Name: Apricot Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 36
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 cups confectioners sugar; 1 1/2 cups butter (softened at room temperature); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 egg(s) (room temperature); 1/2 cup sliced almonds; 1 cup dried apricots (chopped); 12 oz dark chocolate chips (1 package)

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Combine sweet fruit with crunchy almonds and rich dark chocolate – you have the perfect, decadent apricot cookies for year-round indulging!

Apricot Cookies Recipe with Dark Chocolate

I have so many favorite fruits and vegetables in season in the summer I sometimes feel pressure to make sure I make and eat all of the recipes I can with them. Watermelon! Avocados! Strawberries!

Along with those wonderful treats, I love apricots. I think they are so cute growing on their little trees, and I love making all sorts of unique recipes with them, like the apricot cookies I am sharing today.

These will be a perfect summer dessert, but you can even make them for a holiday cookie exchange. Hold onto this recipe!

The great thing about this easy cookie recipe is that it is made with dried apricots, so you can make them year round once you preserve your summer crop.

Combine sweet fruit with crunchy almonds and rich dark chocolate – you have the perfect, decadent dried fruit cookies for year-round indulging!

Here’s how you make this easy cookie recipe.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cups powdered sugar
1 1/2 cup butter (room temperature)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg (room temperature)
1/2 cup sliced almonds
1 cup chopped dried apricots
1 package (12 oz) dark chocolate chips

Tips and tricks for this recipe:

Don’t skip chilling the dough. Sometimes it’s a drag to wait but it keeps the cookies from spreading and enhances the flavor.
Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.
I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. The edges should be golden brown and set.
Cold ingredients should be at room temperature (egg, butter) but don’t leave them out too long.
Bread flour can make these cookies more chewy, and cake flour can make them more delicate (as alternatives to white flour).
These cookies should stay fresh for approximately five days at room temperature after baking. You can store them in the fridge for a bit longer, and freeze them up to three months.

Is there anything better than dipping things in chocolate? Cookies, fruit, your hands? Nope, nothing better than that.

Dark chocolate apricot cookie recipe with a glass of milk

Didn’t my apricot cookies turn out gorgeous? I love how the apricot and almonds peek out and the contrast of the chocolate on the cookie just adds to the decadence once you take a bite. This mix of flavors is perfect and so moist, crunchy, chewy and delicious!

Yield: 36 cookies

Apricot Cookies

Combine sweet fruit with crunchy almonds and rich dark chocolate - you have the perfect, decadent dried apricot cookie recipe for year-round indulging!

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cups confectioners sugar
1 1/2 cups butter (softened at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg(s) (room temperature)
1/2 cup sliced almonds
1 cup dried apricots (chopped)
12 oz dark chocolate chips (1 package)

Instructions

Mix the flour, baking soda, cream of tartar, and powdered sugar in a medium-sized bowl.
Cream the butter, vanilla, almond extract, and egg in a large bowl in a stand mixer.
Slowly pour the dry ingredients into the wet, adding until they are just mixed. Do not overmix.
Cover the dough and refrigerate at least two hours.
Heat the oven to 375°F. Cover a baking sheet in parchment paper.
Drop dough by rounded teaspoonfuls about 2 inches apart on lined cookie sheet.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
In small microwavable 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, letting the excess drip off onto wax paper or similar.
Place on waxed paper and let stand until chocolate is set, at least 2 hours.

Notes

To quickly set chocolate, refrigerate cookies 15 minutes. Store in tightly covered container at room temperature.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 177Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 101mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 2g

Nothing better than an outside-the-box cookie recipe, is there? What’s your favorite? Share away! And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls!

If you enjoyed these apricot cookies, I’d also love for you to check out these other cookies:

Butterscotch Popcorn • Carrot Cake • Circus Animal • Cotton Candy • Cranberry Oatmeal • Funfetti • Heath Bar • Italian Easter • Lemon Blueberry Thumbprint • Lemon with Glaze • Lemon Cream Cheese • Lucky Charms • Maple • Nutella Stuffed • Oatmeal Cream Pies • Peanut Butter Blossoms • Reese’s Pieces • Ritz S’mores • Rolo • Shortbread Tea • Snickers • Jam Thumbprints (Classic) • Vanilla • White Chocolate Cranberry