Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a small bowl, stir together the flour, baking soda, and salt. Set aside.
In the large bowl with the prepared Browned Honey Butter, add the turbinado and brown sugars, beating until creamy.
Add the vanilla and eggs, one at a time, beating on low until just incorporated.
In a microwave proof bowl, melt the marshmallows in 5-second intervals. After the first two intervals, add the honey and water. Keep heating and stirring in 5-second intervals until the marshmallows are smooth and not too stringy. As they cool, it gets more difficult to work with and more stringy. Quickly add to the dough mixture and beat in on medium speed.
Gradually add the flour mixture to the dough, beating until incorporated.
Stir in the chocolate.
Scoop the dough up with a cookie scoop onto the prepared baking sheets (I used a 2 1/2 teaspoon scoop, #100).
Make an indent in the center of the dough with your finger. Tear a Jet-Puffed Marshmallow into four equal pieces, placing each piece in the center of a cookie. Sprinkle each cookie with a little flaky sea salt. Bake for 7 to 10 minutes until the edges are crisp and the cookie is a dark golden brown color.
Let the cookies sit for 2 minutes on the baking sheet before transferring to cooling racks.