Yes, it’s true, I promised these cookies a long, long time ago.
Isn’t it also true that absence makes the heart grow fonder though? Or in this case, I guess it just makes the stomach grow hungrier.
Never fear, they are HERE and I promise you, these cookies are well worth the wait.
I’ll never forget the day I first tried an apricot pistachio cookie. We were in Avignon, France and had just spent the day on our first wine tour of the trip. It was the peak of the heatwave. Like, I’m talking 122°F OR MORE.
It was hot.
So we decided to eat a light dinner in, grabbing a sandwich and salad to split and take back to our little apartment to sit in front of the fan. At the last minute, I attempted to say en français that I wanted the Apricot Pistachio Cookie.
Which really just looked like me pointing and giving a thumbs up (insert eye roll). Needless to say, I was smitten at first bite. And no, it wasn’t the heat (or the wine) talking. It was a cookie match-made-in-heaven.
I’m typically strictly all about chocolate chip cookies. But now I’ll make an exception.
How to Make Apricot Pistachio Cookies
You mean these rich, thick, lovely melt-in-your-mouth cookies? Not just apricot cookies, not just pistachio cookies, but a heavenly mix of both?! Oh yes, those ones. Let’s figure out how to make them. And ASAP.
Let me just say, they’re easy. The hardest part is a bit of chopping, but with a few kitchen tools or a little extra patience, it’s no problem at all.
I’m not sure what the little stand in France used for their cookie base, but I most definitely knew what I needed to use: the M&M Cookie base. It’s buttery, rich, and delivers soft yet chewy, perfectly textured cookies.
It changed up a bit (ahem, a little more butter for these rich cookies), but it was a match made in heaven.
- Beat together the wet ingredients.
- Mix in the dry ingredients.
- Stir in the apricots and pistachios.
With one caveat: to chill, or not to chill?
The answer is, it’s totally up to you. Chilling for at least 15 minutes does result in a thicker cookie, but it’s totally ok not to chill if you need your cookie fix immediately. I usually bake the first round, and then chill the remaining dough until the oven is free for the next batch.
Whichever method of chilling you choose, you’re going to end up with a decadent, deliciously light yet rich cookie. Pair with tea, or coffee, or wine for best results. 😉
Get the Recipe Apricot Pistachio Cookies
- 1/2 cup + 2 TBSP unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt, see note
- 1/2 cup dried apricots, approx. 12-15, small diced
- 1/2 cup shelled pistachios, finely chopped
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a hand mixer, beat together room temperature butter, brown sugar, and granulated sugar. Add the eggs and vanilla, beating until incorporated. Add the salt, baking soda, and flour, mixing until combined (but don't over mix). Stir in the chopped dried apricot and pistachio. Chill for 15 minutes for thicker cookies (or don't chill and eat them quicker, it's ok!).
- 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.
- If you’re using already shelled and salted pistachios, reduce the salt in the cookie dough to 1/2 tsp.
- No hand-mixer? Go ahead and use a good ol’ fashioned whisk and spoon to make the cookies.