Line 2 baking sheets with parchment paper.

Put about half of the mini eggs in a sturdy ziplock bag. Use a mallet to break them into small pieces.

Heat butter in a large bowl in the microwave for 75 seconds at 50% power until butter is very soft but not totally melted.

Whisk in granulated and brown sugars.

Whisk in eggs, one at a time, then the milk and vanilla extract.

Now whisk in the cocoa powder.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Stir dry ingredients into the wet mixture with a sturdy wooden spoon.

Stir in the crushed mini eggs.

Chill batter for at least 20-30 minutes.

While batter is chilling, preheat oven to 350 degrees.

Use a slightly overfilled 1 ½-tablespoon cookie scoop to scoop out cookie dough, then roll into balls with your hands.

Arrange on the parchment-lined baking sheet, then press the remaining mini eggs into them (either keep the mini eggs whole or cut them in half).

Bake for 9-10 minutes, until cookies look firm and no longer glossy on top.

Remove baking sheet from oven, and bang it on the counter 2-3 times.

Let cookies sit for 2 minutes, then remove and let cool on a rack.