Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Crush the chocolate mini eggs in a zip-lock bag and set aside.

Cream together the salted butter, white sugar, and brown sugar until light and fluffy (about 3 minutes).

Mix in the smooth peanut butter until fully combined.

Add the eggs and vanilla extract, blending on low speed until just combined.

Whisk together the flour, baking soda, and salt in a separate bowl and add to the wet ingredients.

Stir in the rolled oats, chocolate chips, and crushed mini eggs until evenly distributed.

Scoop about 3 tablespoons of dough onto prepared baking sheets, spacing them at least 2 inches apart.

Bake in the preheated oven for 10 minutes until the bottoms are golden brown.

Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.