Best Heavenly Apricot White Chocolate Chunk Cookies Recipes

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.

HEAVENLY CHOCOLATE CHUNK COOKIES

Steps:

• Cream together butter, sugars, and chocolate syrup.
• Beat in eggs.
• Add in remaining ingredients.
• Drop by 1/4 cup on cookie sheet until no mix remains.
• Bake at 350° for 12-14 minutes. Do not over bake.

BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
• Add the vanilla, then the eggs, 1 at a time, and mix well.
• Add the cocoa and mix again.
• Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
• Fold in the chopped white chocolate.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
• Dampen your hands and flatten the dough slightly.
• Bake for exactly 15 minutes (the cookies will seem underdone).
• Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
• In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
• Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
• Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.