A delightful twist on the classic madeleine from Lindsey Miller. These tender, shell-shaped peanut butter cakes are dipped in rich semisweet chocolate and coated with chopped peanuts for the perfect finish.
Author
Lindsey Miller
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 cup (1 stick) | Unsalted Butter, room temperature |
| 1 cup | Granulated Sugar |
| 2/3 cup | Unsalted Peanut Butter (chunky or smooth) |
| 2 large | Eggs, room temperature |
| 1 teaspoon | Vanilla Extract |
| 1 cup | All-Purpose Flour |
| 1/2 teaspoon | Salt |
| For Dipping: | |
| 2 cups | Semisweet Chocolate Chips |
| 2/3 cup | Peanuts (honey roasted or plain), chopped |
Instructions
- Place a rack in the center of the oven and preheat to 350°F.
- Thoroughly coat two 12-shell madeleine pans with butter or baking spray, brushing into each mold.
- In a microwave-safe bowl, combine the 1/2 cup of butter and the sugar. Microwave on low in 30-second intervals until the butter is just melted, then stir with a whisk until smooth.
- Let the mixture cool for 3-4 minutes.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the peanut butter until well blended. Add the vanilla, flour, and salt, whisking until just incorporated.
- Using a small scoop or a spoon, fill each mold with batter.
- Bake for 10-12 minutes, until the centers are puffed with their characteristic hump and the edges are light brown.
- Let the madeleines cool in the pans on a wire rack for 1-2 minutes, then carefully invert them onto the rack to cool completely.
- Prepare the Topping: Line a cookie sheet with waxed paper. Place the chopped peanuts in a shallow bowl. Melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
- Hold each cooled madeleine by its narrow end and dip about two-thirds of it into the melted chocolate, allowing excess to drip off.
- Immediately dip the chocolate-covered portion into the chopped nuts to coat.
- Place the finished madeleines on the prepared cookie sheet and let the chocolate set completely before serving.
Note
This recipe yields 24 madeleines.
