I decided it was time to break out the madeline pan again and this recipe looked fun and festive.

This was a pretty easy recipe you basically whisk all of the dry ingredients together (ideally after sifting). Then you whip the eggs, sugar, vanilla, and peppermint together for about 8 minutes. You’ll fold in the dry ingredients and then gently fold in the melted butter. You’re trying to mix everything together without deflating the batter.

Scoop the batter into the madeline pans and then pop those in the freezer for 15 minutes. After that you’ll pop them in a pre-heated oven for about 12 minutes. Be sure to let them cool in the pan for about 30 minutes before taking them out. I let mine cool longer and then melted some semi-sweet chocolate with just a little coconut oil and used a spoon to drizzle over the top of the cookie and sprinkled some crushed peppermint on there.

I thought it had a really nice chocolatey peppermint flavor and they reminded me a lot of the Peppermint Chocolate Biscotti I made several years ago. They weren’t as pretty as I’d hoped but they were festive so that’s what counts, right?

Recipe Used: Food Duchess