I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment or silicone mats—my setup’s ready. In a large bowl, I cream the butter, granulated sugar, and brown sugar on medium-high for 3-5 minutes until it’s light and fluffy. I stop a few times to scrape the sides with a spatula, keeping it all smooth.

Next, I add the eggs one at a time, mixing on medium-high until they’re fully in, then toss in the vanilla and mix again. In another bowl, I whisk the baking soda, salt, cocoa powder, and flour together, then slowly add them to the wet mix on low speed. I scrape the sides once or twice, stopping when it’s just combined—streaks of flour are okay.

I fold in the white chocolate chunks and Lucky Charms marshmallows on low, then use my spatula to make sure everything’s even. I scoop the dough into 60-75g balls with my hands, flattening them slightly if I want a flatter top, and press a few extra marshmallows on for looks. They hit the oven for 9-11 minutes—middle still soft is my cue to pull them out.

Right out of the oven, I sprinkle on flaky salt so it sticks, then let them cool on the sheets for 5-10 minutes before moving to a rack. They’re ready to enjoy, and I store extras in an airtight container or freeze them for later. It’s a process I’ve got down pat, and it’s worth every second.