Using a stand or hand mixer, beat butter and sugar until creamy

In a microwave safe bowl, melt semisweet morsels in 30 second intervals until melted all the way through - set aside

Add eggs to the butter and sugar mixture 1 at a time, beating until blended after each egg.

Beat in melted chocolate and vanilla

In a separate bowl, combine gluten free flour and baking powder and gradually add into the chocolate mixture

Stir in chopped pecans and milk chocolate morsels

Refrigerate dough for 1 hour or more

Preheat oven to 350

Line a baking sheet with parchment paper and roll a ping-pong sized ball of dough using your hands. Flatten just slightly and place on cookie sheet

Press marshmallows into cookie dough and bake for 11-12 minutes

Allow to cool briefly on cookie sheet before transferring to a cooling rack

Serve warm with milk or coffee

Enjoy!