Lightly grease a cookie scoop or your hands with nonstick spray to prevent sticking.

Melt the butter. In a large, heavy-bottomed pot over low heat, melt 1/4 cup unsalted butter. Keep the heat gentle to avoid browning unless you intentionally want a nutty, browned-butter note.

Add marshmallows. Stir in 10 ounces of mini marshmallows. Cook over low heat, stirring continuously, until fully melted and smooth.

Don’t rush this step—low and slow prevents scorching and keeps the mixture silky.

Flavor it. Remove the pot from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. This balance boosts flavor and keeps the cookies from tasting flat.

Fold in cornflakes. Start with 4 cups of cornflakes.

Using a wide spatula, gently fold to coat without crushing the flakes too much. If the mixture looks overly glossy or soggy, sprinkle in up to 1 more cup of cornflakes until everything is well-coated and moundable.

Shape the nests. Working quickly, drop heaping tablespoons (or use a medium cookie scoop) onto the prepared sheets. Lightly press the center of each mound with your thumb or the back of a spoon to form a shallow well, creating a nest shape.

Add the eggs. Press 2–3 mini chocolate eggs into the center of each nest while the mixture is still tacky, so they stick as it sets.

If using jelly beans or malted eggs, press gently to avoid cracking.

Let them set. Allow the cookies to cool at room temperature for 20–30 minutes until firm to the touch. If you’re in a hurry, you can chill them in the fridge for 10–15 minutes, but don’t leave them refrigerated long-term (they can pick up fridge odors and harden too much).

Optional drizzle. For extra flair, melt 1/2 cup white chocolate chips and drizzle over the set nests. Let it harden before serving.

Serve and enjoy. Transfer to a platter and serve the same day for peak crunch and chew.