Apricot and White Chip Cookies with Almonds Recipe - Allrecipes.com
Apricot and White Chip Cookies with Almonds Recipe

Apricot and White Chip Cookies with Almonds

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"These are THE BEST cookies I ever made! They are a great hit with my family and friends. One variation is to add 1 cup of walnuts and 3/4 cup of dried cranberries in place of the apricots and almonds."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
  3. Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2003

Tasty. I used only once cup chips, and that was plenty.

 
Most Helpful Critical Review
Jan 20, 2003

It's hard to rate this recipe since I'm no fan of white chips - but white-chip enthusiasts will be delighted, because the dairy/vanilla chip flavor dominates the finished cookie. As an earlier reviewer mentioned, 1 cup of chips is plenty. I also used 1 c diced apricots and 1 c sliced almonds instead of the 3/4 c. called for in the recipe. The cookies were still quite sweet. Be sure your oven is not too hot - if the chips melt they make the cookies spread out and get oily. I had to be vigilant about rotating the sheets around my oven's hot spot. (This happened with Nestle chips - other brands may behave differently). This would be a good cookie for an event where other people are also bringing cookies, since it's a bit unusual yet quite easy to make.

 

33 Ratings

Sep 19, 2004

I got mixed reactions for these cookies, but they were generally positive. The general consensus seemed to be that people loved them for being so different and yummy, but there is a lot going on at one time (apricots, white chips, and almonds). When I made them, I chopped up whole almonds and toasted them before mixing them into the dough, so they were super fresh. After reading some of the reviews, I tried using a cup of diced almonds, but I think if I ever make them again, I'll try to reduce it to 3/4 cup.

 
Jan 20, 2003

A nice combination of fruit, sweet, and nut flavors. I love almonds so I used small whole ones and toasted them at 350 degrees for about 8 minutes before adding them to the dough. I also read other postings and used only 1 cup of chips. The consistency and dough-to-filling proportions of this recipe weren't to my liking in the first batch, so I upped the butter to a full cup, added an egg and increased the flour to 2 1/4 cups. this makes more substantial, slightly cakier cookies, and a whole lot more of them. my cookie-connoiseur friends don't like white chocolate much so next time I will leave out the chips and apricot and use dates for fruit AND sweetness.

 
Dec 22, 2003

I thought this recipe had too much butter! The cookies came out kind of greasy and I don't like greasy cookies. The combination of flavors was great though and everyone enjoyed them. When I make next time I will use only 1/2 c butter. Thanks for an interesting recipe!

 
Jan 25, 2011

These were a huge hit in my holiday gift tins. I found that two full cups of white chocolate was way too much. The ratio of tastes worked better for me with 1 cup of chips and 1 cup of apricots. Also turned out quite nicely using dried cranberries instead of apricots.

 
Dec 20, 2010

I have to agree with some of the reviewer's who said there are too many chips and not enough apricots. I love apricots, so to make these again I'd double them and 1/4 the chips. Or, I'd do less sugar and 1/2 the chips along with doubling the apricots, as this dough ends up too sweet for my tastes. I even halved the white chips on this first batch--so glad I did. White chips tend to be sweet, so it's important to watch the amount you put in. Otherwise, though, these are easy and basic cookies that are worth another shot. Thanks for the recipe!

 
Dec 18, 2008

They're good cookies with nice texture, but I think they're too sweet even though I cut back on the white chocolate chips. They have some crispness when they're first baked, but then become soft because of the apricots in them. I didn't like them as much after the first day simply because I prefer a crisper cookie.

 

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Nutrition

  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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