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Apricot White Chocolate Cookies | Can't Stay Out of the Kitchen | these fantastic #cookies include dried #apricots, #almonds & white #chocolate chips. They're terrific for #holiday baking & #Christmas cookie exchanges. #dessert

Apricot White Chocolate Cookies

Teresa Ambra
Apricot White Chocolate Cookies are so delicious. They make a terrific recipe for Christmas Cookie exchanges, holiday parties or anytime you want to enjoy apricots in a dessert. Every bite will have you drooling.
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 141 kcal

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

NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.
 
NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated the racks every eight minutes.
 
NOTE: I know this seems like a lot of flour, but the wet apricots make a little more flour necessary or the cookies will run flat. It was really hard to determine an exact amount. You may want to try the recipe with least amount of flour possible and bake one. Then add flour if necessary. I used between 4 to 4 1/2 cups of flour for my batch.
 
NOTE: Be sure to purchase true white chocolate chips. Not vanilla chips or premiere white baking chips. Those have no cocoa in them so they are NOT white chocolate chips.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 141kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 65mgPotassium: 104mgFiber: 1gSugar: 13gVitamin A: 262IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Keyword apricot, chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, white chocolate chips
Tried this recipe?Let us know how it was!