250g unsalted butter, chopped, at room temperature
¾ cup caster sugar
¾ cup firmly packed brown sugar
2 teaspoons vanilla extract
2 eggs, at room temperature
2 ½ cups plain flour
1 teaspoon baking powder
100g packet white mini baking marshmallows (1½ cups, firmly packed)
½ cup Milk Choc Bits
200g block dark chocolate, broken into pieces
Grease and line three large oven trays with baking paper.
Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl.
Stir in combined sifted flour and baking powder until combined. Stir in marshmallows and Choc Bits.
Roll ¼ cups of dough into balls. One at a time, use your thumb to create an indent in each one. Press a chocolate piece into each indent. Pinch dough around chocolate to enclose. Place balls, about 5cm apart, onto prepared trays. Reserve remaining chocolate for another use.
Cook, two trays, in a moderately slow oven (160C) for about 20 minutes, or until golden brown and just firm to touch. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining tray.
Serve cookies warm.