Dark Chocolate Apricot Cookies

Dairy Free
Dark Chocolate Apricot Cookies
180 min.
36
138kcal

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Indulge your sweet tooth with these delightful Dark Chocolate Apricot Cookies, a perfect treat for any dessert lover! These cookies are not only delicious but also dairy-free, making them a fantastic option for those with dietary restrictions. With a rich combination of dark chocolate and chewy dried apricots, each bite offers a burst of flavor that will leave you craving more.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you prepare this easy-to-follow recipe. The simplicity of using a pre-made sugar cookie mix allows you to whip up a batch in no time, while the addition of orange extract adds a unique twist that elevates the flavor profile. The melted dark chocolate coating provides a luxurious finish, making these cookies perfect for sharing at gatherings or enjoying as a personal treat.

With a total preparation time of just 180 minutes, you can have 36 scrumptious cookies ready to impress your family and friends. Each cookie contains only 138 calories, so you can indulge without the guilt. Whether you're hosting a party, looking for a sweet snack, or simply want to satisfy your dessert cravings, these Dark Chocolate Apricot Cookies are sure to be a hit. Get ready to bake and enjoy a delightful combination of flavors that will leave everyone asking for the recipe!

Ingredients

  • serving you will also need: parchment paper 
  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  • 0.3 teaspoon orange extract 
  •  eggs 
  • cup apricot dried chopped
  • 12 oz chocolate chips dark

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • microwave

Directions

  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.
  2. Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
  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.
  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.
  5. 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 Facts

Calories138kcal
Protein4.5%
Fat41.18%
Carbs54.32%

Properties

Glycemic Index
0.93
Glycemic Load
0.67
Inflammation Score
-2
Nutrition Score
1.6078261039827%

Nutrients percent of daily need

Calories:138.37kcal
6.92%
Fat:6.38g
9.82%
Saturated Fat:3.31g
20.66%
Carbohydrates:18.95g
6.32%
Net Carbohydrates:18.33g
6.66%
Sugar:11.55g
12.83%
Cholesterol:4.64mg
1.55%
Sodium:81.47mg
3.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.57g
3.14%
Vitamin A:250.47IU
5.01%
Calcium:32.26mg
3.23%
Potassium:104.74mg
2.99%
Vitamin E:0.42mg
2.77%
Fiber:0.62g
2.49%
Zinc:0.36mg
2.42%
Vitamin B2:0.03mg
1.83%
Phosphorus:17.64mg
1.76%
Iron:0.29mg
1.61%
Copper:0.03mg
1.53%
Selenium:0.95µg
1.36%
Folate:5.18µg
1.3%
Vitamin B1:0.02mg
1.28%
Vitamin B3:0.25mg
1.25%
Magnesium:4.8mg
1.2%
Manganese:0.02mg
1.11%
Vitamin B5:0.11mg
1.11%