In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat unsalted butter and granulated sugar and packed light brown sugar until light and fluffy; about 4 minutes. Add in pure vanilla extract and eggs and continue beating on medium speed for an additional 3-4 minutes.
In a large bowl, whisk together all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined.
Add in semisweet chocolate chips and Cadbury Mini Eggs and mix until just combined. Cover and chill dough for at least 2 hours or overnight.
When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with pre-cut parchment paper.
Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional semisweet chocolate chips and Cadbury Mini Egg pieces onto the tops of each dough ball before baking.
Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.
