over the egg mixture and fold gently with a spatula until just combined. Repeat with the remaining dry ingredients. Do not overmix.
Add Melted Butter
Drizzle the cooled melted butter around the edges of the bowl. Fold gently until just incorporated and the batter is smooth.
Chill the Batter
Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours. This step is essential for that signature bump.
Preheat and Prep Pan
When ready to bake, preheat your oven to 375°F (190°C). Generously butter and flour a madeleine pan, tapping out excess flour.
Fill the Pan
Spoon or pipe the chilled batter into the prepared pan, filling each shell about ¾ full. Do not overfill—they will spread.
Bake
Bake for 10-12 minutes until the edges are golden and the centers spring back when lightly touched. The signature bump should be visible on the back.
Cool
Let the madeleines cool in the pan for 2-3 minutes, then gently release them onto a wire rack to cool completely.
Dip in Chocolate
Once completely cool, melt the chocolate with coconut oil in 30-second bursts in the microwave, stirring until smooth. Dip half of each madeleine into the chocolate, letting excess drip off. Place on parchment paper.
Add Sprinkles
While the chocolate is still wet, sprinkle with crushed candy canes. Let set completely.
Serve
Dust with powdered sugar if desired and serve. Best enjoyed the day they’re made.
Pro-Tips for Madeleine Greatness
- Chill the Batter: This is non-negotiable for that signature bump. At least 1 hour, preferably longer.
- Butter and Flour Generously: Madeleines love to stick. Be thorough with your pan preparation.
- Don’t Overmix: Fold gently until just combined. Overmixing = tough madeleines.
- Work Quickly When Dipping: If the chocolate starts to thicken, reheat briefly. Work in small batches.
- Serve Fresh: Madeleines are best the day they’re made. If you must store them, keep in an airtight container at room temperature for up to 2 days.
