Lindsey Miller’s Chocolate Dipped Peanut Butter Madeleines
📜 Collection: JC | ✍️ Attribution: Lindsey Miller | 📂 Category: Desserts Tender, shell-shaped peanut butter cakes are dipped in rich semisweet chocolate and coated with chopped peanuts for the perfect finish. A delightful twist on the classic French madeleine created by Lindsey Miller.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | 18 mins | 24 madeleines |
🔪 Key Equipment
- Two 12-shell madeleine pans
- Microwave-safe bowls
- Wire cooling rack
- Cookie sheet
- Waxed paper
- Whisk
- Small scoop or spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup (1 stick) | Unsalted Butter | room temperature |
| 1 cup | Granulated Sugar | divided |
| 2/3 cup | Unsalted Peanut Butter | chunky or smooth |
| 2 large | Eggs | room temperature |
| 1 teaspoon | Vanilla Extract | none |
| 1 cup | All-Purpose Flour | none |
| 1/2 teaspoon | Salt | none |
For Dipping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Semisweet Chocolate Chips | none |
| 2/3 cup | Peanuts | honey roasted or plain, chopped |
Instructions
Step 1: Prep and Batter
- 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 (1 stick) unsalted butter and the 1 cup granulated 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 2 large eggs one at a time, whisking well after each addition.
- Whisk in the 2/3 cup unsalted peanut butter until well blended. Add the 1 teaspoon vanilla extract, 1 cup all-purpose flour, and 1/2 teaspoon salt, whisking until just incorporated.
- Using a small scoop or a spoon, fill each mold with batter.
Step 2: Bake and Cool
- 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 until they reach room temperature.
Step 3: Chocolate Dipping
- Line a cookie sheet with waxed paper. Place the 2/3 cup peanuts in a shallow bowl. Melt the 2 cups semisweet chocolate chips 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 until firm before serving.
💡 Make-Ahead & Storage: Store finished madeleines in an airtight container at room temperature with waxed paper between layers for up to 3 days.
Original Recipe Scan
