Apricot White Chocolate Cookies
Apricot White Chocolate Cookies will have you salivating after your first bite! These luscious cookies start with my favorite cookie dough, but instead of chocolate chips, I substitute white chocolate chips. I also add dried apricots and sliced almonds for incredible texture and flavor. These cookies are wonderful for holiday baking and gift giving.
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I love apricots in baked goods even though I’m not a big fan of them fresh. Our favorite Apricot Almond Bars just can’t be beat. We have made them for our annual Christmas Cookie Extravaganza many, many times. But apricots also good in thumbprint cookies, with coconut, cream cheese, and shortbread. Whether using diced apricots like in my Fruitcake Cookies or preserves they both work exceptionally well.
We baked a lot of cookies this year, and I have to admit to being really glad to be able to enjoy the holidays without any further baking! These Apricot White Chocolate Cookies turned out incredibly well. Of course, I’m a big white chocolate fan, so adding white chocolate was a win-win for me. Add in some crunchy, sliced almonds and this cookie had everything going for it.
If you’re looking for a terrific cookie to take to your holiday parties or Christmas Cookie Exchanges, this fruit-filled cookie should be on your list. If you enjoy apricots, you’ll love these cookies.
Apricot White Chocolate Cookies are spectacular!
These delightful cookies are terrific for holiday parties and Christmas Cookie Exchanges.
Every bite is mouthwatering.
If you enjoy apricots, you’ll love these jewels.
Here’s what I did.
I used these ingredients. Be sure to purchase REAL white chocolate chips. Not vanilla chips or premiere white baking chips. Those chips don’t have cocoa and are not white chocolate chips.
Dice apricots. Put in a bowl or measuring cup and fill with hot water to reconstitute and plump out the apricots. Allow apricots to sit in hot water about ten minutes while you begin preparing cookie dough. Drain apricots and press out any extra water.
Soften butter. Add sugar, brown sugar, eggs, vanilla, sea salt, baking soda and baking powder.
Mix ingredients with an electric mixer until smooth and creamy.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add well-drained apricots, almonds and white chocolate chips.
Stir ingredients thoroughly with a heavy spoon to combine.
Spray cookie sheets with cooking spray. Roll mixture into balls and place on prepared baking sheets. Bake at 350 for 13-15 minutes or until done.
I was baking four racks at a time with 24 cookies per cookie sheet. My cookies took about 20-24 minutes to bake. I rotated racks every eight minutes.
Apricot White Chocolate Cookies are chewy because of the apricots, but crunchy because of the almonds!
These cookies are great for tailgating parties, too.
Apricot White Chocolate Cookies are one of those cookies you just can’t get enough of!
Here’s the recipe.
APRICOT WHITE CHOCOLATE COOKIES
(My own concoction)
Apricot White Chocolate Cookies
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 small bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
- 3 1/2 to 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups dried apricots chopped
- 2 cups white chocolate chips (not vanilla chips or premiere white baking chips)
- 1 cup almonds slivered or sliced
Instructions
- Preheat oven to 350°.
- Chop apricots.
- Place in a bowl of hot water for about 10 minutes to plump and reconstitute apricots.
- Drain thoroughly; set aside.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, drained apricots, white chocolate chips and almonds with a wooden spoon to combine.
- Make sure cookie dough is stirred thoroughly; this may take 4-5 minutes.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookie sheets on oven racks every six minutes of baking time.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Everyone will want to party when you bring a batch of these delicious jewels!
White chocolate chips make these cookies special.
Prepare yourself for an explosion of flavor with these Apricot White Chocolate Cookies.
You may also enjoy these delicious recipes!
Apricot White Chocolate Cookies
Equipment
- 3 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 small bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
- 3 1/2 to 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups dried apricots chopped
- 2 cups white chocolate chips (not vanilla chips or premiere white baking chips)
- 1 cup almonds slivered or sliced
Instructions
- Preheat oven to 350°.
- Chop apricots.
- Place in a bowl of hot water for about 10 minutes to plump and reconstitute apricots.
- Drain thoroughly; set aside.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, drained apricots, white chocolate chips and almonds with a wooden spoon to combine.
- Make sure cookie dough is stirred thoroughly; this may take 4-5 minutes.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookie sheets on oven racks every six minutes of baking time.
- Cool completely.