Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together with a spatula until the mixture is light and fluffy, about 2-3 minutes, and observe a slight increase in volume and a pale color.
1 cup all-purpose flour
Add the egg and vanilla extract to the creamed mixture. Mix until well incorporated, with a glossy and smooth appearance.
1 cup all-purpose flour
Gradually fold in the flour until just combined, ensuring no streaks remain. The dough should be soft but hold together when shaped.
1 cup all-purpose flour
Stir in the chopped roasted almonds and chocolate chips evenly into the dough.
1 cup all-purpose flour
Scoop approximately 1.5 tablespoons of dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers have set but are still soft.
Remove the cookies from the oven and immediately top each with three large marshmallows. Return the baking sheet to the oven and bake for an additional 2-3 minutes, until the marshmallows are toasted and golden on top.
1 cup all-purpose flour
Once toasted, remove the baking sheet from the oven and allow the cookies to cool on a wire rack for 10 minutes. The marshmallows will set slightly as they cool, creating a gooey topping with a toasted appearance.
