In a bowl, whisk the butter until it is smooth, and then whisk in together the granulated and brown sugar, then the egg, and then the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt together until well mixed.
Fold the dry ingredients gently into the wet ingredients. Be careful to not overmix. Fold gently until the bowl looks to be about 80% mixed together.
Fold in the "Mini Eggs" gently, again be careful to not overmix or else the flour will stiffen and your cookies will come out crispy.
Chill the dough overnight. Although this step isn't necessary, it will allow the sugar and butter to intensify in flavour overnight.
Preheat your oven to 375°F.
Gently scoop out little balls of dough (I like to use an ice cream scooper) and place them about 2 inches apart from each other onto a baking sheet.
Bake the cookies for approximately 12 minutes, or until they tops turn golden brown. Do not let the cookies burn.
Allow your cookies to completely cool before eating them, or else the centres will be too soft and won't be able to hold structure.
Servings 24