Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream the softened unsalted butter with brown sugar until light and fluffy, about 2-3 minutes.

Add room-temperature eggs one at a time, mixing well after each. Continue beating for another minute.

In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add this to the wet ingredients.

Fold in the crushed or whole Cadbury Mini Eggs and semi-sweet chocolate chips using a spatula.

Chill the dough in the refrigerator for about 30 minutes.

Drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each.

Bake for 10-12 minutes until edges are golden and centers appear slightly underdone.

Cool the cookies on the baking sheets for about 5 minutes before transferring to wire racks.

Once cool, store in an airtight container at room temperature for up to 5 days.