Preheat oven to 350 and prepare baking sheet with cooking spray or parchment paper.

Pour 1 and a half bags of cadbury mini eggs into a gallon sized ziploc bag. Using a meat tenderizer or rolling pin, roughly crush mini eggs. Separate bigger chunks of eggs with the shell attached for pressing into the top of cookies and set aside.

In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the salt and vanilla.

In a separate medium bowl, combine the flour, cocoa, and baking soda. Gradually add to the creamed mixture and mix well. Fold in crushed cadbury eggs (Leaving big shell pieces for later)

Drop by heaping tablespoon onto prepared baking sheets. Press 2-3 pieces of cadbury egg on top of cookies. Bake 8-10 minutes until fluffy but still soft. Allow cookies to cool to baking sheet for 5 minutes before removing to a wire rack to cool completely.