Preheat your oven to 375°F and line two cookie sheets with parchment paper.

Measure 1 1/2 cups (10 oz) of Cadbury mini eggs and put them in a zip-top bag. Use a rolling pin or a heavy cast iron pan to crush the eggs into big pieces, about the size of a chocolate chip or an M&M. Don’t crush them too much—keep them chunky. Set the bag aside.

In the bowl of a stand mixer, beat the butter on medium-low until it becomes smooth.

Add both the brown and white sugars. Mix them with the butter until the mixture looks light and fluffy, which should take about 30 seconds.

Now, add the eggs (not the candy) and vanilla extract and mix until everything is well combined.

Use a rubber spatula to scrape down the sides and bottom of the bowl so that all the ingredients are mixed together.

Add in the flour, baking powder, and salt. Mix at the lowest speed until almost fully mixed, but some streaks of flour remain.

Pour in the chocolate chips and the crushed candy mini eggs. Give the mixer a quick stir to mix them evenly into the dough.

Remove the bowl from the mixer and stir the dough one more time by hand with a sturdy spatula or spoon, making sure to scrape all the dough from the sides and bottom. The dough will be stiff. Let it sit for 10 minutes so the flour can hydrate and rest.

While the dough rests, take the remaining Cadbury mini eggs and carefully cut them in half with a serrated knife. You’ll need two halves for each cookie—be very careful when cutting!

Scoop out balls of cookie dough, 2 tablespoons in size, and place them on the cookie sheet. Space the cookies about 2 inches apart to account for spreading. Use your fingers to gently press the center of each cookie to make a small dip. This helps the cookies bake evenly.

Top each cookie with 2–3 pieces of the cut mini eggs by gently pressing them into the dough and bake the cookies at 375°F for 10–12 minutes. They’re done when they have puffed up, the edges are brown, and the center still looks a bit soft.

Let the cookies cool completely, then store them in an airtight container for up to 3–4 days.