INSTRUCTIONS
Preheat oven to 350ºF. Line rimless baking sheets with parchment paper.
Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, then mix in the chocolate chips and halved mini eggs.
Drop dough by tablespoonfuls onto parchment-lined rimless baking sheets 2" apart. Bake 8-10 minutes, rotating sheet halfway through. Cookies are done when golden and still soft in the middle. As soon as you remove them from the oven, top with a few more chocolate chips and mini eggs, plus half a creme egg. Let cool 5 minutes on pan before transferring to wire racks. (If using the same pan for another batch, make sure you cool it completely.)
