Double Chocolate Easter Cookies Recipe

Name: Double Chocolate Easter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ¾ cup oatmeal (ground); ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup semi-sweet chocolate chips; 1 ½ cups granulated sugar; 1 cup unsalted butter; ¼ cup vegetable shortening; 1 teaspoon vanilla extract; 2 eggs; 1 cup milk chocolate chips; ½ cup chopped pecans (optional); 3 cups miniature chocolate eggs (Cadbury)

Servings: persons

1 ½ cups all-purpose flour
¾ cup oatmeal (ground)
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup semi-sweet chocolate chips
1 ½ cups granulated sugar
1 cup unsalted butter
¼ cup vegetable shortening
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips
½ cup chopped pecans (optional)
3 cups miniature chocolate eggs (Cadbury)

1
Put 3/4 cup oatmeal in a food processor and pulse until the oatmeal looks finely ground up.
2
You can use oat bran as an alternative.
3
Combine flour, ground oatmeal, cocoa, baking soda, and salt; set aside.
4
Melt semi sweet chocolate chips in microwave or over double boiler.
5
With an electric mixer, cream together sugar, vegetable shortening, butter, and vanilla.
6
Slowly add the melted chocolate.
7
Beat in eggs until fully incorporated.
8
Slowly beat dry mixture into wet mixture.
9
Fold in chocolate chips and pecans by hand.
10
Let batter sit in the fridge for half an hour to set properly.
11
Drop batter by heaping teaspoonfuls onto ungreased cookie sheets.
12
Garnish each cookie with a Cadbury mini egg.
13
Bake in a 350 degree oven for 10 minutes.
14
Allow to cool on cookie sheets for 6 minutes, then transfer to a wire rack to cool completely.

2455

kcal

Calories

142

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ¾ cup oatmeal (ground), ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Double Chocolate Easter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Easter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions