Set your oven to 350°F and line your baking sheets with parchment paper. This ensures the cookies do not stick and helps them bake very evenly across the whole tray.

Beat the softened butter, white sugar, and light brown sugar together in your large bowl. Mix for three minutes until the texture is very light, fluffy, and a pale yellow color.

Mix in the eggs one at a time, followed by the pure vanilla extract. Be sure to scrape down the sides of the bowl so every bit of egg is fully incorporated.

In your medium bowl, stir the flour, baking soda, and fine salt together. This prevents any large lumps of soda from ending up in a single bite of your sweet cookie.

Slowly add the flour mixture to the wet ingredients while mixing on a very low speed. Stop as soon as you see no more white flour streaks to keep the cookies tender.

Place your Cadbury eggs in a sealed plastic bag and hit them gently with a rolling pin. You want large, chunky pieces rather than a fine chocolate powder for the best texture.

Use your spatula to gently stir the crushed eggs and chocolate chips into the thick cookie dough. Make sure the colorful candy pieces are distributed evenly so every cookie is perfectly loaded.

Use your cookie scoop to place rounded balls of dough onto the prepared baking sheets. Space them two inches apart because these cookies will spread a bit as they bake hot.

Bake for nine to eleven minutes until the edges are just barely golden brown. The centers should still look slightly soft and underbaked when you pull them out of the oven.

Let the cookies rest on the hot baking sheet for five minutes to firm up properly. Move them to a wire rack to cool completely before you enjoy a big glass of milk.