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
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
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Step1Heat 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.
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Step2Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
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Step3Bake 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.
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Step4In 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
1Tips from the Betty Crocker Kitchens
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