Method:

Preheat the oven to 180°C (356°F).

Line 2 baking trays with baking paper and set aside.

Roughly chop the 115g milk and 115g white chocolate eggs, then by using a small bowl, mix them together and set aside.

Cut the 20 white chocolate eggs in half (crossways or 90°to their join) and set aside.

Add the butter and both sugars to a large mixing bowl.

Whisk until smooth and creamy.

Add the eggs and vanilla extract.

Whisk until fully combined.

Mix the flour and cocoa powder together in a separate bowl, then gradually add the flour/cocoa to the butter and sugar mixture using a low/medium mixer speed. 

Mix fully until combined and a nice cookie dough comes together.

Using a spatula, mix the chopped milk and white chocolate pieces through the cookie dough.

Roll the dough into small balls. (About half a tablespoon size each).

Place the balls onto the prepared trays. (About 2.5cm - 2in. apart from each other). 

Lightly press the top of each cookie down with the back of a spoon to form a disc.

Bake for 6-8 minutes, then remove the tray from the oven. Gently press half a white chocolate egg into the centre of each cookie. 

Return the tray to the oven for a further 4-6 minutes, or until the edges are hardened and the white chocolate egg just starts to brown.

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