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.
14 Comments
Amy
May 24, 2024 at 1:37 pm
This is good flavor combination but will not work if you use the method detailed. I diced and soak the apricots as directed, drained them with a sieve and left them sit on a paper towel lined plate for about 30 min while I prepared the dough. This is too much sugar. Sugar essentially works as a liquid in the recipe. I used about 1/4 c white and about 1 1/4 cup brown and it is very sweet with the inclusion of white chocolate chips. I creamed the sugars with the butter, beat until fuffy then added the vanilla and the eggs, one at a time, beating briefly after each to incorporate. This is way too much flour! I ended up using a total of 3 cups – weighed -360 grams on a scale. In a small bowl I stirred together the flour with the baking soda, powder and salt and added this gradually to the butter mixture using a rubber spatula. After the dough was amalgamated (it should look like a soft chocolate cookie dough) I added the apricots, 1 cup nuts (I used pecans because I was out of almonds) and 1 cup white chocolate chips – 2 cups is too much. I then followed the shaping and baking and procedure described above except I used parchment instead of greased sheets.
Teresa Ambra
May 26, 2024 at 8:04 pm
Well Amy, you changed the recipe so much from the original that I’m not surprised that it didn’t work. But it worked fantastically for me with the ingredients stated. And at the time, everyone raved over this dessert.
Amy
August 1, 2024 at 10:53 am
I changed nothing except the variety of nuts, used proper baking methodology and avoided making them sickly sweet. The version I made worked perfectly. I changed things as I baked. I bake professionally. Food is expensive, baking is time consuming and if you are going to give instructions to strangers you should work to insure the best outcome. Like weights – that wide range of flour measurement is odd.
Teresa Ambra
August 1, 2024 at 5:33 pm
Hi Amy. I don’t cook professionally. I’m an old-fashioned cook who grew up using a little bit of this and a little bit of that. But I certainly understand in today’s economy that ingredients have become outrageously expensive and everyone needs to be careful. The cookies actually turned out really well as the recipe is written. Sometimes I give a little latitude in the flour because cooks these days don’t seem to stir the batter long enough to thoroughly mix the dough and the results can be dry if the dough is not well mixed. I’m sorry my directions/instructions were not helpful, but I’m glad your cookies turned out well.
Linda G.
November 9, 2020 at 4:08 pm
Since you mention possibly needing extra flour because the apricots may contain too much water, I was thinking about not soaking the apricots in water—just using the dried apricots cut into small pieces. They are pretty plump. Do you think this is a good idea? Please advise. Thank you.
Teresa
November 11, 2020 at 8:11 am
Hi, Linda. I think the apricots may be too tough when you try to eat the cookie if you don’t plump them out. The better option would be to just dry them off really well after soaking them and you shouldn’t need extra flour.
Donna
September 20, 2019 at 11:33 am
These are fantastic cookies. The only issue was 41/2 c flour was a cup and a half too much.
Teresa
September 20, 2019 at 8:47 pm
Hi Donna. I’ve made an adjustment to the recipe to reflect this. Perhaps mine had too much water content from the apricots and that’s why I needed to use more flour so they didn’t run together on the cookie sheet.
Shaundra
July 6, 2019 at 11:50 am
I have fresh apricots can I use them?
Teresa
July 6, 2019 at 12:33 pm
Hi, Shaundra. I think you can. I would dice the apricots up small and try to pat them really dry with paper towels before adding to the recipe so they don’t add additional liquid and change the ingredient structure too much. Hope they turn out well for you.
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Shon
January 13, 2018 at 6:49 pm
Thank you for the information about white chocolate. I didn’t know there’s cocoa in some of them. I’ll have to look at the ingredients from now on because I’m allergic to chocolate. I will be making these soon.
Teresa
January 13, 2018 at 10:41 pm
Hey, Shon. In your case you should substitute the vanilla chips! Enjoy. 🙂