Preheat oven to 375°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the egg and vanilla and beat until combined.
Add the flour, baking soda, salt, baking powder, and mix until just combined. Stir in 1 cup of the marshmallows.
Scoop and roll into 2 tablespoon sized balls (a size 40 cookie scoop).
Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and immediately press several lucky charm marshmallows into the tops of each cookie. Let cool on pan for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for 3 days.