Mince Pie Cookies! – Jane’s Patisserie

Delicious chocolate chip cookies stuffed with mincemeat to make scrumptious mince pie cookies! 

Ooooh yes, that’s right, here are my MINCE PIE COOKIES!! I know, I know, they look and sound epic. I couldn’t get over how many people were asking for these beauties, so here you go!

They are so easy, a delicious twist on a classic few bakes, and combine my favourite things so what’s not to love about them!?

Festive Baking

Can we take a minute to appreciate it’s a new Christmas recipe for this year, finally, and I AM SO EXCITED. I adore Christmas baking, as you all know by now, and these mince pie cookies are just next level. 

I have done so many delicious Christmas themed cookies already such as my gingerbread NYC cookies, my Christmas pudding cookies, and of course the classic gingerbread but these beauties are just oh HELLO.

I am a firm believer in making festive baking as fun as possible, and these are just fun and a little different and so far have proved so popular with all mince pie lovers out there. 

Mincemeat

I have a few mincemeat related bakes in my world now, including my mince pie crumble bars which I LOVE, as well as my homemade mince pies. The mince pies themselves are easier to make than you think, and the crumble bars are another fun twist on a bake. 

Whenever I make my mincemeat, I use the recipe on the recipes above, as it’s just so easy. I tend to make up a batch anyway because I know I will inevitably be baking them anyway, so nabbing a little of that for these cookies is worth it. 

You can also use shop bought mincemeat, there is NOTHING wrong with that. You don’t need much for these cookies, so I don’t blame you. 

All you need to do is scoop a heaped spoonful onto a lined tray, and freeze for as long as possible. It may not freeze completely solid, but you want it to have thickened and be easier to push cookie dough around the mincemeat to make it less of a sticky mess. 

Cookie Dough

So the cookie dough for these cookies is the same as all the others… and can you really blame me?! It’s the best cookie dough out there and it works to wrap around a filling

• Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. I use fridge cold baking spread, or room temp block butter. 
• Sugar – I used just light brown soft sugar to help the flavour – but you can use a mix or white granulated and light brown sugar. 
• Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
• Vanilla – Optional, but adds a delicious flavour. 
• Flour – Always use plain flour in your cookies!! 
• Raising agents – For these, I use bicarbonate of soda and baking powder. 
• Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter

Baking

Once you have made the cookie dough for these, it’s a bit messy, but totally worth it. I make the cookie dough and split them into 10 cookies (it’s about 90g per cookie). 

You want to flatten the cookie dough portion in the palm of your hand, add the mincemeat to the middle, and try and wrap the cookie dough around the mincemeat and seal it in without any poking out.

I have tried this with only freezing the mincemeat for an hour, and I did need to use a spoon to put the mincemeat onto the cookie dough, but it still worked, just make sure that you have made the cookie dough portion big enough so there is enough cookie mixture to just press over the mincemeat and seal. 

I bake these at 180ºc in my fan oven, and it worked wonders. 11 minutes on the dot and I had a delicious cookie, which had spread slightly to the perfect shape, with no leakages! 

Tips & Tricks 

Cookies

• 125 g unsalted butter/baking spread
• 100 g light brown sugar
• 75 g granulated sugar
• 1 medium egg
• 1 tsp vanilla
• 300 g plain flour
• 1 + 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp sea salt
• 300 g chocolate chips
• 10 heaped spoonfuls mincemeat

• Spoon 10 heaped spoonfuls of mincemeat onto a lined tray and freeze for a minimum of an hour – 4+ hours is best.

• Preheat the oven to 180ºc fan, or 200ºc regular

• Add the butter and sugars to a bowl and beat until creamy

• Add in the egg and vanilla and beat again.

• Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

• Add in the chocolate chips and beat until distributed well

• Weigh your cookies out into ten cookie dough balls – they’re about 90-100g each

• Flatten each portion of cookie dough in your hand, add the mincemeat to the middle and wrap the cookie dough around tightly.

• The longer the mincemeat has frozen, the easier this is. Make sure the cookie dough is quite flat so you have enough to wrap around the mincemeat without causing a mess.

• Split the cookies between two large trays. Bake the cookies in the oven for 11-13 minutes.

• Let the cookies cool on the trays for at least 30 minutes, as they will continue to bake whilst cooling!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

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