Chocolate Covered Apricot Cookies are tasty, fun and unusual. Made with dried apricots, they’re soft on the inside and crispy on the outside.
If you like chocolate covered or dipped apricots, you will love Chocolate Covered Apricot Cookies. They are all that and then some!
What’s in this recipe?
- all-purpose flour
- cocoa powder
- baking soda, baking powder
- unsalted butter
- granulated and brown sugars
- semisweet chocolate chips
- white chocolate chips
How to Make Them
Once the batter is made and shaped, add a dried apricot on top.
Then add an equal amount of batter on top of the apricot.
Now gently roll them between your hands, or use your fingers, to close the seams and create a ball shaped cookie. Sprinkle each one with finely chopped almonds.
(More detailed instructions are below.)
More sweet recipes with apricots:
Apricot Chocolate Almond Cookies
- 2⅓ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1¼ cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
- 4½ dozen dried apricots (soft and plump is best)
- 2 tablespoons finely chopped almonds or almond meal
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl, mix the butter with the sugars and vanilla. Once everything is evenly blended, add the egg and mix until the batter is smooth.
- Add the dry ingredients to the wet ingredients and mix only until combined.
- Fold in the white and semisweet chocolate chips.
- Use a 1-inch cookie scoop to shape the cookie dough, about 2 inches apart on the parchment-covered baking sheets.
- Then place one dried apricot on each dollop of dough and press it down gently.
- Add a second 1-inch cookie scoop of dough on top of each dried apricot. Press down gently to seal the edges so the apricot is completely hidden.
- Now sprinkle a bit of the almonds on top of each one.
- Bake in the preheated oven just until the cookies no longer look wet, about 8 minutes. They should still look a bit doughy when you remove them from the oven -- they will firm up a bit as they cool. Leave them on the baking sheet for a couple minutes, then transfer them to a cooling rack.
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