Nutty Apricot Cookies
Delight your taste buds with these Nutty Apricot Cookies, a perfect balance of chewy sweetness and nutty crunch in every bite! Made with tender dried apricots and your choice of chopped nuts—whether almonds, walnuts, or pecans—these cookies are a dream for lovers of fruity, textured treats. The dough, enriched with a blend of granulated and light brown sugars, combines with creamy unsalted butter and fragrant vanilla for a soft and decadent base. A quick and easy bake with just 15 minutes of prep time, these golden cookies are ready in under 30 minutes, making them ideal for busy bakers. Serve them as an afternoon snack, add them to lunchboxes, or savor them with a warm cup of tea. These irresistible homemade cookies stay fresh for up to a week, but they won’t last that long!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams dried apricots
- 80 grams chopped nuts (e.g., almonds, walnuts, or pecans)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chop the dried apricots into small bite-sized pieces and fold them into the cookie dough along with the chopped nuts.
Scoop out tablespoon-sized portions of cookie dough and place them on the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies chewy.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your Nutty Apricot Cookies, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 368.0 g | 134% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 196.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
