Mince Pie Stuffed Cookies Recipe

A thick chunky cookie with a sweet mincemeat centre!

These cookies are thick and chunky with a delicious lightly spiced, chewy texture, filled with white chocolate chips, mixed fruit and a surprise mincemeat centre.

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour                                 

100g soft brown sugar                                             

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

1 tsp mixed spice

90g vegan block butter

80g vegan white chocolate chips or chunks

80g dried mixed fruit - optional

40g cold water

6x tbs sweet mincemeat

Handful of flaked almonds - optional

1 tbs icing sugar for dusting - optional

You will also need; a mixing bowl, baking tray, baking paper, spoon, small sieve

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How to make your cookies;

1. Begin by placing 6 spoons of mincemeat onto a piece of baking paper and put in the freezer to set while you make your cookie dough

2. Pre heat the oven to 180°c

3. Line your baking tin with baking paper, this will make sure your cookies do not stick

4. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

5. Add the flour, baking powder, baking soda, mixed spice and cold water and mix again to make a thick dough

6. Add your white chocolate chips and dried mixed fruit (if using) and knead the dough with your hands to roughly combine everything

7. Scoop the dough into six even balls. Each dough ball should weigh around 120g

8. Flatten each ball into a flat patty shape

9. Place a blob of frozen mincemeat into the centre of each patty and tightly cover the filling with the cookie dough to make a large ball. The high sugar content of the mincemeat means that it probably hasn't frozen solid, but it should be set enough to quickly scoop into the centre of the cookie dough

10. Make sure that the cookie dough completely covers the mincemeat centre, if not it will leak out during baking

11. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out, then add a sprinkle of flaked almonds to the top of each cookie

12. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

13. Bake the cookies for around 12 minutes at 180c until lightly golden

14. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

15. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

16. Dust with icing sugar then eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• The dried mixed fruit is optional. They add a nice festive touch, but you can leave them out if you're not a dried fruit fan.

• These cookies would also be delicious with dark or 'milk' chocolate chunks as well.