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–+ servings
We love cookies around here, and these Chocolate Covered Madeleines are not only delicious, they are so pretty! Make it the centerpiece on your kitchen table for Valentine's Day, or add them to a pretty Valentine's basket for your kids! Need a dessert for the classroom party? Everyone will love these cookies, and it's an easy recipe, too!
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5 from 1 vote

Chocolate Covered Madeleine Cookies Recipe

A delicious shortbread style cookie dipped in chocolate. Perfect for any occasion! Switch up the color of chocolate to make it festive for any holiday.
Prep Time7 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: French
Servings: 16 cookies
Calories: 177kcal
Author: Kelly Stilwell

Ingredients

To Make the Cookies

  • 2 eggs room temp
  • ⅔ C sugar
  • 1 tsp pure vanilla extract
  • ½ tsp lemon zest freshly grated
  • 1 pinch salt
  • 1 C flour
  • 8 T unsalted butter (1 stick) melted and slightly cooled

To Make the Chocolate Coating

  • 6 ounces white chocolate wafers or chips
  • Red gel food coloring

Instructions

To Make the Cookies

  • Preheat oven to 375 degrees.
  • Prep the Madeleine's pan with baking spray.
  • Beat eggs and sugar in bowl with an electric mixer on medium speed to blend the two together.
  • Add vanilla, lemon peel and salt, mixing until blended.
  • Gradually add flour, beating until just blended.
  • Slowly add the cooled melted butter, beating until just blended.
  • Spoon batter into each indentation in pan until 3/4 filled.
  • Bake at  375 degrees until puffed and brown, for 12-15 minutes. Check them at 10 minutes as oven temperatures vary.
  • Cool 5 minutes while still in the pan.
  • Gently transfer the cookies by removing them from pan to wire racks.
  • Let cool for at least 60 full minutes before coating with the melted chocolate as the cookies are very delicate.

For the Chocolate Coating

  • Line a cookie sheet with wax paper.
  • Using a double boiler, melt one package of white chocolate wafers, stirring.
  • Continue to stir as the chocolate begins to melt.
  • Add 4-5 drops of red gel food coloring, or until the chocolate is the shade of red you prefer. Stir to blend the color throughout the chocolate.
  • While the chocolate is still hot dip the cookie half way into the pan. 
  • Set the dipped cookie onto the lined cookie sheet.
  • Allow the chocolate to dry completely, about one hour.
  • Either in clean double boiler or in the microwave, melt the other package of white chocolate.
  • Once melted spoon the white chocolate into a piping bag with a #2 tip.
  • With the filled piping bag begin to draw the lines on the chocolate dipped cookie.
  • Allow to dry before serving.

Nutrition

Serving: 1 | Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 21mg | Potassium: 49mg | Fiber: 1g | Sugar: 15g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg