Step 1

Add the butter, brown sugar and granulated sugar to a large mixing bowl. Using electric hand beaters or a stand mixer, cream the butter and sugar together for 1-2 minutes, until pale and creamy. If using a stand mixer, you may need to scrape the sides of the bowl once or twice.

Step 2

Add the egg and vanilla extract to the bowl and beat once again until well combined with the butter mixture, scraping the bowl as necessary.

Step 3

Add the flour and baking soda and beat on a low speed until the ingredients are just combined. Add in the mini eggs and chocolate chips

Step 4

Optional: You can break the cadbury eggs before mixing into the cookies. Place in a ziploc bag and use a meat mallet or rolling pin to hit until they crack.

Step 5

Cover the bowl and chill in the fridge for at least 1 hour.

Step 6

Once the dough has chilled, preheat the oven to 325°F/160°c. Line 2 baking sheets with parchment paper and set aside.

Step 7

Scoop the dough using a 1.5 tablespoon cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on the prepared baking sheets.

Step 8

Bake the cookies for 10-12 minutes, or until light golden. The cookies will still be soft at this stage, but will firm up as they cool.

Step 9

Allow the cookies to cool completely on the baking sheets.