Peanut Butter Apricot Cookies
Craving a sweet treat with a unique twist? These Peanut Butter Apricot Cookies are the perfect blend of indulgent and fruity flavors. Made with creamy peanut butter, finely chopped dried apricots, and a touch of vanilla, these cookies strike a delightful balance between nutty richness and a chewy, tangy kick. The soft texture and golden edges make them irresistibly satisfying, while the crosshatch fork pattern adds a classic homemade touch. Ready in under 30 minutes, this easy recipe is ideal for busy bakers looking to whip up a batch of delectable cookies. Perfect for snacks, dessert pairings, or lunchbox treats, these cookies will have everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 113 grams Unsalted butter
- 125 grams Creamy peanut butter
- 100 grams Granulated sugar
- 75 grams Light brown sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 160 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 75 grams Dried apricots (finely chopped)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, fold in the finely chopped dried apricots until evenly incorporated into the dough.
Scoop approximately 1.5 tablespoons of dough per cookie and roll into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a fork in a crosshatch pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft—they will set as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 225.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 237 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1955 mg | 42% | |
*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.
