Description
Delight in these Chocolate Peppermint Madeleines, a festive twist on the classic French sponge cake cookie. Featuring a rich cocoa flavor enhanced with peppermint extract, these airy treats are dipped in smooth bittersweet chocolate and topped with crushed candy canes for a perfect holiday indulgence.
Ingredients
Scale
Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter (plus another 2 Tbsp (28g) for the pan)
- 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 sugar on high speed for 8–10 minutes until thick, pale, and ribboning. Beat in vanilla and peppermint extracts just until combined.
- Sift Dry Ingredients: Sift together the 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.
- Add Butter: Pour in the melted butter and fold gently until fully incorporated, resulting in a glossy batter.
- Chill Batter: Cover and refrigerate the batter for at least 45 minutes up to 2 hours to allow it to firm but not get too dense.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt the remaining 2 Tbsp (28g) butter and lightly brush each well of the madeleine pan.
- Fill Pan: Without stirring the batter, spoon 1 tablespoon into the center of each scalloped well of the pan. If you have extra batter, cover and refrigerate it.
- 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 or until the tops spring back when lightly pressed.
- Cool Madeleines: Cool in the pan for 5 minutes, then invert onto a cooling rack and let cool completely.
- Melt Chocolate: Place chopped bittersweet or semi-sweet chocolate in a heatproof bowl or glass measuring cup and melt in 20-second increments in the microwave, stirring between each, until smooth.
- Dip and Decorate: Dip the tops of the cooled madeleines in melted chocolate, then sprinkle with crushed candy canes. Set on parchment-lined baking sheet and let the chocolate set at room temperature or chill briefly in the refrigerator.
Notes
- Freezing is not recommended as madeleines lose moisture and texture, but if necessary, freeze undipped madeleines single-layered for up to 1 month and thaw before decorating.
- Use Dutch-processed cocoa powder for best flavor and darker color.
- Espresso powder enhances chocolate flavor but can be omitted or increased for a mocha twist.
- For melting chocolate, high-quality baking chocolate such as Ghirardelli or Baker’s semi-sweet or bittersweet is preferred.
- A madeleine pan is essential for the classic shape and texture; consider investing if you don’t own one.
- You can omit peppermint extract or substitute with 1/2 teaspoon almond extract for a different flavor profile.
- Madeleines are best enjoyed fresh within a day or two to maintain their characteristic light texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 55 mg
