Dessert

Mince Pie Cookies with Dark Chocolate Recipe

ByJake Silas December 4, 2025December 4, 2025

Introduction

These mince pie cookies combine the festive flavors of traditional mince pies with the comforting texture of chocolate chip cookies. Soft in the middle and lightly spiced, they make a perfect treat for the holiday season or any time you crave a seasonal twist.

A dozen golden brown chocolate chip cookies rest in a round silver wire cooling rack lined with a white cloth, placed on a white marbled surface; each cookie is thick with dark chocolate chunks unevenly scattered on top, showing slightly cracked tops that reveal a soft texture inside, with one cookie set alone on the marbled surface at the upper left and another partly visible at the bottom, photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g salted butter, softened
75g golden caster sugar
1 medium egg
1 tsp vanilla extract
4 tbsp (about 100g) mincemeat (vegetarian if needed)
180g plain flour
½ tsp bicarbonate of soda
1 tsp cinnamon
150g dark chocolate, broken into chunks

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line two baking sheets with baking parchment to prevent sticking.
Step 2: In a large bowl, beat the softened butter and golden caster sugar together until the mixture is very light and fluffy.
Step 3: Beat in the egg followed by the vanilla extract until fully combined.
Step 4: Stir in the mincemeat thoroughly, ensuring it is evenly distributed throughout the mixture.
Step 5: Add the plain flour, bicarbonate of soda, cinnamon, dark chocolate chunks, and a pinch (¼ tsp) of salt. Mix gently until everything is just combined.
Step 6: Using a tablespoon, scoop portions of the mixture onto the prepared baking sheets, spacing them apart to allow for spreading.
Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain soft. The cookies will firm up as they cool.
Step 8: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely or enjoy warm for a softer texture.

Tips & Variations

For a nuttier flavor, try adding chopped toasted walnuts or pecans alongside the chocolate chunks.
If you prefer less sweetness, substitute the dark chocolate with 70% cocoa or higher.
Use vegetarian mincemeat to keep the cookies suitable for vegetarian diets without sacrificing traditional taste.
If you don’t have mincemeat, try a mix of dried fruits like raisins and chopped glace cherries with a splash of brandy or orange juice.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 3 months. Reheat gently in a warm oven or microwave to bring back the soft texture.

How to Serve

A group of golden brown chocolate chip cookies with visible dark chocolate chunks scattered on top are placed on a round silver cooling rack over a white cloth with gold trim. One cookie is separate on the white marbled surface to the left, and a partial view of another cookie is seen at the bottom. The cookies are slightly puffy with a soft texture and slightly darker edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without dark chocolate?

Yes, you can omit the dark chocolate or replace it with white chocolate or dried fruits for a different flavor profile.

Is it necessary to use bicarbonate of soda in this recipe?

Bicarbonate of soda helps the cookies rise and gives them a desirable texture. If you don’t have it, you can substitute with baking powder, but the texture may be slightly different.