Homemade Chocolate Hobnobs

WANT TO SAVE THIS RECIPE?

If you’re craving a cookie that’s delightfully crunchy, rich in oaty goodness, and finished with a smooth chocolate topping, homemade Chocolate Hobnobs are your new go-to treat. These iconic British biscuits have long held a soft spot in the hearts of cookie lovers around the world—and now, you can bake your own batch right at home.

With their buttery base and crisp texture, Hobnobs are everything you want in a biscuit. But when you add a glossy coat of melted milk chocolate on top, they transform into something downright irresistible. Whether you’re pairing them with a cozy cup of tea or sneaking one (or three) as a late-night snack, they’re bound to satisfy every crunchy-chocolate craving.

---

Preparation Phase & Tools to Use

To make the perfect homemade Chocolate Hobnobs, having the right tools can make all the difference:

• Mixing Bowl: A sturdy bowl is essential for creaming the butter and sugar and combining the oat mixture thoroughly.
• Electric Mixer or Whisk: Creaming the butter and sugar to a light, fluffy texture ensures the perfect cookie base.
• Food Processor: This helps pulse oats into a semi-coarse flour, a key part of achieving the signature Hobnob texture.
• Baking Sheet + Parchment Paper: Prevents sticking and promotes even baking.
• Cookie Scoop or Spoon: For uniform cookies that bake evenly.
• Cooling Rack: Keeps the cookies crisp as they cool without trapping steam.
• Microwave-Safe Bowl or Double Boiler: To melt the chocolate smoothly and evenly for dipping.

---

Ingredients for the Homemade Chocolate Hobnobs

Let’s break down what makes these Hobnobs so delightfully crumbly and moreish:

• Old-Fashioned Rolled Oats – These are the backbone of the cookie, giving that signature nutty chew and toasty crunch.
• All-Purpose Flour – Adds structure and helps bind the oats.
• Brown Sugar – Deepens the flavor with a rich molasses note and brings a hint of moisture.
• Unsalted Butter – The secret to that golden, melt-in-your-mouth base.
• Baking Soda – Reacts with the golden syrup for a light crispness.
• Salt – Enhances all the sweet and buttery flavors.
• Golden Syrup (or light corn syrup) – Adds chewiness and a caramel-like depth.
• Milk Chocolate Chips or Melting Chocolate – The crowning glory that takes this from biscuit to indulgent treat.

Each ingredient plays its part in creating the classic texture and flavor profile of traditional Hobnobs—but homemade always brings that extra warmth and freshness.

---

How To Make the Homemade Chocolate Hobnobs

Step 1: Pulse the Oats

Pour your rolled oats into a food processor and pulse a few times until they resemble a coarse meal. Don’t over-process; you still want some texture.

Step 2: Mix the Dry Ingredients

In a mixing bowl, combine the pulsed oats, flour, brown sugar, baking soda, and salt. Stir until evenly combined.

Step 3: Melt the Butter & Syrup

In a small saucepan or microwave-safe bowl, melt the butter with the golden syrup until smooth. Let it cool slightly before adding to the dry mix.

Step 4: Combine Wet and Dry

Pour the melted mixture over the dry ingredients. Stir with a spoon or spatula until a sticky dough forms.

Step 5: Shape and Bake

Scoop tablespoon-sized portions and roll them into balls. Flatten slightly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes or until golden brown around the edges.

Step 6: Cool Completely

Transfer the cookies to a cooling rack and let them cool fully—this helps them firm up and get crisp.

Step 7: Add the Chocolate Topping

Melt the chocolate in a double boiler or microwave in 30-second bursts. Spoon or dip the tops of the cooled cookies, then let the chocolate set completely.

---

How to Serve and Store Homemade Chocolate Hobnobs

These cookies are incredibly versatile when it comes to serving. Enjoy them with a steaming mug of tea for that authentic British vibe or pair them with an espresso for a grown-up twist. They also make a delightful gift—just stack them in a glass jar tied with ribbon.

For storage, keep your Hobnobs in an airtight container at room temperature. They stay fresh and crisp for up to one week. If you want to make them in advance, you can freeze the baked (but undecorated) cookies for up to 2 months—just add the chocolate topping after thawing for best results.

---

Frequently Asked Questions

What’s the difference between Hobnobs and flapjacks?

While both use oats, flapjacks are chewy oat bars baked in slabs, whereas Hobnobs are crisp, round cookies often topped with chocolate.

Can I make them gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend and make sure your oats are certified gluten-free.

Can I use dark chocolate instead of milk?

Yes! Dark chocolate adds a richer, slightly bitter edge that balances the sweetness of the cookie base beautifully.

Why do my Hobnobs come out too soft?

This could be due to underbaking. Make sure the cookies are golden brown around the edges before removing them from the oven.

Do I have to pulse the oats?

Pulsing the oats is key to getting that unique Hobnob texture—coarse but not chunky. It helps the dough hold together better without being too floury.

Can I skip the golden syrup?

Golden syrup gives Hobnobs their signature chew and depth. If you can’t find it, light corn syrup is a workable substitute, though the flavor won’t be quite the same.

---

Want More Cookie Ideas with a Twist?

If you love these homemade Chocolate Hobnobs, you’ll definitely want to try these other creative cookie treats from Life With Olivia:

• Whipped Shortbread Cookies for a melt-in-your-mouth buttery classic.
• Brownie Mix Cookies if you crave soft, fudgy bites in cookie form.
• Mini Cinnamon Roll Cheesecakes for an indulgent mashup of two favorites.
• Easy Carrot Cake Bars when you want cookies with a cozy, spiced twist.
• Tiramisu Cupcakes if you enjoy your desserts elegant and coffee-kissed.

These recipes bring something unexpected to your baking routine—whether it’s texture, flavor, or a fun nostalgic vibe.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow me on Pinterest @scherer29.

And let me know in the comments how yours turned out. Did you drizzle the chocolate or go full-on dip? Did you experiment with dark or white chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

---

Print

WANT TO SAVE THIS RECIPE?