Preheat your oven to 180C/350F/Gas 4 and place a baking mat or parchment paper on a baking sheet.

Sift the flour, baking powder, and salt into a medium mixing bowl. Set aside.

Place the butter and sugar in a large bowl and use a hand or stand mixer to cream together until light and fluffy.

Add the egg yolks and vanilla, continuing to mix until well blended.

Add half the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.

Form the dough into a ball.

Pinch off the dough and form 1 inch balls, placing them onto the prepared baking sheet 1-1½-inches apart.

Create a depression in the center of each ball with your thumb or use the back of a floured teaspoon measuring spoon.

Bake for 20 minutes or until golden brown.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

To make the chocolate ganache topping place the chocolate chips into a heat-proof bowl and set aside.

Place the cream into a small heavy-based saucepan on medium-high heat until steaming.

Remove cream from the heat and pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth.

Pour ganache into a squeeze bottle.

Fill the thumbprint indentations with the ganache.

Top each cookie with a Mini Egg and enjoy!