Begin by placing the Cadbury mini eggs into a sturdy zip-top bag. Using a mallet or a heavy object, gently crush the eggs until you achieve a mixture of fine crumbs and some larger pieces for added texture.

Set your oven to 350°F (175°C) to preheat while you prepare the cookie dough. Line two baking sheets with parchment paper.

In a large mixing bowl, whisk together 3 ¼ cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking soda.

In a stand mixer fitted with a paddle attachment, combine 1 cup of room temperature unsalted butter with 1 cup of light brown sugar and ¾ cup of granulated sugar. Beat until light and fluffy.

Next, crack in 2 large eggs and pour in 1 tablespoon of vanilla extract. Mix on low speed until all the wet ingredients are thoroughly incorporated.

Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing just until combined.

Gently fold in 1 cup of semi-sweet chocolate chips and most of the crushed Cadbury mini eggs into your cookie dough.

Using a cookie scoop or tablespoon, portion out the dough into balls about 2 tablespoons in size. Place them on the prepared baking sheets.

Slide your baking sheets into the preheated oven and bake for approximately 10 minutes or until the edges are delicately browned.

Once baked, let the cookies cool on the tray for 1-2 minutes before transferring them to a wire rack to cool completely.