Dark Chocolate Apricot Cookies have tangy dried apricots in the sweet cookie dough! The addition of the dark chocolate on these apricot sugar cookies is simply decadent!
Making this dark chocolate apricot cookie recipe is easy, we use a packaged cookie mix as a base and add tasty dried apricot bits for a simply tasty treat. These apricot dark chocolate cookies are a great summer treat, a light delicious cookie good all year round!
Dark Chocolate Apricot Cookies
I love the combination of a light fruit flavor with the intensity of the dark chocolate, this cookie is sensational! The dried bits of apricot pair so well with the soft sugar cookie, a very understated but delicious treat. I feel like all cookies should be dipped in dark chocolate too, what a game changer!
Why You’ll Love This Recipe
- Shortcuts can be delicious. I love the shortcut of starting out with a cookie mix too, it makes this unique cookie recipe so easy to whip up a batch.
- Another reason to bake at home. These cookies are so soft and chewy, and the way your house will smell while these are baking is absolutely incredible too!
- Minimal ingredients. You’ll only need 6 ingredients from start to finish to make this tasty cookie recipe. Perfect for a small shopping trip or reducing kitchen messes.
Chocolate Dipped Apricot Cookie Ingredients
Sugar cookie mix: You will need 1 pouch (1 lb 1.5 oz) of Betty Crocker sugar cookie mix, or whatever your favorite brand it.
Butter: Adding in 1/2 cup of butter or softened margarine gives this cookie a wonderfully rich flavor.
Orange extract: For incredible flavor, add in 1/4 teaspoon of orange extract.
Egg: To help bind the dough together and create great texture, use 1 egg.
Apricots: Use 1 cup of chopped dried apricots to add amazing taste and texture to this cookie recipe.
Dark chocolate chips: Use 1 package (12 ounces/2 cups) of dark chocolate chips for the cookie dip.
How to make Dark Chocolate Apricot Cookies
Preheat the oven to 375°F. Then, line a cookie sheet with parchment paper and set it aside.
In a large bowl, mix together the dry cookie mix, softened butter, orange extract, and egg until soft dough forms. Next, stir in the dried apricots pieces until blended.
Proceed to drop cookie dough by rounded teaspoonfuls, 2 inches apart, on the parchment lined cookie sheet.
Place the cookies in the preheated oven and bake 8 to 10 minutes or until the edges are light golden brown.
Cool for about 3 minutes, then remove them from the cookie sheet and move to a wire rack.
Cool completely, about 15 minutes.
In a small microwavable bowl, heat the chocolate chips (uncovered) on high 1 to 2 minutes, stirring every 30 seconds, until the chips are melted.
Then, dip each cookie halfway into the melted chocolate, letting excess drip off.
Place them on parchment paper and let them sit until the chocolate is set for about 1-2 hours. Or you can set them in the refrigerator for about 15 minutes for a faster setting process.
Serve and enjoy!
Tips for making amazing cookies every time!
Here are a few helpful tips to ensure your cookies taste and look amazing.
- Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter, it could negatively affect the cookie results.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Be careful not to overbake the cookies. When I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes, so that is ok!
Dark Chocolate Apricot Cookies
- 1 pouch sugar cookie mix ~16 oz
- ½ cup butter or margarine softened
- ¼ teaspoon orange extract
- 1 egg
- 1 cup dried apricots, chopped
- 12 oz dark chocolate chips (2 cups)
- Preheat oven to 375°F. Then, line a cookie sheet with parchment paper and set aside.
- In large bowl, mix together the dry cookie mix, softened butter, orange extract and egg until soft dough forms. Next, stir in the dried apricots pieces until blended.
- Proceed to drop cookie dough by rounded teaspoonfuls, 2 inches apart, on the parchment lined cookie sheet.
- Place the cookies in the preheated oven and bake 8 to 10 minutes or until edges are light golden brown. Cool for about 3 minutes, then remove them from the cookie sheet and move to a wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, heat the chocolate chips (uncovered) on high 1 to 2 minutes, stirring every 30 seconds, until chips are melted.
- Then, dip each cookie halfway into the melted chocolate, letting excess drip off.
- Place them on parchment paper and let sit until chocolate is set, about 1-2 hours. Or you can set them in the refrigerator for about 15 minutes for a faster setting process. Serve and enjoy.
How long are chocolate dipped apricot cookies good for?
If stored in an airtight container, these cookies will be good for 3-5 days at room temperature.
How do you store apricot chocolate dipped cookies?
Store these cookies between sheets of parchment paper in a tightly covered container at room temperature.
What is the best way to melt chocolate?
Place a medium-sized saucepan over the stove and fill it with 1-2 inches of water at the bottom. Bring the water to a boil. Add a medium or large-sized glass bowl to the top. It should be able to nestle inside for stability, but the bottom of the bowl should not touch the water. Add your chocolate to the bowl and stir until melted before removing it from heat. Alternatively, you can use the microwave method. Add your chocolate to a microwave-safe bowl and heat in 30-second intervals in the microwave, stirring between each until smooth.
How do you soften butter?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
If you loved these fruit cookies, try more amazing cookie recipes here!
- Raspberry Chocolate Chip Cookies
- LEMON PUDDING COOKIES
- Blackberry Oatmeal Cookies
- DOUBLE CHOCOLATE CHERRY COOKIES
- Blueberry Cream Cookies
- CHERRY PIE COOKIES
- Banana Cream Pie Cookies
- EASY, SOFT JAM THUMBPRINT COOKIES
- STRAWBERRY SUGAR COOKIE BARS
- Oatmeal Cherry Chocolate Cookies
- LEMON BUTTER COOKIES
- CHERRY CHOCOLATE CHIP COOKIES
Dark Chocolate Apricot Cookies are a lovely combination of a soft cookie and tangy fruit flavor. The addition of the dark chocolate on these apricot sugar cookies is simply delightful too!
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