1. Preheat oven to 350°F and line baking sheets with parchment paper. Roughly chop your Cadbury mini eggs – put them in a zip-top bag and give them a few gentle whacks with a rolling pin. Don’t pulverize them – you want chunks! Set aside a handful of whole eggs for pressing into tops.

2. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy – about 3-4 minutes. Don’t rush this! It should look pale and creamy.

3. Add eggs one at a time, beating well after each one. Then mix in vanilla extract. Your mixture should look smooth and gorgeous.

4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed just until combined. Stop as soon as you don’t see dry flour – don’t overmix!

5. Using a spatula, gently fold in chopped Cadbury eggs. The dough will be thick and studded with colorful candy pieces.

6. Use a cookie scoop (2 tablespoon size) to drop dough onto prepared baking sheets, spacing about 2 inches apart. Press a whole mini egg or two into the top of each cookie dough ball for pretty presentation.

7. Bake for 10-12 minutes. Edges should be just barely golden and centers will look slightly underbaked – that’s perfect! They’ll continue cooking on the pan.

8. Let cool on baking sheet for 5 minutes (important for setting!), then transfer to wire rack. Or eat one warm with cold milk!