01 -
Place the Cadbury mini eggs inside a zip-top bag and use a mallet, rolling pin, or sturdy cup to break them into smaller pieces, leaving some halves intact. Set aside.
02 -
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat. Set aside.
03 -
Stir together the flour, salt, and baking soda in a large bowl. Set aside.
04 -
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, and granulated sugar. Cream until light and fluffy, about 2-3 minutes.
05 -
Add the eggs and vanilla extract to the butter mixture. Mix well and scrape down the sides of the bowl with a spatula.
06 -
Add the dry ingredient mixture to the butter mixture and mix on low speed until just combined, about 1 minute.
07 -
Add the semi-sweet chocolate chips and all but 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until evenly distributed, about 30 seconds.
08 -
Use a #30 cookie scoop (about 2 tablespoons) to portion the cookie dough. Roll into balls and place on the prepared baking sheets, spacing them about 3 inches apart (8 cookies per tray).
09 -
Generously press the reserved crushed Cadbury mini eggs into the tops of the cookie dough balls, maintaining their round shape.
10 -
Bake at 350 degrees Fahrenheit for 10 minutes or until the edges are just starting to brown.
11 -
For thicker cookies, press the edges inward with a serving spatula or swirl with a round cookie cutter while still warm. Let cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.