Preheat your oven to 190°C (170°C fan or Gas Mark 5) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture, and mix until well combined.

Mix the plain flour, baking powder, and salt in a separate bowl.

Gradually add to the butter, sugar and eggs, mixing until a soft dough forms.

Gently fold the chopped mini chocolate eggs, ensuring they are evenly distributed throughout the dough.

Scoop approximately 1 tablespoon of dough per cookie and roll it into a ball. Place the balls onto the lined baking sheets, spacing them about 5 cm apart to allow for spreading.

Flatten the dough balls slightly with the back of a spoon or the palm of your hand. Press a few additional mini chocolate eggs onto the tops of the cookies for decoration.

Bake the cookies in the oven for 10-12 minutes or until they are lightly golden around the edges. Keep an eye on them to ensure they don't overcook, as you want them to remain soft in the centre.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.