• To Prep: Preheat oven to 350°F (175°C) and line a 9x11 baking sheet with parchment paper or silicone baking mat.

To Bake The Cookies

• In a large mixing bowl with an electric mixer (or the bowl of a stand mixer), cream together butter, salt, granulated sugar, and brown sugar, until smooth and creamy. Add the egg yolk, milk and vanilla extract to the butter mixture and beat until well combined.
• Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a cohesive dough forms.
• Fold in the chopped Cadbury mini eggs.
• Portion out the dough into 10 balls of equal size and place them on the prepared baking sheet, spacing them about 2 inches apart.
• Bake at 350°F for 17-19 minutes, or until the edges are lightly golden brown.
• TIP: If you're not frosting the cookies, press 2-3 chocolate eggs into the tops of the still-warm cookies while they are on a cooling rack.

To Make The Frosting

• I like these cookies all on their own, but Crumbl adds a sweet buttercream frosting on top, so I've included directions to make frosting as well. Be sure to let the cookies cool completely before adding frosting.
• Mix together the softened butter with 3 cups of powdered sugar, until the frosting is light and fluffy.
• Add the almond extract, vanilla extract, and milk, mixing until smooth.
• Scoop the frosting into a piping bag with a round tip.
• Add a generous swirl of frosting on top of each cookie and finish with 3 mini eggs on top.