Preheat the oven to 350 degrees.

Line a couple of baking sheets with parchment paper. Set aside.

Combine the melted butter with the brown sugar and granulated sugar in the mixing bowl. Mix well, until there are no remaining lumps of sugar.

Slowly beat in the eggs and vanilla. Mix just until incorporated.

Keeping the mixer on a low speed, stir in the flour, baking soda, and salt. The dough will be soft.

Place the cadbury eggs in a resealable bag and use a rolling pin or meat tenderizer to break them - taking care to not crush them too much so you still get nice chunks of chocolate eggs.

Fold in the chocolate chips and the crushed cadbury eggs.

Portion the dough into large rounds, slightly larger than a golf ball.

Place them on the prepared baking sheets, about 2" apart to allow for spread.

Bake 11-12 minutes. The cookies will look slightly undercooked when you pull them out - they will set as they cool.

Immediately press additional chocolate chips and crushed mini eggs into the tops of the cookies before they cool.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container for up to 1 week.