Apricot Chocolate Chip Cookies Recipes

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CHOCOLATE CHIP APRICOT COOKIES



Chocolate Chip Apricot Cookies image

Very yummy chocolate chip cookies with the goodness of apricot bits.

Provided by ABBY21

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 25m

Yield 36

Number Of Ingredients 10

1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ cup butter, softened
½ cup turbinado sugar
½ cup packed brown sugar
1 egg, lightly beaten
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 cup chocolate chips
1 cup chopped dried apricots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g

APRICOT CHIP COOKIES



Apricot Chip Cookies image

Our state has an abundance of apricots and walnuts, and they are delicious in this cookie, which also includes chocolate chips.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup shortening
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped dried apricots
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the apricots, chocolate chips and walnuts. , Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES



Stephanie's Apricot White Chocolate Cookies image

I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!

Provided by Food Network

Categories     dessert

Time 25m

Yield 24

Number Of Ingredients 10

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricots, coarsely chopped
4 ounces white chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

CHOCOLATE CHIP-APRICOT COOKIES



Chocolate Chip-Apricot Cookies image

Dried apricots add an alluring surprise to the traditional chocolate chip cookie.

Provided by Food Network Kitchen

Time 1h45m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
1/4 cup roughly chopped dried apricots

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
  • Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

APRICOT COCONUT COOKIES



Apricot Coconut Cookies image

These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. -Sara Kennedy, Manassas, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
3 ounces cream cheese
1/2 cup sweetened shredded coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1-1/2 teaspoons butter, softened
1-1/2 teaspoons whole milk

Steps:

  • In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

Nutrition Facts :

APRICOT WHITE CHOCOLATE COOKIES



Apricot White Chocolate Cookies image

A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.

Provided by jasie_peltier

Categories     Drop Cookies

Time 40m

Yield 18-24 cookies

Number Of Ingredients 10

3/4 cup unsalted butter or 3/4 cup margarine
1 cup brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1 2/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped hazelnuts (optional)
1 cup chopped dried apricot
1 cup quality white chocolate (or more, chopped into chunks)

Steps:

  • Preheat over to 350°F (or 175°C).
  • In a large bowl, cream together the butter and brown sugar.
  • Beat in the egg and vanilla.
  • Mix in the flour, baking soda and salt.
  • Add the nuts, apricots and white chocolate.
  • Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
  • Transfer to a cooling rack.

CHOCOLATE, WALNUT AND APRICOT COOKIES



Chocolate, Walnut And Apricot Cookies image

Provided by Jacques Pepin

Categories     dessert

Time 20m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick unsalted butter
1/4 cup canola oil
1 cup light-brown sugar
1 1/2 teaspoons baking powder
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup walnut pieces
1/2 cup diced ( 1/4 inch) dried apricots
1 cup semisweet chocolate morsels

Steps:

  • Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
  • Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

WHERE'S MOM'S CHOCOLATE CHIP APRICOT COOKIES?



Where's Mom's Chocolate Chip Apricot Cookies? image

Now baked. Now with Apricot. Now with Chocolate Chips. Now without the Oatmeal. Actually it is where is JR's great Chocolate Chip Apricot recipes. Anything else? Google it [hint]Everything is out there if you google the name.

Provided by drhousespcatcher

Categories     Drop Cookies

Time 10m

Yield 12 cookies

Number Of Ingredients 10

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup turbinado sugar
1/2 cup packed brown sugar
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped dried apricot

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 245.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 38, Sodium 167.7, Carbohydrate 33.6, Fiber 1.9, Sugar 22.4, Protein 2.8

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE



Oatmeal Cookies with Dried Apricots and White Chocolate image

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Steps:

  • Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes.
  • Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.

CHOCOLATE CHIP APRICOT BARS



Chocolate Chip Apricot Bars image

Categories     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Apricot     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 bars

Number Of Ingredients 13

For apricot filling
6 ounces dried apricots (about 1 cup firmly packed), chopped fine
1/4 cup granulated sugar
3/4 cup water
1 teaspoon vanilla extract
For chocolate chip mixture
1 1/3 cups pecans (about 4 ounces)
1 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1/2 teaspoon salt
2/3 cup semisweet chocolate chips
1 stick (1/2 cup) cold unsalted butter, cut into bits
confectioners' sugar for sprinkling bars

Steps:

  • Make apricot filling:
  • In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
  • Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
  • Make chocolate chip mixture:
  • In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
  • Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.

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