Mince Pie Cookies
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!
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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
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!
Video
Notes
Store your mince pie cookies in a baking tin, at room temp, for up to 5 days.