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Swap pastry for cookie dough with this delicious twist on a Christmas classic – Mince Pie Cookies! This recipe turns up the taste factor with a brown butter cookie dough studded with blonde chocolate chunks. The cookies are crisp, chewy and gooey, with a fruity mincemeat filling baked into the middle. Finish them off with a sprinkling of icing sugar for that signature mince pie look!

Recipe Overview

FLAVOUR: Buttery, vanilla cookie dough with notes of caramelised white chocolate and fruity mincemeat. This recipe is all kinds of delicious!
TEXTURE: These cookies have crisp edges, a chewy centre and little pockets of creamy chocolate. The mince pie filling turns gooey and sticky when baked into the middle of the cookies, adding an indulgent and more-ish texture.
SERVES: You’ll make 12-14 cookies from this recipe, depending on how large you roll the dough. Want to make a smaller batch? Half the ingredient quantities and just use one egg. Or try freezing the rolled cookie dough balls to bake at a later date (more on this later on!).

Ingredients to make Mince Pie Cookies

Unsalted butter: The butter is browned to release a rich, deep and nutty aroma that enhances the flavour of the cookie dough. Trust me, it’s an extra step that is worth taking!
Caster sugar: Sweetens the cookie dough and keeps the edges of the cookies crisp.
Brown sugar: Adds a lovely caramel-like flavour and keeps the inside of the cookies gooey.
Eggs: This recipe uses one whole egg, plus an extra egg yolk to give the cookies a chewy texture.
Vanilla extract: The key ingredient for making cookies! Make sure to use vanilla extract (not essence) for the best flavour.
Self-raising flour: Binds the cookie dough together, gives the cookies structure, and helps them spread out in the oven.
Salt: Balances the sweetness of the cookies and brings out the chocolate flavour.
Blonde chocolate: Chopped into chunks and folded into the cookie dough. Blonde chocolate is also called ‘gold’ chocolate or caramelised white chocolate. I used Milkybar Gold.
Mincemeat: Choose a good-quality jar of mincemeat for the best-tasting mince pie cookies! I used a brandy and clementine mincemeat for a warm flavour with citrus notes.

a bowl of blonde chocolate chunk cookie dough

Two Ways To Fill The Cookies

There are two options when it comes to filling these cookies with mincemeat. Option 1 is to wrap the cookie dough around the mincemeat to create stuffed mince pie cookies. Option 2 is to use the back of a spoon to make a well in the middle of the rolled cookies and then fill it with mincemeat.

I prefer option 2, as it’s quicker, less messy and I love being able to see the filling baked into the cookies. But if you’d like to make stuffed cookies, first flatten the cookie dough in the palm of your hand and shape it into a bowl. Then spoon in the mincemeat and wrap the dough around it so it’s sealed in.

Tips for Making Mince Pie Cookies

Browning the butter: When making the brown butter watch it closely because it can easily burn resulting in a bitter taste. It helps to use a stainless steel saucepan so you can see the colour of the butter, as soon as it looks golden amber, smells nutty and there are small brown flecks gathering at the bottom, remove the saucepan from the heat.
Chill the cookie dough: This develops the flavour and improves the texture of your cookies. The colder and firmer the cookie dough, the less the cookies will spread in the oven.
Underbake for a gooey in the middle texture: Did you know cookies continue to cook as they cool down? That’s why it’s best to take them out of the oven whilst they’re still slightly underbaked.
Add extra mincemeat: After baking, feel free to fill the middle of the cookies with extra mincemeat. The heat from the cookie will warm it up and make it gooey and sticky.
Cookie shaping hack: For perfectly round cookies, use a large round cutter to scoot them into shape. Do this as soon as the cookies are out of the oven and still warm.

Mince Pie Cookies

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Prep: 20

Cook: 10

Chilling Time: 2

Total: 2 32

Servings:

Ingredients

160 grams Unsalted butter
150 grams Light brown sugar
100 grams White caster sugar
1 medium Egg room temperature
1 Egg yolk room temperature
1 teaspoon Vanilla extract
280 grams Self-raising flour
1 teaspoon Salt
100 grams Blonde chocolate (I used Milkybar Gold) chopped into small chunks
1 jar Mincemeat

Metric – US Customary

Instructions

Start by browning the butter. Measure the butter into a saucepan and place over medium heat. Stir until melted. Continue to heat for another 5 minutes, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. There should be brown flecks in the bottom of the saucepan. Pour into a mixing bowl and leave to cool for 10 minutes.
160 grams Unsalted butter
Add both sugars and mix to combine.
150 grams Light brown sugar, 100 grams White caster sugar
Add the egg, egg yolk and vanilla extract and mix to combine.
1 medium Egg, 1 Egg yolk, 1 teaspoon Vanilla extract
Add the flour and salt, and fold together to make a thick cookie dough.
280 grams Self-raising flour, 1 teaspoon Salt
Fold in the chopped blonde chocolate.
100 grams Blonde chocolate (I used Milkybar Gold)
Cover the bowl with clingfilm and place in the fridge for 2 hours to chill the dough.
Preheat the oven to 180°C fan / 200°C conventional and line a large baking sheet with greaseproof paper.
Scoop up heaped tablespoons of cookie dough and roll into balls (you should be able to make 12-14 in total). Use the back of a spoon to make a well in the middle and fill it with a heaped teaspoon of mincemeat. If the outside of the cookie dough cracks, use your fingers to pinch it back together again.
1 jar Mincemeat
Bake 4 to 5 cookies at a time (so they have room to spread out) for 10-12 minutes until golden and firm around the edges. The middle should look a little underbaked. Leave to cool for 20 minutes, then dust with icing sugar and enjoy!