Apricot White Chocolate Cookies

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Apricot White Chocolate Cookies will have you salivating after your first bite! These luscious cookies start with my favorite cookie dough, but instead of chocolate chips, I substitute white chocolate chips. I also add dried apricots and sliced almonds for incredible texture and flavor. These cookies are wonderful for holiday baking and gift giving.

I love apricots in baked goods even though I’m not a big fan of them fresh. Our favorite Apricot Almond Bars just can’t be beat. We have made them for our annual Christmas Cookie Extravaganza many, many times. But apricots also good in thumbprint cookies, with coconut, cream cheese, and shortbread. Whether using diced apricots like in my Fruitcake Cookies or preserves they both work exceptionally well.
We baked a lot of cookies this year, and I have to admit to being really glad to be able to enjoy the holidays without any further baking! These Apricot White Chocolate Cookies turned out incredibly well. Of course, I’m a big white chocolate fan, so adding white chocolate was a win-win for me. Add in some crunchy, sliced almonds and this cookie had everything going for it.
If you’re looking for a terrific cookie to take to your holiday parties or Christmas Cookie Exchanges, this fruit-filled cookie should be on your list. If you enjoy apricots, you’ll love these cookies.
  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 4 1/4 to 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 cups chopped dried apricots
  • 2 cups  white chocolate chips (not vanilla chips or premiere white baking chips)
  • 1 cup slivered or sliced almonds
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  1. Preheat oven to 350°.
  2. Chop apricots.
  3. Place in a bowl of hot water for about 10 minutes to plump and reconstitute apricots.
  4. Drain thoroughly; set aside.
  5. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  6. Stir in flour, drained apricots, white chocolate chips and almonds with a wooden spoon to combine.
  7. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  8. Bake for 13-15 minutes or until edges are light brown.

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