Preheat oven to 190C/170C fan/gas 5. Line a baking sheet with parchment paper and set it aside for later.

Mix unsalted butter in a bowl for one minute. Next, add brown sugar and whisk for 3-5 minutes or until the mixture is paler in color.

Next, add one egg and vanilla essence. Whisk until just combined.

Combine plain flour, salt and bicarbonate soda in a bowl. Add one-third of the dry ingredients to the egg mixture and mix. Repeat this step with the remaining flour, add the frozen chopped mini eggs and mix until just combined.

Use an ice cream scoop or weighing scale to divide the dough equally. Roll the dough into balls and place them on the lined baking tray. Ensure the cookie dough is spaced on the tray to prevent them from sticking together as they bake.

Bake the cookies for 12-15 minutes. Once the cookies are done, press the remaining chopped mini eggs into each cookie and let them cool completely.

Serve these decadent Mini Egg Cookies with warm milk, hot chocolate or include them in an Easter spread with Easter Cake and Easter brownies.