Start by creaming together the butter and sugar. You'll want the mixture to be very light (close to white) and fluffy before moving to the next step. This will take 4-5 minutes on an electric stand mixer.

Add in the eggs, vanilla bean paste, vanilla pudding mix, salt, and baking soda. You might need to scrape down the sides of the bowl a couple of times to make sure it's all mixed together.

With the mixer off, add in the flour, then slowly turn on the mixer. Turn off the mixer as soon as all the flour as mixed in - you really don't want to overmix the flour.

Place the Cadbury eggs on a cutting board and lightly chop up the cookies. If you are having troubles with this, just smash them with the side of the knife (kind of like smashing garlic).

Using a spatula, stir in the white chocolate and Cadbury eggs.

Using a cookie scoop, measure out even cookies and place them on a greased cookie sheet.

Place the cookie dough in the fridge for a minimum of 30 minutes.

When the cookie dough has been chilled, preheat the oven to 350 degrees F.

Bake for 8-10 minutes or until the edges are just lightly turning golden brown.