Mince pie cookies are the ultimate mash-up of two holiday classics—chewy chocolate chip cookies and the fruity richness of traditional mince pies. If you’re looking for a cozy Christmas bake that stands out from the usual cookie tray, this is it. These festive treats wrap warmly spiced mincemeat inside golden cookie dough, creating a gooey, indulgent surprise in every bite. Whether you’re baking for a party, gifting to friends, or just treating yourself, mince pie cookies bring the magic of the season into your kitchen.
Table of Contents
Why You’ll Love This Recipe
- A fun twist on classic Christmas desserts
- Perfect blend of chewy, buttery cookie dough and rich mincemeat
- Great for using up leftover jarred or homemade mincemeat
- No fancy tools or skills needed—great for beginner bakers
- Freezer-friendly and ideal for make-ahead holiday prep
Ingredients
- 125g unsalted butter or baking spread
- 100g light brown sugar
- 75g granulated sugar
- 1 medium egg (or 1 large if preferred)
- 1 tsp vanilla extract (optional, but recommended)
- 300g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 300g chocolate chips (mix of milk and dark recommended)
- 10 heaped spoonfuls of mincemeat (frozen slightly for easier handling)
Instructions
- Freeze the mincemeat: Spoon 10 heaped spoonfuls of mincemeat onto a lined tray. Freeze for 1–4 hours until semi-solid.
- Preheat the oven: Set to 180ºC (fan) or 200ºC (conventional). Line two baking trays.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.
- Add egg and vanilla: Beat in the egg and vanilla until fully incorporated.
- Mix dry ingredients: Add flour, baking powder, bicarb, and salt. Mix until a dough forms.
- Add chocolate chips: Fold in chocolate chips evenly.
- Form dough balls: Divide dough into 10 balls (90–100g each). Flatten each one in your hand.
- Stuff with mincemeat: Place a frozen spoonful of mincemeat in the center of each dough circle. Wrap and seal completely.
- Bake: Place cookies spaced apart on trays and bake for 11–13 minutes.
- Cool: Let cool on the tray for 30 minutes before moving—cookies continue to cook as they rest.
Recipe Details
- Prep Time: 1 hour 20 minutes (including freezing time)
- Cook Time: 12 minutes
- Cooling Time: 30 minutes
- Total Time: ~2 hours
- Servings: 10 large cookies
Nutrition Facts (Estimated per cookie)
- Calories: ~380 kcal
- Carbohydrates: 45g
- Sugar: 28g
- Fat: 18g
- Saturated Fat: 10g
- Protein: 4g
- Sodium: 200mg
Nutrition info may vary based on mincemeat and chocolate chip brands used.
Tips & Variations
- No chocolate? Omit or replace with white chocolate chips or chopped nuts.
- Mini version: Make 20 smaller cookies with teaspoon-sized fillings and reduce baking time to ~9 minutes.
- Dough ahead: Freeze unbaked, stuffed dough balls. Bake directly from frozen, adding 1–2 mins.
- Festive flair: Drizzle with melted chocolate or dust with icing sugar once cooled.
- Make it gluten-free: Use a gluten-free flour blend and add ¼ tsp xanthan gum.
Mince Pie Cookies
Equipment
- Mixing bowl
- – Electric mixer (optional)
- – Baking trays
- – Ice cream scoop or spoon
- Parchment paper
Ingredients
- – 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
- – 10 heaped spoonfuls of mincemeat slightly frozen
Instructions
- Spoon mincemeat onto a tray and freeze for 1–4 hours.
- Preheat oven to 180ºC fan / 200ºC regular.
- Cream butter and sugars.
- Add egg and vanilla.
- Mix in flour, baking powder, bicarb, and salt.
- Stir in chocolate chips.
- Divide dough into 10 portions, flatten each.
- Add mincemeat center and seal dough around it.
- Place on trays and bake 11–13 mins.
- Cool on trays for 30 mins before serving.
Notes
– Store in airtight container or freeze
FAQs
Can I use shop-bought mincemeat?
Yes! Both store-bought and homemade mincemeat work perfectly here.
Do I need to freeze the mincemeat first?
Highly recommended. It makes stuffing the dough cleaner and prevents leakage during baking.
Can I make these without chocolate?
Absolutely. Just skip the chocolate chips—your cookies will still be delicious.
How do I store these?
Keep in an airtight container for up to 4 days, or freeze for up to 3 months.
What can I serve them with?
A glass of mulled wine or a mug of spiced hot chocolate makes these cookies even more festive.
Conclusion
These mince pie cookies are everything you love about the holidays—warm, sweet, nostalgic, and just the right amount of indulgent. They’re easy to make, crowd-pleasing, and totally unique. Whether you bake them for your Christmas cookie swap or enjoy them curled up by the fire, they’re sure to become a new seasonal favorite.