Measure the softened butter and sugars into your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat together, scraping the bottom and sides of the bowl, until creamy.
Add the eggs and vanilla and beat together until the eggs are incorporated. Use a spatula to scrape the sides and bottom of the bowl as needed.
Mix in the flour, baking powder, soda and salt until the dough comes together.
Add the chopped mini eggs and beat them into the cookie dough. Chill for an hour or overnight.
Preheat the oven to 190°C /395°F. Scoop balls of the dough onto a reusable baking liner or baking parchment, placing slightly apart. Press extra whole and halved mini eggs on top of the cookies and flatten slightly.
Bake for 12-13 minutes or until the cookies start colouring at the edges.
Leave the cookies on the trays for five minutes then transfer onto a wire cooling rack. Store in an airtight container.
Video
Notes
You can replace the Cadbury’s mini eggs with other small chocolate eggs or with large chocolate chips or a chopped up chocolate bar.
Drizzle the cookies with a simple icing – mix a few tablespoons of icing sugar with a little