Apricot and White Chip Cookies with Almonds

Apricot and White Chip Cookies with Almonds

27

"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

servings 310 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

27
  1. 34 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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

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 o...

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 ot...

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...

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....

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 les...

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 sof...

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 ...

This is a favorite of everyone. Every time I make them, I get asked for the recipe! My hubby's all time favorite cookie ever!