Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and evenly toast the sliced almonds in the oven for about 8 minutes, until golden brown and fragrant. Remove and set aside to cool.
1 cup mini marshmallows
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar with a silicone spatula or hand mixer until the mixture is smooth and slightly fluffy, about 2-3 minutes. Watch for a light, creamy appearance.
1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and continue mixing until well combined. The mixture should appear glossy and homogeneous.
2 eggs large eggs, 1 teaspoon vanilla extract
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cookies tender.
2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Fold in the chocolate chips, mini marshmallows, and toasted sliced almonds with a silicone spatula. The marshmallows should be evenly distributed but still retain their shape.
1 cup semi-sweet chocolate chips, 1 cup mini marshmallows, 3/4 cup sliced almonds
Scoop generous tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, or until the edges are golden brown and the marshmallows on top start to turn slightly caramelized. The centers will appear soft and gooey.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack and allow to cool completely. The marshmallows will set, and the cookies will develop a crisp edge with a chewy center.
