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Preheat oven to 350F and line a baking sheet. Set aside.
In the bowl of a mixer fitted with a paddle attachment, beat unsalted butter and granulated sugar together on medium speed until smooth, about 1 minute.
Add in egg and vanilla. Mix until combined.
Using a food processor or blender, blitz cereal until it becomes a powder. This will be your cereal 'flour.'
In a medium bowl, whisk together all-purpose flour, cereal 'flour', baking powder, baking soda, and salt.
Add the dry ingredients into the butter-sugar mixture. Mix on medium-low speed until just combined, about 45 seconds.
Using a rubber spatula, fold in the cereal marshmallows until evenly distributed.
Using an ice cream scoop, scoop out dough balls onto lined baking sheet.
Using the knuckle of your index finger, create an indent into the centre of the cookie dough. Place halved marshmallow in the centre and pinch the cookie dough to wrap around the marshmallow. Repeat with remaining cookie dough balls.
Optional: roll each dough ball in granulated sugar before baking.
Bake for 11 - 14 minutes until edges are golden.
Remove from oven and allow cookies to cool on baking sheet for 10 minutes before transferring to cooling rack to cool completely.