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Dark Chocolate Apricot Cookies
Dark Chocolate Apricot Cookies
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Prep Time:
1 hour
Total Time:
3 hours
Award-winning 2010 recipe featuring decadent dark chocolate and juicy fruit in a unique cookie.
Ingredients:
  • Reynolds™ Parchment Paper
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 1/4 teaspoon orange extract
  • 1 egg
  • 1 cup chopped dried apricots
  • 1 package (12 oz) dark chocolate chips
Instructions:
  • Preheat oven to 375°F and line a cookie sheet with Reynolds Parchment Paper. In a large bowl, mix cookie mix, butter, orange extract, and egg until a soft dough forms. Gently fold in apricots until evenly distributed.
  • Spoon out rounded teaspoonfuls of dough onto a parchment-lined baking sheet, keeping them 2 inches apart.
  • Bake until edges are light golden brown, about 8 to 10 minutes. Let cool on the cookie sheet for 3 minutes, then transfer to a wire rack. Allow to cool completely for about 15 minutes.
  • - Place chocolate chips in a small microwave-safe bowl. Microwave on High for 1 to 2 minutes, stirring every 30 seconds until fully melted. - Dip each cookie halfway into the melted chocolate, allowing excess to drip off. - Transfer the cookies onto waxed paper and let them sit until the chocolate sets, approximately 2 hours. For a quicker setting, refrigerate the cookies for 15 minutes. - Store the cookies in a tightly covered container at room temperature between sheets of Reynolds Parchment Paper.

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