Chocolate Almond Freezer Cookies

Dave 0

"Crisp and chocolaty, the dough for these cookies can be made weeks in advance."

Ingredients {{adjustedServings}} servings 58 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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  1. In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.
  2. In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.
  3. Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.
  4. Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.
  5. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
  6. Bake for about 11 minutes. Let cool on wire racks.
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Reviews 5

  1. 5 Ratings


These cookies are so delicious! The cocoa powder makes a tasty light texture, and the occasional piece of apricot is a real flavor bonus. So easy to make ahead, bakes and cools quickly. I gave these as office gifts and everyone just loved them! They will be a new holiday tradition for us.


Really enjoyed these!!! :) I divided the recipe in 4, just because I am going to be the only one eating these... LOL! So when I divided it into 4, I should have used a half an egg, or less. These came out quite fluffy. But that was my own fault. Still yummy. I feel like they could have been a bit more chocolately. Definitely will make this again!

Holiday Baker

I thought these cookies were just okay. I found the recipe in my recipe box and was looking for a recipe to use some apricot preserves and just made 1/2 recipe. I didn't understand the method of folding it into a block or why, so I just used a cookie scoop and scooped it. I was expecting so much more taste wise with the idea of chocolate, almonds, apricot. It just tasted like a "brownie with fruit and nuts" in the shape of a flat chewy cookie. The chocolate pieces melted right into it creating a gummy cookie, along with the fruit, with odd bits of almonds. The texture was just strange to me, unless it is my preference. Maybe, I was just expecting more than a brownie.