Best 4 Apricot White Chocolate Cookies Recipes

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Apricot white chocolate cookies are a delightful treat that combines the sweet tang of apricots with the creamy richness of white chocolate. They are a perfect blend of flavors and textures, with chewy cookies studded with tender apricots and chunks of white chocolate. Whether you are a seasoned baker or a novice in the kitchen, this article will provide you with the best recipe to create delicious apricot white chocolate cookies that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)



White Chocolate Apricot Oatmeal Cookies Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 13

2 sticks (1-cup) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325°F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

WHITE CHOCOLATE APRICOT THUMBPRINT COOKIES



White Chocolate Apricot Thumbprint Cookies image

A cookie with apricot jam filling, white chocolate drizzle, a little lime zest dipped in white sugar to sparkle.

Provided by Tabby Bartley

Categories     Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 10

1 cup unsalted butter, room tempature
2/3 cup sugar
2 large egg yolks
3/4 teaspoon finely grated lime zest
1/2 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon fine salt
3/4 cup apricot jam
3 ounces white chocolate
sugar, for dipping

Steps:

  • Preheat oven to 350' F.
  • Line a baking tray with parchment paper.
  • Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
  • Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
  • Cookies will keep up to a week in airtight container.

Nutrition Facts : Calories 90, Fat 4.7, SaturatedFat 2.9, Cholesterol 19.2, Sodium 16.7, Carbohydrate 11.6, Fiber 0.2, Sugar 5.7, Protein 0.9

Tips:

  • For chewier cookies, chill the cookie dough for at least 30 minutes before baking.
  • To ensure even baking, use a cookie scoop to measure out the dough and space the cookies evenly on the baking sheet.
  • Don't overmix the dough, as this can result in tough cookies.
  • If you don't have white chocolate chips, you can use chopped white chocolate or even semisweet chocolate chips.
  • For a fun twist, try adding some chopped nuts, dried fruit, or even bacon to the cookie dough.

Conclusion:

Apricot white chocolate cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their soft and chewy texture, sweet and tangy flavor, and beautiful appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these apricot white chocolate cookies a try - you won't be disappointed!

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