1. Place Cadbury Mini Eggs in a large zip-top plastic bag and seal. Use a meat mallet, rolling pin, or heavy glass to crush candies into varied sizes – some halves, some quarters, some smaller. Set aside ½ cup of crushed pieces for topping.

2. Preheat oven to 350°F and position racks in upper and lower thirds. Line 2-3 baking sheets with parchment paper or silicone baking mats.

3. Whisk together flour, salt, and baking soda in a large bowl until evenly combined. Set aside.

4. In stand mixer with paddle attachment (or using hand mixer), beat softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape bowl halfway through.

5. Add eggs one at a time, beating well after each. Mix in vanilla extract until fully incorporated. Scrape the bowl with a rubber spatula.

6. Add flour mixture all at once to butter mixture. Mix on low speed for about 1 minute, just until flour disappears. Stop as soon as dough comes together.

7. Add chocolate chips and crushed Mini Eggs (except reserved ½ cup). Mix on low or fold by hand for 30 seconds until evenly distributed.

8. Use a #30 cookie scoop (2 tablespoons) to portion dough into balls. Place 8 cookies per sheet, 3 inches apart. Generously press reserved crushed Mini Eggs into tops of each dough ball while maintaining round shape.

9. Bake for 10 minutes until edges just start to turn lightly golden brown. Centers will look slightly underbaked. For thicker cookies, immediately use a round cookie cutter to gently swirl edges inward. Cool on pan 2 minutes, then transfer to wire rack.