Begin by melting the unsalted butter in a microwave-safe bowl for about 30 seconds until fully liquid. Stir in white caster sugar and light brown sugar until well combined. Then mix in egg, egg yolk, and vanilla extract until smooth and creamy.

Gradually fold in self-raising flour and a pinch of salt into the butter and sugar mixture until a soft dough forms. Gently incorporate chocolate chunks.

Cover the mixing bowl tightly with clingfilm and refrigerate the dough for at least 5 hours, or overnight.

When ready to bake, preheat your oven to 180°C fan (200°C conventional) and line a baking tray with greaseproof paper.

After resting for 30 minutes, scoop portions of the chilled dough and roll them into balls, placing them spaced apart on the baking tray.

Bake the cookies for 10 minutes, or until the edges are pale golden and the centers slightly underbaked.

Press Mini Malteser Bunnies and Mini Eggs into each warm cookie after removing from the oven.

Allow the cookies to cool on the tray for about 20 minutes.