Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of standing mixer, cream the butter and sugars at medium speed until smooth and creamy, about 3 minutes.
Add the eggs, one at a time and the vanilla bean paste. Continue mixing at medium speed for 2 minutes.
Sift the flour, baking powder and salt into a bowl.
Add the flour mixture to the butter mixture at low speed until just combined.
Remove from mixer and fold in the crushed mini eggs by hand.
Using an ice cream scoop, put dough balls on the parchment lined baking sheet and bake for 8 - 10 minutes.
Remove from oven and let cool.
Recipe slightly adapted from my friend, Bonnie Crochetiere’s original.