Irresistible Apricot White Chocolate Cookies
These Apricot White Chocolate Cookies combine the chewy sweetness of dried apricots with the creamy richness of white chocolate for a soft, melt-in-your-mouth treat that’s perfect for any occasion.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dried apricots chopped
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (3–5 minutes).
- Add eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chopped dried apricots and white chocolate chips using a spatula.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving space for spreading.
- Bake for 10–12 minutes or until edges are golden. Centers should remain slightly soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add orange zest or chopped nuts. Store cookies in an airtight container for up to a week, or freeze for up to 3 months. To make them vegan, replace butter with coconut oil and eggs with flax eggs.