Prep your tools and oven: Line two baking sheets with parchment paper or silicone mats. Preheat the oven to 350°F (175°C).

Crush the mini eggs: Place the Cadbury Mini Eggs in a zip-top bag and gently tap with a rolling pin until most are halved or in chunky pieces. Avoid crushing into dust—you want texture.

Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. This traps air and makes softer cookies.

Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla until smooth. Scrape the bowl to ensure everything is well combined.

Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

Combine wet and dry: Add the dry ingredients to the wet in two additions. Mix on low speed just until no dry flour remains. Do not overmix.

Fold in the mix-ins: Gently stir in the crushed mini eggs and chocolate chips. Reserve a small handful of mini egg pieces for pressing onto the tops.

Portion the dough: Scoop 2-tablespoon mounds (about 40 g each) and place them 2 inches apart on the prepared sheets. Press a few extra mini egg pieces on top for a bakery look.

Bake: Bake for 9–11 minutes, until the edges are set and lightly golden, but the centers still look slightly underbaked. For chewier cookies, pull them at the first sign of browning.

Finish and cool: If you like, sprinkle a pinch of flaky sea salt on each cookie right as they come out of the oven. Let them cool on the sheet for 5 minutes, then transfer to a rack.

Optional chill step: For thicker cookies, chill the scooped dough for 30 minutes before baking. This reduces spread and deepens flavor.