In a bowl, cream together the unsalted butter, white caster sugar, and light brown sugar until the mixture is light and fluffy, about 3-5 minutes with an electric mixer.

Add the medium egg, egg yolk, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the self-raising flour and salt. Gradually add this mixture to the wet ingredients, mixing just until incorporated to avoid over-mixing.

Chop the chocolate into chunks and fold it gently into the dough.

Gently fold in the Mini Malteser Bunnies and Mini Eggs, ensuring even distribution throughout the dough.

If the dough feels too soft, chill it in the refrigerator for about 20 minutes.

Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.

Using a tablespoon, scoop the dough onto the prepared tray, leaving enough space between each cookie for spreading.

Bake for 10-12 minutes, or until the edges are golden brown and cookies are bubbling slightly.

Let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack.

Serve warm or at room temperature.