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!
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.
½ cup + 2 TBSP unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
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!).
¾ teaspoon fine sea salt, ½ teaspoon baking soda, 1 ¾ cup all-purpose flour, ½ cup dried apricots, ½ cup shelled pistachios
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.
Notes
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.