Apricot Pistachio Cookies
Switch up your cookie game with these rich, buttery, melt-in-your-mouth Apricot Pistachio Cookies. Made with bits of dried apricot and crunchy pistachio, they're a delightful treat!
Ingredients
- ½ cup + 2 TBSP unsalted butter
room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon fine sea salt
see note
- ½ teaspoon baking soda
- 1 ¾ cup all-purpose flour
- ½ cup dried apricots
approx. 12-15, small diced
- ½ cup shelled pistachios
finely chopped
Directions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
Using a hand mixer, beat together room temperature butter, brown sugar, and granulated sugar. Add the eggs and vanilla, beating until incorporated.
- 3
Add the salt, baking soda, and flour, mixing until combined (but don't over mix). Stir in the chopped dried apricot and chopped pistachios. Chill for 15 minutes for thicker cookies (or don't chill and eat them quicker, it's ok!).
- 4
Use a cookie scoop or a spoon to place approximately 1 3/4 tablespoons of dough evenly apart on the baking sheet. Bake cookies for 10-12 minutes just until the edges start to turn golden brown. Let sit for a minute before transferring to a cooling rack. Store in an airtight container once cooled completely.