Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to ensure easy removal of your cookies once they’re baked.

Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and white sugar until the mixture becomes light and fluffy. This typically takes about 2-3 minutes using an electric mixer.

Add the eggs and vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for a warm, comforting flavor that complements the sweetness of the cookies.

Mix the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overwork the dough, this helps keep your cookies soft and chewy.

Fold in the mini eggs: Gently fold in the chopped mini eggs. These colorful treats add a satisfying crunch and make each bite a little bit of fun. Keep the pieces large enough for bursts of chocolate in every cookie.

Scoop the dough: Use a tablespoon or a cookie scoop to portion out the dough. Place the dough balls onto the baking sheet, spacing them about 2 inches apart to allow room for spreading while they bake.

Bake: Pop the cookies into the oven and bake for 10-12 minutes, or until the edges are golden and the centers are just set. The cookies will firm up as they cool, so don’t worry if the middle seems a bit soft.

Cool and enjoy: Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This step helps them hold their shape while they finish cooling.