Dark Chocolate Apricot Cookies Recipes

CHOCOLATE CHIP APRICOT COOKIES

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.

DARK CHOCOLATE APRICOT COOKIES

Steps:

• Mix cookie mix, butter, orange extract and egg in a bowl until soft dough forms. Stir in apricots; blend.
• Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
• Bake at 375 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• In microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of waxed paper, tightly covered.

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350°.
• Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
• Beat in the egg and vanilla.
• Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
• Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
• Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
• Bake for 10 minutes, until the edges are lightly browned.
• Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.