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!
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. 😉Print