Place the Cadbury mini eggs inside of a zip-top bag and use a mallet, rolling pin, or the bottom of a sturdy cup to break up the candies into smaller pieces. Keep some pieces larger by only breaking in half. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet trays with parchment paper or a silicone baking mat. Set aside.

Stir together the flour, salt, and baking soda in a large bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars. (1-2 minutes is plenty. Do not over-mix.) Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.

Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute. Add the chocolate chips and all except 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until just combined, about 30 seconds.

Use a #30 cookie scoop (about 2 Tablespoons) to spoon the cookie dough into a ball and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press the remaining Cadbury mini egg pieces into the tops of the cookie dough balls while maintaining a round shape.

Bake at 350˚F for 10 minutes or until the edges are just barely starting to brown. For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer them to a wire rack to cool completely.