Mince Pie Chocolate Chunk Cookies
These mince pie cookies turn classic festive mincemeat into soft, chewy cookies with warm cinnamon and rich dark chocolate. They are quick to mix, bake in minutes, and make an easy holiday treat for sharing or gifting.
Servings12 Portions
Prep Time15 Mins
Cook Time12 Mins
Difficulty
Easy
Ingredients
12
- salted butter, softened120 g
- golden caster sugar75 g
- medium egg1
- vanilla extract1 tsp
- mincemeat4 tbsp
- plain flour180 g
- bicarbonate of soda0.5 tsp
- ground cinnamon1 tsp
- dark chocolate chunks150 g
- salt0.3 tsp
Step-by-Step Instructions
01
Preheat the oven to 180C/160C fan/gas 4 (350F) and line two baking sheets with parchment paper. In a large bowl, beat the softened butter and golden caster sugar until pale and fluffy. Beat in the egg and vanilla, then stir through the mincemeat. Add the flour, bicarbonate of soda, cinnamon, salt, and dark chocolate chunks, mixing just until no dry flour remains.
02
Drop heaped tablespoon-sized portions of dough onto the prepared baking sheets, spacing them well apart so the cookies can spread. Bake for 10-12 minutes, until the edges look set and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes, then serve warm or transfer to a wire rack to cool completely.
Chef's Tips
Do not overbake these cookies; they should look a little soft in the center when they come out of the oven. For a sweeter, creamier result, swap half the dark chocolate for milk chocolate or white chocolate. Store cooled cookies in an airtight container for up to 4 days, or freeze the portioned dough and bake from frozen, adding 1-2 minutes to the baking time.
