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Romany Creams and Choc-Kits Hybrid Cookies Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes (plus cooling and setting)
  • Yield: 18 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: South African-Inspired
  • Diet: Vegetarian

Description

Imagine the irresistible crunch of Romany Creams and the chewy, chocolatey comfort of Choc-Kits all in one bite—this hybrid cookie brings the best of both worlds together. With a deep cocoa flavor, oaty texture, and sandwiched chocolate center, these cookies are rich, nostalgic, and dangerously delicious. Perfect with a cup of tea or coffee.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups quick oats
  • 1 cup desiccated coconut

Chocolate Filling

  • 200g dark or milk chocolate (melted, for sandwiching)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer or whisk until the mixture is light and fluffy, which incorporates air and helps create a tender cookie.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine, which adds moisture and flavor to the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
  6. Incorporate Oats and Coconut: Stir in the quick oats and desiccated coconut until evenly distributed, adding texture and flavor reminiscent of Romany Creams.
  7. Shape the Cookies: Scoop out tablespoon-sized portions of the dough, roll them into balls, and flatten slightly. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are set but centers remain slightly soft, ensuring a chewy center with a crisp edge.
  9. Cool the Cookies: Remove from the oven and let cool completely on a wire rack to set the texture and prevent breaking when sandwiching.
  10. Assemble the Sandwich Cookies: Once cooled, spread or pipe the melted chocolate onto the flat side of one cookie, then sandwich with another cookie on top. Press gently to adhere.
  11. Set the Chocolate: Allow the chocolate to set completely before serving, either at room temperature or chilled briefly to harden the filling.

Notes

  • For a crunchier texture, substitute quick oats with old-fashioned rolled oats.
  • Add a pinch of cinnamon or espresso powder to the dry ingredients to deepen the chocolate flavor.
  • For extra indulgence, dip the finished sandwich cookies halfway in melted chocolate and let set.

Find it online: https://slsrecipes.com/romany-creams-and-choc-kits-hybrid-cookies-recipe/