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Preheat the oven to 350°F. Lightly grease two baking sheets.
In a large bowl, whisk together the olive oil, brown sugar, molasses, warm water, and vanilla.
Add 1 cup of the flour along with the baking soda, cinnamon, and salt, and mix well.
Stir in the chocolate chunks and mini marshmallows, then add the remaining cup of flour and keep mixing.
Cover the dough and refrigerate for 30 minutes.
Scoop the dough by a heaping tablespoon and roll into walnut-sized balls.
Press three mini marshmallows into the center of each ball so they're peeking out the top, then place on the baking sheets, marshmallow side up, leaving about 2 inches between each cookie.
Bake for about 8 minutes. The cookies will puff up a bit and spread.
Let the cookies cool on the baking sheet for a few minutes so the marshmallows can set, then transfer to a cooling rack.
Serve a few while they're still warm and melty. Store the rest in a tightly sealed container at room temperature.