These Apricot Cookies are soft and chewy, packed with the perfect blend of tangy dried apricots and sweet white chocolate chips. Whip up a batch in just 20 minutes!
Apricot Cookies are a fruity twist on your classic chocolate chip cookies!
They're soft and chewy with the tangy goodness of chopped dried apricots with the sweet creaminess of white chocolate chips.
These cookies are easy to make and bake in just 20 minutes!
Why You'll Love This Recipe
- If you're tired of the same old cookies, these Apricot Cookies will be a refreshing change. The combination of tangy dried apricots and sweet white chocolate chips is so tasty!
- With just a handful of ingredients and straightforward steps, this recipe is perfect for both experienced bakers and beginners. You can whip up a batch of these cookies in 20 minutes.
- Whether you're baking for a family gathering, a potluck, or just for yourself, these cookies are sure to impress everyone.
- If you have little ones at home, get them involved in the baking process. They'll have a blast mixing the ingredients and dropping spoonfuls of dough onto the cookie sheets.
- Chopped Dried Apricots: The star ingredient! Chopped dried apricots infuse the cookies with a burst of fruity flavor and a pleasant chewiness. You can also try using other dried fruits like cranberries, cherries, or even raisins for a different twist.
- Butter: Butter is the key to achieving that rich, buttery flavor and tender texture in the cookies.
- Brown Sugar: Brown sugar adds moisture and a lovely caramel-like flavor to the cookies. If you're out of brown sugar, you can use granulated white sugar instead, but you'll miss out on that extra depth of flavor.
- Granulated White Sugar: The granulated sugar helps to sweeten the cookies and gives them a slight crispness on the edges.
- Vanilla Extract: Either vanilla or almond extract works wonderfully to enhance the overall flavor of the cookies.
- Egg: The egg acts as a binding agent, helping to hold the cookie dough together.
- All-Purpose Flour: All-purpose flour is the base of the cookie dough, providing structure and thickness. You can use a gluten-free all-purpose flour blend if you prefer a gluten-free version.
- Baking Soda: Baking soda helps the cookies to rise slightly and become soft and chewy.
- Salt: Salt enhances the flavors of the cookies and balances the sweetness.
- White Chocolate Chips: White chocolate chips add a creamy sweetness to the cookies. If you're not a fan of white chocolate, you can substitute with dark or milk chocolate chips.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 375°F/190°C.
Add the butter and both sugars to a large mixing bowl and beat with an electric mixer for 2 minutes.
Beat in the egg and vanilla.
Add the flour, baking soda and salt and beat until just combined.
Gently stir in the white chocolate chips and chopped dried apricots.
Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
- For an extra crunch and nutty flavor, add a handful of chopped nuts like almonds, pecans, or walnuts to the cookie dough.
- Mix in some shredded coconut to transport your taste buds to a tropical paradise. The combination of apricots, white chocolate, and coconut is pure bliss.
- Add some zest of lemon or orange to the dough to give the cookies a tangy and refreshing twist.
- If you're a chocolate lover, replace the white chocolate chips with dark or milk chocolate chips for an intensely chocolaty experience.
To keep your Apricot Cookies fresh and delicious, store them in an airtight container at room temperature. They should stay good for up to 3-4 days.
If you want to extend their shelf life, you can also freeze them. Just make sure to place the cookies in a freezer-safe container or ziplock bag, and they'll stay fresh for about 2-3 months.
When you're ready to enjoy them, simply let them thaw at room temperature.
- For smooth and easy mixing, make sure the butter is at room temperature. Leave it out for about 1-2 hours before starting the recipe. Avoid using melted butter, as it can alter the texture of the cookies. If you're short on time, you can shred the butter on a cheese grater and it will soften to room temperature in about 10 minutes.
- When adding the dry ingredients to the wet mixture, mix until just combined. Overmixing can lead to tough cookies.
While dried apricots work best for this recipe because of their chewy texture and concentrated flavor, you can use fresh apricots if you prefer. Just make sure to chop them finely and adjust the quantity, as fresh apricots have a higher water content.
Absolutely! If you want to make the cookie dough ahead of time, shape it into individual cookie balls and place them on a baking sheet lined with parchment paper. Freeze the cookie dough balls until solid, then transfer them to a ziplock bag. When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
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Apricot Cookies with White Chocolate
- Cookie sheets
- ½ cup butter at room temperature 113g
- ⅓ cup brown sugar 70g
- ⅓ cup granulated white sugar 70g
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour (plain flour) 125g
- ½ teaspoon baking soda bicarb of soda
- ½ teaspoon salt
- ½ cup chopped dried apricots 100g
- ½ cup white chocolate chips 100g
- Preheat the oven to 375°F/190°C.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer for 2 minutes.
- Beat in the egg and vanilla.
- Add the flour, baking soda and salt and beat until just combined.
- Gently stir in the white chocolate chips and chopped dried apricots.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.