Line two baking trays with parchment paper and set aside.

In a large bowl, cream together the melted butter and both sugars until smooth.

Mix in the yogurt until well combined.

Add the flour and baking soda, mixing until just combined. Avoid overmixing.

Fold in the crushed mini eggs and chocolate chips.

Chill the dough in the fridge for at least 30 minutes.

Scoop out 12 portions of the dough. Flatten each portion and fill the center with 1 teaspoon of the frozen chocolate spread.

Seal the dough around the chocolate spread to form a ball and place on the baking trays.

Chill the dough balls in the fridge for at least 30 minutes, or freeze for later baking.

Preheat the oven to 340°F (170°C).

Bake the cookies for 8-12 minutes, or until the edges are golden and the centers are set.

If needed, use a large cookie cutter to reshape the cookies while they’re still warm.

Let them cool on a wire rack before enjoying.