If Romany Creams & Choc-kits Had a Baby, you’d end up with the absolute dream cookie—one that marries the chocolatey, coconut-infused nostalgia of your favorite South African classics with a modern, gooey, oat-studded twist. With a crisp edge, tender center, and a double-dose of chocolate in every bite, these cookies are pure joy from the very first whiff out of the oven. They’re easy enough for a weeknight craving but decadent enough to impress at any get-together—my go-to recipe when I want a cookie that steals the show and keeps people reaching for “just one more.”
Ingredients You’ll Need
Every ingredient in this playful mashup of classics is perfectly chosen—nothing fancy, just the right basics to build rich flavor and irresistible texture. Simple staples join forces to create a batch of cookies that deliver nostalgic chocolate-coconut magic in every bite.
- Unsalted butter: The backbone of these cookies, creating a tender crumb and rich, melt-in-your-mouth feel.
- Light brown sugar: Adds deep caramel notes and extra chew for that just-right texture.
- Granulated sugar: Keeps things balanced—contributing a bit of snap to the edges.
- Large egg: Binds everything together and gives the dough structure.
- Vanilla extract: A splash amps up the cookies’ warmth and coziness.
- All-purpose flour: The classic base, giving structure without heaviness.
- Baking soda: Ensures a gentle rise and a light, tender interior.
- Salt: Enhances all the flavors—don’t skip it!
- Rolled oats: Offers lovely chew and heartiness, plus those charming speckles in every cookie.
- Desiccated coconut: Brings that signature “Romany Creams” vibe and toasty sweetness.
- Cocoa powder: Deepens the cookies’ chocolatey flavor—don’t use drinking chocolate, true cocoa makes a difference.
- Semi-sweet chocolate chips: Little pools of melty chocolate in every bite!
- Chopped dark or milk chocolate: For added richness or extra sweetness, depending on your mood.
How to Make If Romany Creams & Choc-kits Had a Baby
Step 1: Prepare Your Oven and Pan
Set yourself up for success! Preheat your oven to 350°F (180°C), and line a baking sheet with parchment paper to guarantee nothing sticks and your cookies lift off beautifully golden underneath. This little bit of prep sets the tone for perfectly even baking.
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and use an electric mixer (or strong arms and a wooden spoon) to beat together the softened butter, light brown sugar, and granulated sugar. Keep mixing until the blend is visibly lighter and fluffy—this step gives you cookies that are tender, not dense.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract, then mix until everything’s smooth and velvety. This is where the dough starts to come together, setting you up for those perfectly rich and chewy cookie centers.
Step 4: Whisk Dry Ingredients Separately
In a second bowl, whisk together the flour, baking soda, salt, rolled oats, desiccated coconut, and cocoa powder. Take a moment to breathe in that toasty coconut—this is what gives “If Romany Creams & Choc-kits Had a Baby” its magic!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry mix into the wet ingredients, stirring gently until there are no streaks of flour left. The dough will be speckled with coconut and oats, looking delicious even before you bake.
Step 6: Fold in the Chocolates
Time for the best part—fold in the semi-sweet chocolate chips and your chopped chocolate of choice. Each bite will have its own surprise pocket of chocolate, making every cookie a little adventure.
Step 7: Shape and Bake
Scoop tablespoon-sized blobs of dough and roll them into balls between your hands. Arrange them on your prepared baking sheet, spacing about 2 inches apart, then gently flatten with your fingers or the back of a spoon. Bake for 10–12 minutes until the edges are just set but the centers are still soft—you want that blissful contrast!
Step 8: Cool and Enjoy
Let the cookies cool on the pan for five minutes—they’ll finish setting up here—then transfer to a wire rack. Trust me, the aroma alone will make it tough to wait. Enjoy warm, or let them cool completely for prime dunking!
How to Serve If Romany Creams & Choc-kits Had a Baby
Garnishes
Picture this: a drizzle of melted chocolate over the just-cooled cookies, a shower of extra coconut flakes, maybe even a sprinkle of flaky sea salt if you’re feeling extra. These finishing touches give your If Romany Creams & Choc-kits Had a Baby cookies a little “wow” factor—almost too pretty to eat (almost).
Side Dishes
While these cookies are showstoppers solo, they’re glorious alongside a scoop of ice cream, a mug of hot cocoa, or a bold cup of coffee. If you’re serving for dessert, pile them up on a big platter with some fresh fruit or a bowl of berries for color and brightness.
Creative Ways to Present
Think ice cream sandwiches for a summer treat, or sandwich two cookies together with a layer of ganache for a next-level indulgence. For parties, bag a few in clear cellophane with a ribbon for sweet gifts. No matter how you serve If Romany Creams & Choc-kits Had a Baby, they’ll bring smiles to every table.
Make Ahead and Storage
Storing Leftovers
Once the cookies have cooled completely, stash them in an airtight container at room temperature—where they’ll stay fresh and chewy for up to a week. The coconut and oats help them keep their softness much longer than ordinary cookies.
Freezing
If you want cookies on demand, freeze unbaked dough balls flat on a tray, then move them to a zip-top bag for up to three months. You can also freeze baked cookies (once cooled) in a single layer—you’ll love having If Romany Creams & Choc-kits Had a Baby tucked away for emergencies.
Reheating
To recapture that just-baked warmth, pop a cookie in the microwave for 10–12 seconds or quickly in a low oven. The chocolate will get melty again and the coconut aroma pops—making each leftover feel like the very first bite!
FAQs
Can I substitute quick oats for rolled oats?
Sure! Quick oats will give a slightly softer, less chewy texture, but the cookies will still turn out delicious. Rolled oats do provide a bit more heartiness and rustic appeal.
How do I make the cookies extra chocolatey?
If you’re a chocoholic, feel free to bump up the cocoa powder by an extra tablespoon and add a few more chocolate chips or chunks. You can even try sandwiching them with a dark chocolate ganache for over-the-top chocolate bliss.
Are these cookies gluten-free?
As written, they contain all-purpose flour, so they’re not gluten-free. You can experiment with a 1-to-1 gluten-free flour blend in place of the regular flour, but results may vary. Stick to certified gluten-free oats if you’re making this swap!
Can I make the dough ahead of time?
Absolutely! The dough actually gets even better if you chill it for a few hours or overnight. That rest allows the flavors to meld, and your cookies will have an even richer, deeper taste.
Why do my cookies sometimes spread too much?
It could be the butter was too soft or the kitchen too warm. Try chilling your dough balls for 20 minutes before baking—especially if you notice spreading—and always make sure to measure flour accurately for best results.
Final Thoughts
If Romany Creams & Choc-kits Had a Baby is your invitation to cookie bliss—full of nostalgic flavor but with a fresh, chocolatey twist you’ll crave again and again. Share them at a party or hoard a secret stash for tea time, but definitely give them a spot in your recipe rotation. Once you taste how the coconut, oats, and double chocolate work together, you’ll wonder why you ever settled for just one classic cookie!
Print
If Romany Creams & Choc-kits Had a Baby Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
These delectable cookies are a delightful fusion of Romany Creams and Choc-kits, creating a perfect blend of flavors and textures in every bite. With a crispy exterior and a soft center, these oat and coconut cookies are studded with chocolate chips and chunks for an irresistible treat.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins:
- 1 1/4 cups rolled oats
- 1 cup desiccated coconut
- 2 tablespoons cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate (or milk chocolate)
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream butter and sugars. Add egg and vanilla, mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, oats, coconut, and cocoa powder.
- Combine wet and dry: Gradually add dry mix to wet mix, stir to combine. Fold in chocolate.
- Shape and bake: Roll dough into balls, place on baking sheet, flatten slightly. Bake for 10–12 mins.
- Cool and enjoy: Let cookies cool on the pan for 5 mins, then transfer to a wire rack.
Notes
- For an extra treat, sandwich cookies with melted chocolate or ganache.
- Use dark chocolate for a richer flavor or milk chocolate for a sweeter option.
- Cookie dough balls can be frozen for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
