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Chocolate Almond Freezer Cookies

"Crisp and chocolaty, the dough for these cookies can be made weeks in advance."
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servings 58 cals
Serving size has been adjusted!
Original recipe yields 72 servings


  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

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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  1. In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
  2. In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
  3. Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
  4. Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.
  5. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
  6. Bake for about 11 minutes. Let cool on wire racks.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 5
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These cookies are so delicious! The cocoa powder makes a tasty light texture, and the occasional piece of apricot is a real flavor bonus. So easy to make ahead, bakes and cools quickly. I gav...

Really enjoyed these!!! :) I divided the recipe in 4, just because I am going to be the only one eating these... LOL! So when I divided it into 4, I should have used a half an egg, or less. Thes...

I thought these cookies were just okay. I found the recipe in my recipe box and was looking for a recipe to use some apricot preserves and just made 1/2 recipe. I didn't understand the method of...

Wonderful cookies! I chopped the chocolate and almonds in the food processor to make it easier. Loved the convenience of making the dough ahead and then baking them off when I wanted. I spri...

A keeper, especially with kids around!!

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