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Dark Chocolate Apricot Cookies

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By Betty Crocker Kitchens
Updated Nov 1, 2012
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Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.

Dark Chocolate Apricot Cookies

  • Prep Time 60 min
  • Total 3 hr 0 min
  • Servings 36
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
  • Step 
    2
    Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
  • Step 
    3
    Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • Step 
    4
    In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

Nutrition

140 Calories
7g Total Fat
1g Protein
19g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3 1/2g
19%
Trans Fat
1/2g
Cholesterol
15mg
4%
Sodium
60mg
3%
Potassium
105mg
3%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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