31 Reviews of Heavenly Apricot-White Chocolate Chunk Cookies

From: Jan Marie

On Jun 1, 2005

this recipe is wonderful. I added macadamia nuts and they blend nicely with the apricots and white chips.

From: AKillian24

On Jun 4, 2005

I used WW flour and these have such a balanced, smooth taste for a cookie!

From: Missy Wombat

On Dec 5, 2003

I found that this recipe makes about 13 decent sized cookies. Make sure you take the advice re spacing as these cookies end to spread. Used white chocolate chips with good effect. My oven is on the small side so I tend to bake on the short side time wise. I found that I needed the full amount of time and then left them in the oven to crisp up a little. These cookies end to be on the soft side but are quite delightful. Definitely worth trying.

From: katie4998

On Dec 16, 2004

These are GREAT! I've made them twice now for Christmas gifts, and am making them a third time for us to devour. The chunks of white chocolate and the apricot flavour mix SO well together, and the soft, chewy consistency is fabulous. They freeze really well, too, which is important around the holidays! Definitely a 5star recipe!

From: Stephie Biggs

On Mar 3, 2006

These are very nice, refreshing (as previously mentioned) cookies. SO MOIST due to the apricots. I had a bag of white chocolate and macadamia nuts mixed together on hand, and I'd definitely make them again that way! I will say, they have more of a cake texture rather than a crisp texture, which is what I typically think of in a cookie. I'd like to try them with w.wheat flour like another reviewer mentioned.

From: tinala

On Feb 25, 2004

These were great. I made three batches and froze two of them and put them in my dad's freezer. He had eaten them within a week. They were just right, soft in the middle and crispier outside. Thanks.

From: OStace

On May 28, 2006

My boyfriend really liked these! They were very good warm! Can't wait to share them at work. Did not use macadamias, I can imagine how good the crunch of the nuts would make these already yummy cookies!

From: Len23

On Dec 17, 2003

Heavenly is right! These are wonderful cookies. I love the apricots, what a great flavour, with nice big chunks. I used margarine instead of butter, and my cookies didn't spread as much as I expected, but that's ok, just a thicker mouthful of chewy soft goodness. I also used white choc. chips and they seemed to work out, though I will try them again with choc. chunks. Great recipe, definitely will be using it again!

From: Natalia 3

On Oct 26, 2006

Great cookies! A couple of comments - nuts were essential, in my opinion, to balance the flavors. I used macadamias as suggested by other reviewers. Next time, I'm going to try apricots, dark chocolate and pecans. Just a note for unseasoned bakers like me - I baked the first batch right after making the batter (when it was at room temp) - they cooked PERfectly. For the next batch, I took the batter out of the fridge and let it sit on the counter for about half an hour. This was not long enough and the cookies, though still great, were not as perfectly baked. Also - when baking several cookie sheets full, I tried convection at 325 to distribute the heat - it worked well for me. Thanks so much for the recipe!

From: applee

On Aug 14, 2007

These sounded so good, but when I made them, they spread out so flat and came out so soft and extremely thin. I think maybe b/c I used white chocolate and not white chocolate chips...because it looked like the white chocolate chunks melted right away. Perhaps the chips would have held up better thus not letting the cookie get paper thin.