Chocolate Fruit Nibbles are small bite-sized fruit cookies drizzled in chocolate. When you’ve tried these, they never last long.
These delightful little chocolate fruit nibbles aren’t the kind you scoff down absent-mindedly. They demand attention. Not because they’re flashy or overly rich, but because they’re perfectly balanced: light yet moreish, soft with a gentle crunch, and sweet with just the right hint of tang from the fruit inside. And then there’s the chocolate—dark, silky, and unapologetically decadent, artfully drizzled over each one like a flourish of edible ribbon.
What makes chocolate fruit nibbles so appealing is their versatility. They’re just as welcome on a dainty afternoon tea platter as they are in a rustic tin on your kitchen counter. Perfect for gifting, snacking, or bringing out when friends pop over unexpectedly. There’s a certain homely quality about them, but they carry a touch of finesse too.
The heart of these cookies lies in the fruit. Whether it’s chewy pieces of dried apricot, juicy sultanas, tangy cranberries, or tiny flecks of candied orange peel, the fruit adds natural sweetness and a pop of flavour to each bite. It’s a refreshing change from more traditional cookies where chocolate often dominates. In this case, the fruit takes the lead, with the chocolate playing a supporting yet essential role.
And oh, the chocolate drizzle. It’s never overdone—just a delicate zigzag or a loose splatter across the top. It’s enough to make your eyes linger before your first nibble. Dark chocolate tends to be the drizzle of choice, its richness providing a beautiful contrast to the lightness of the cookie. That bitter edge brings depth and balance, making sure the sweetness never overpowers.
Texture is another quiet triumph here. These cookies often have a tender crumb, almost melting in the mouth, punctuated with chewy bites of fruit. Occasionally, you’ll find a slight crunch from finely chopped nuts or a firm golden edge that holds its shape beautifully. You can eat them slowly, one at a time, savouring each mouthful—or pop them like sweets, one after the other, without any guilt. After all, they’re only small.
For many, these cookies evoke memories. Of holidays, of baking with a parent or grandparent, or simply of childhood treats wrapped in parchment paper and packed into lunchboxes. They carry nostalgia in their crumb and a sense of warmth that’s hard to replicate with more complex confections.
But that’s the beauty of them—they’re simple, but they leave an impression. You don’t need bells and whistles when you’ve got flavour, texture, and a thoughtful drizzle of chocolate. Whether you enjoy them with a cup of tea, offer them after dinner with coffee, or slip one into your pocket for a quiet moment of sweetness later, fruit cookies with chocolate drizzle never disappoint.
Chocolate Fruit Nibbles are the kind of cookie that doesn’t shout. It simply waits for you to notice—and when you do, you’re reminded that sometimes, the best things come in small, chocolate-draped packages.
Chocolate Fruit Nibbles
Ingredients
- 120 g unsalted butter softened
- 100 g light brown sugar
- 1 large egg free range
- 1 tsp vanilla extract
- 180 g plain flour
- ½ tsp baking powder
- 1 pinch salt
- 100 g mixed dried fruit e.g. cranberries, sultanas, chopped apricots
- 50 g dark chocolate for drizzling
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F and line a baking tray with parchment paper.
- Cream the softened butter and sugar together in a bowl until pale and fluffy.120 g unsalted butter, 100 g light brown sugar
- Beat in the egg and vanilla extract until fully combined.1 large egg, 1 tsp vanilla extract
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.180 g plain flour, ½ tsp baking powder, 1 pinch salt
- Fold in the dried fruit evenly through the dough.100 g mixed dried fruit
- Scoop out small spoonful of dough (about 1 heaped teaspoon each) and place them on the tray, leaving a little space between each.
- Bake for 12–15 minutes, or until lightly golden at the edges.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.50 g dark chocolate
- Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Leave to set for 10–15 minutes before serving or storing.