Method 1: Marshmallow Inside

Step 1: Make Cookie Dough

• Cook bacon until crispy, then drain on paper towels. Chop into bite-sized pieces.
• In a mixing bowl, whisk or sift together flour, baking soda, and salt to remove clumps.
• Using a stand mixer or hand mixer, cream together butter and sugar. Start on low speed, then increase to medium-high for 2-3 minutes until smooth, fluffy, and lighter in color.
• Add eggs and vanilla; mix until fully incorporated.
• Gradually add the dry ingredients, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
• Fold in chocolate chunks and chopped bacon until evenly distributed.

Step 2: Chill the Dough

• Using a medium-sized ice cream scoop or your hands, form the dough into balls.
• Chill the dough in the fridge for at least 1 hour until firm.

Step 3: Assemble and Bake Cookies

• Preheat the oven to 350º F (175º C).
• Cut each jumbo marshmallow in half and gently press each half into the center of the dough ball. (Optional: Add extra chocolate chips on top for extra gooeyness.)
• Carefully wrap the dough around the marshmallow, ensuring no marshmallow is exposed.
• Place dough balls on a parchment-lined baking sheet and bake for 13-15 minutes, depending on the size of your cookies.
• Let the cookies cool for at least 10 minutes before serving to allow them to firm up.

Method #2: Marshmallow on Top

• Steps 1 and 2 are the same as Method 1 (see above)

Step 3: Bake and Torch Marshmallows

• Preheat the oven to 350º F (175º C).
• Line a baking sheet with parchment paper. Scoop dough into balls and bake for 13-15 minutes.
• After baking, let the cookies cool for 10 minutes.
• While cooling, cut marshmallows in half. Place one half on top of each cookie.
• Use melted chocolate to "glue" the marshmallows in place.
• Use a kitchen torch on low heat to lightly char the marshmallows. Serve warm!