Apricot White Chocolate Cookies

Products Used


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 1/2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups white bakers chocolate, coarsely chopped
  • 1 bag (6 oz) dried apricots, chopped


      1. Preheat oven to 350°F. Line cookie sheets with parchment paper for easy clean up; set aside.
      2. Beat butter and sugar. Add eggs and vanilla and beat well.
      3. Sift flour, baking soda and salt together. Gradually add to butter mixture until well-blended.
      4. Using a wooden spoon, mix in white chocolate and apricots.
      5. Using 1 1/2 inch cookie scoop, drop 2-inches apart on prepared cookie sheets. Gently flatten until approximately 1/2-inch.
      6. Bake 8-10 minutes or until edges start to brown. Leave on cookie sheet for 2 – 3 minutes, then transfer to wire rack to cool.
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