Step 1: Prepare the Cadbury Mini Eggs:

Place the Cadbury mini eggs in a zip-top bag. Using a mallet, rolling pin, or the bottom of a sturdy cup, gently crush the candies into smaller pieces. Aim for a mix of sizes, leaving some pieces larger (halved) for a more visually appealing and texturally interesting cookie. Be careful not to crush them into a powder; you want recognizable pieces of the egg. Set aside the crushed eggs.

Step 2: Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your cookie sheet trays with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze. Setting these prepared trays aside, you'll be ready to quickly drop your cookies onto them once the dough is mixed.

Step 3: Combine Dry Ingredients:

In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Whisking ensures that the baking soda is evenly distributed throughout the flour, leading to cookies that rise properly. This combination of dry ingredients will create the base for your perfect Cadbury Egg Cookies. Set the bowl aside.

Step 4: Cream Butter and Sugars:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, light brown sugar, and granulated sugar. Cream the butter and sugars together on medium speed until the mixture is light and fluffy. This process incorporates air into the batter, resulting in soft and tender cookies. Be sure to scrape down the sides of the bowl with a spatula to ensure that all ingredients are evenly combined.

Step 5: Add Eggs and Vanilla:

Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then, add the vanilla extract and mix again until fully incorporated. Scrape down the bowl with a spatula to ensure that all ingredients are evenly distributed, this step is crucial for incorporating air into the dough and prevents overmixing in the later steps.

Step 6: Incorporate Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients (butter mixture), mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until the flour disappears into the batter and stop immediately; overmixing develops gluten in the flour.

Step 7: Fold in Chocolate Chips and Cadbury Eggs:

Add the semi-sweet chocolate chips and all but about 1/2 cup of the crushed Cadbury mini eggs to the cookie dough. Gently mix on low speed until the chocolate chips and Cadbury eggs are evenly distributed throughout the dough. This step is best done slowly to keep the cookie dough soft.

Step 8: Scoop and Arrange Cookies:

Use a #30 cookie scoop (approximately 2 Tablespoons) to scoop the cookie dough into balls. Place the dough balls onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading during baking.

Step 9: Decorate with Remaining Cadbury Eggs:

Generously press the remaining crushed Cadbury mini egg pieces into the tops of the cookie dough balls. This will add a beautiful and festive touch to your cookies. Make sure to arrange the pieces to maintain a round shape.

Step 10: Bake:

Bake in the preheated oven at 350°F (175°C) for 10 minutes, or until the edges of the cookies are just barely starting to brown. Avoid overbaking, as this can make the cookies dry.

Step 11: Shape if Needed:

For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while the cookies are still warm. This helps to create a more uniform shape and prevent the cookies from spreading too thinly.

Step 12: Cool and Enjoy:

Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, preventing them from breaking when transferred.