Prep 0 mins
Cook 10 mins
A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄2 cup packed light brown sugar
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup dried apricot, cut int 1/2-inch cubes
- 4 ounces white chocolate, cut into 1/2-inch chunks
- 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.
Deeelish! Great recipe, thanks for sharing!
Made these with white chocolate, cranberries, and pistachios for the holidays! YUM!
These cookies are elegant and delicious. I added dried raspberries to them and doubled the recipe. The dough could have had more flavor - it was a little cake-y for me, but they were still very good.