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Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
Add egg and vanilla, and beat on low until incorporated.
In a medium mixing bowl, whisk together the flour, hot chocolate mix, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and beat until just combined. Fold in 1 cup of the chopped chocolate and ½ cup mini marshmallows.
Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the extra ½ cup chopped chocolate and ½ cup mini marshmallows into the top of the cookies. Transfer to a wire cooling rack to cool completely.