Sweet and nutty – smooth white chocolate and creamy peanut butter, all blended together with chewy and tart dried apricots and the crunch of roasted peanuts – these cookies are the perfect little snackola.

White Chocolately Wonderful Peanut Butter Apricot Cookies

1 cup White Chocolately Wonderful Peanut Butter
½ cup butter (or shortening), room temperature
14 oz. sweetened condensed milk
1 Tbs. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
2 ½ cups all-purpose flour
1 cup dried apricots, chopped
1 cup honey roasted peanuts 

Preheat the oven to 375 degrees.

Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter, and sweetened condensed milk on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl. (Use a hand mixer, if need be).

Add the vanilla extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over-mix.

Fold in the chopped apricots and peanuts.

Form large balls of cookie dough and flatten into 2-3″ discs.

Bake for 12-14 minutes, until the edges are set and begin to turn a golden brown.