1. Add the butter and cream cheese to a large bowl and mix until well combined. Add the sugar and mix everything for a minute or two until well combined. Next, add the egg and vanilla extract and mix in. In a separate bowl combine flour, baking powder, and salt. Add to the bowl and mix until just combined.

2. Chop the chocolate and chocolate eggs coarsely (or halve them). Add the chocolate and about half of the Easter eggs to the batter and fold in. Use a cookie scoop* to create dough portions and place them on a board or cookie sheet lined with paper. Cover and place in the fridge for about 2 hours.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place 6-8 dough portions on the baking sheet (depending on the sheet size) – you want enough space in between the cookies. Press additional chopped/halved chocolate eggs into the dough portions and bake for about 12-13 minutes. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough portions. Store the cookies at room temperature in a cookie box or similar.