Gather all your ingredients and tools—mixing bowls, baking sheets lined with parchment paper, and measuring cups.

In a microwave-safe bowl, combine chocolate chips and butter. Heat in 30-second intervals until melted smoothly, stirring well after each interval to avoid burning.

Gently fold in the cornflakes and mini marshmallows into the melted chocolate mixture until everything is coated evenly. Be careful not to crush those precious cornflakes!

Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto your prepared baking sheet. Leave some space between each cookie as they will spread slightly while cooling.

Press a few Easter egg candies into each cookie mound before they cool completely; this adds color and extra sweetness to your delightful treats.

Allow the cookies to sit at room temperature until set. You can speed things up by placing them in the fridge for about 15-20 minutes if you're feeling impatient.