Preheat oven to 350 degrees F.

Line cookie sheets with parchment paper.

In bowl combine flour, baking powder, baking soda and salt. Set aside.

In large mixing bowl cream butter and sugars together until light.

Add eggs and vanilla, beat until smooth.

With mixer on low, gradually add in flour mixture until combined.

Stir in the chips and marshmallows by hand until evenly distributed.

Using cookie scoop (or equivalent to 1 1/2 Tbsp mounds), scoop and drop cookies on parchment lined cookie sheet.

Roll each dough mound into a ball.

Add one marshmallow and one chocolate chip to the tops of each dough ball. (optional)

Put the cookie sheet in the refrigerator for 5 mins. This helps firm them up and bake at a more steady pace as dough is softer in nature.

As the first tray is baking prepare the next tray, refrigerate it.

In between baking intervals put bowl of cookie dough in the fridge to keep cool.

Bake 8-10 minutes or until golden brown on edges and tops.

Repeat until all the cookies are baked.

When pulling out of the oven I lightly tap the tops, avoiding the marshmallows, to deflate each cookie. Careful they are hot!

Cool before eating.