Place your mini eggs into a zip-lock bag and bash them into chunky pieces with a rolling pin.

In a bowl, mix together both your light brown sugar and caster sugar with your melted butter. Mix until it all comes together and is fully combined.

Add your egg and vanilla extract to the bowl and continue to mix (i do this by hand) until combined once more.

Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it’ll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).

Add the crushed mini eggs and optional chocolate chips and give them a good mix in so they are dispersed evenly.

Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).

Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.

Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. Try and get a few bits of the coloured shell near the top of the ball to give the cookies a better chance of looking colourful. The cookies will spread a little so leave some gaps between them – I usually cook mine in a couple of batches.

Pop into the preheated oven for 12-15 minutes – they should have flattened out to look more like cookies and be a lovely golden colour.

Remove from the oven and leave to cool on the baking tray before moving them.

Enjoy!