Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.

Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture in two batches to the butter mixture, and mix until the ingredients are just combined, about 1 minute.

Coarsely chop half of the mini eggs. I like to leave the other half to top the cookie dough balls. Add the chopped mini eggs and chopping chocolate to the dough and mix until they are just incorporated, about 30 seconds.

With the mixer on low or with a rubber spatula, fold in rice krispies cereal.

With a standard ice cream scoop, form 10 even balls of dough.

Place filled dough balls about 2 inches (5 cm) apart on the baking sheet. Place several pieces of reserved mini eggs onto each dough ball.

Bake the cookies for 12 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.