Recipe: Mince Pie Cookies
Yes, you heard that right—mince pie cookies! As lovers of both mince pies and cookies, we couldn’t resist merging the two. With a handful of white chocolate chips for added sweetness, these are a must-try bake.
Ingredients - Makes 10 cookies
150g Salted Butter
165g Light Brown Sugar
100g Granulated Sugar
1 Egg
240g Plain Flour
1 Tsp Bicarbonate Soda
1 Tsp Baking Powder
300g White Chocolate Chips
1 Jar Mincemeat
Method
1. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.
2. Beat the butter and both sugars in a bowl until smooth and slightly fluffy.
3. Mix in the egg until creamy, then add a splash of milk.
4. Fold in the flour, bicarbonate and baking powder.
5. Add the chocolate chips until well combined.
6. Use a cookie dough scoop to divide the dough into 10 portions. Cover and refrigerate for at least 2 hours. This will prevent the cookies from spreading too much when baked. We like to refrigerate overnight but this is not necessary!
7. Preheat the oven to 175°C.
8. Place the cookies on a baking tray lined with parchment paper. We recommend spacing 4 cookies per tray to allow room for slight spreading as they bake. Bake in the oven for 9 minutes.
Note: The cookies may still be slightly gooey when you take them out of the oven. Let them cool, and you'll get the perfect combination of a crispy outside and a soft, chewy inside.
9. Leave to set for 5 minutes, then gently press down the cookie tops with the back of a spoon to flatten any domes slightly. This creates a level surface for the mincemeat.
10. Top each cookie with a generous spoonful of mincemeat and dust with icing sugar.
Enjoy!
