Chocolate Fruit Nibbles

Chocolate Fruit Nibbles are bite-sized fruit cookies that are soft, tender, and filled with chewy dried fruit, offering natural sweetness in every nibble. A fine drizzle of melted dark chocolate adds a rich and elegant finish, making them perfect for gifting, teatime, or indulgent snacking. Small in size but big in flavour, these cookies are simple to make and disappear fast!

Prep Time 15

Cook Time 15

Cooling/Drizzling 20

Total Time 50

Servings 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.

Notes

Storage Tip:

Keep in an airtight container for up to 5 days. They also freeze well (not drizzled) for up to 3 months.

Nutrition