How to Bake Nutty Dry Fruit Cookies with Dairy Milk Chunks
Written by Neelanjana Mondal | August 29, 2025
This recipe below for nutty dry fruit cookies with Dairy Milk chunks, is just what it says: cookies with nuts, dried fruit, and chunks of chocolate. Just like in most nut-based recipes, all you need to do is toast the nuts to draw out their nutty flavor, chop them up and throw them in the cookie dough along with the dried fruits and the Dairy Milk chunks. You need zero extra tools, just some cutlery and bowls for this and the cookies turn out crisp and golden at the edges and soft in the centers. Try this recipe and read on for common FAQs at the end.
Nutty Dry Fruit Cookies with Dairy Milk Chunks
Ingredients
- 1 cup cashew nuts
- ½ cup unsalted butter, room temperature
- 2 cups plain flour
- ½ tsp baking powder
- 1 cup powdered sugar
- ½ cup crunchy peanut butter
- 1 large egg, room temperature (whisked)
- 2 tbsp honey
- 1 cup Cadbury Dairy Milk chocolate, chopped into fine chunks
- ½ cup dried cranberries, optional
Instructions
- Preheat the oven to 180°C first, then loosely arrange the cashews in a parchment-lined baking tray and toast for 5-7 minutes until golden. OR pan fry them sans any butter or oil until golden, and they release a nutty aroma. Cool the cashews, then roughly chop them.
- Meanwhile, butter and line 2 baking sheets with parchment paper.
- Take a big bowl, and sift the flour, baking powder, and 1/2 tsp salt into it. Add the sugar and mix. Chop up the butter roughly into cubes and add the peanut butter with the butter into the bowl. Rub with your fingers until you get pea-sized coarse crumbs.
- Use a blunt knife to work the egg and syrup into the bowl and knead it into a soft dough.
- Add the chocolate, nuts, and cranberries, and mix liberally to combine. Try not to overwork the dough at this point.
- Heap a tablespoon of the cookie dough and place on the baking sheets, spacing each 2 inches apart. This gives ample room for the cookies to spread.
- Transfer the baking sheets to the oven and bake for 12 minutes, until golden at the edges and a little domed at their centers.
- Let the cookies cool for 5 minutes, then shift them to a wire rack to cool completely.