Mince Pie Cookies
Soft chocolate chip cookies filled with festive mincemeat—perfect for Christmas snacking, gifting, or freezing ahead for a holiday treat.
Equipment
- Large mixing bowl
- Hand or stand mixer
- - 2 baking trays
- Parchment paper
Ingredients
- #### Cookie Dough
- - 125g unsalted butter or baking spread
- - 100g light brown sugar
- - 75g granulated sugar
- - 1 medium egg
- - 1 tsp vanilla extract
- - 300g plain flour
- - 1½ tsp baking powder
- - ½ tsp bicarbonate of soda
- - ½ tsp sea salt
- - 300g chocolate chips
- #### Filling
- - 10 heaped spoonfuls mincemeat frozen
Instructions
- Scoop 10 spoonfuls of mincemeat onto a tray and freeze for at least 1 hour.
- Preheat oven to 180°C fan (200°C regular). Line two baking trays.
- Cream butter and sugars until smooth.
- Beat in egg and vanilla.
- Mix in flour, baking powder, bicarb, and salt to form a dough.
- Fold in chocolate chips.
- Divide dough into 10 balls (90–100g). Flatten, wrap around frozen mincemeat, and seal.
- Place on trays and bake for 11–13 minutes.
- Cool on trays for 30 minutes. Enjoy warm or store.
Notes
- Store 3–4 days in an airtight container.
- Freeze baked or unbaked for up to 3 months.
- Use homemade or shop-bought mincemeat.
- Freeze baked or unbaked for up to 3 months.
- Use homemade or shop-bought mincemeat.