Best 7 Stephanies Apricot White Chocolate Cookies Recipes

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat over to 350°F (or 175°C).
• In a large bowl, cream together the butter and brown sugar.
• Beat in the egg and vanilla.
• Mix in the flour, baking soda and salt.
• Add the nuts, apricots and white chocolate.
• Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
• Transfer to a cooling rack.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
• Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350°.
• Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
• Beat in the egg and vanilla.
• Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
• Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
• Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
• Bake for 10 minutes, until the edges are lightly browned.
• Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes.
• Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.