Ingredients for Heavenly Apricot White Chocolate Chunk Cookies
- Unsalted Butter
- Light Brown Sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Dried Apricot
- 1 cup white chocolate chunks
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How to Make Heavenly Apricot White Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup dried apricots, chopped, and 1 cup white chocolate chunks.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens vary.
- Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
15g
Carbs
4g
