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Recipe

Dark Chocolate Apricot Cookies

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Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.

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( 27 Ratings)

27 Ratings

5 Stars 78%

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 16 )

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PREP TIME 1 Hr
TOTAL TIME 3 Hr
SERVINGS 36

: Reynolds™ Parchment Paper

1: pouch (1 lb 1.5 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

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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. 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.

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Expert Tips

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

Use premium white chocolate for the dark chocolate and drizzle it over the cookies instead of dipping.

For even baking, make sure cookies are of the same shape and size.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 140

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 3 1/2g,
Trans Fat 1/2g),

Cholesterol 15mg;
Sodium 60mg;
Total Carbohydrate 19g

(Dietary Fiber 1g,
Sugars 12g),

Protein 1g;

Percent Daily Value*:

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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Reynolds® is a trademark of Reynolds Consumer Products Inc.

Review & Comments

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1 - 3 of 16 Reviews View All

Posted 12/28/2012 10:05:39 PM REPORT ABUSE Belynnda said:

Rating:

These have got to be the BEST AND EASIEST cookie I've ever made!!It was such a hit it's on my holiday Christmas list to make every year!!

This reply was: Helpful Inspiring

Posted 12/20/2012 2:46:36 PM REPORT ABUSE chdoog said:

Rating:

So different and VERY good ! Glad I picked these for my 2012 Christmas cookie !

This reply was: Helpful Inspiring

Posted 2/13/2012 2:07:46 PM REPORT ABUSE mikeyandbailey said:

Rating:

These are very good cookies. I will definately make these again. I did however, add some orange zest & I drizzled the dark chocolate onto the cookie, instead of dipping it. Dipping them in the chocolate, made it too sweet. I found that drizzling the chocolate, made them just perfect. These cookies have made a fine addition to my cookie trays.

This reply was: Helpful Inspiring