Preheat oven to 325°F. Line two baking sheets with parchment paper or grease with nonstick cooking spray.
Using a stand or handheld mixer, cream together the butter and the sugars on medium speed for a couple minutes until light and fluffy. Scrape the sides of the bowl with a spatula.
Add the eggs and vanilla and mix to incorporate.
In a small bowl, combine the flour, baking soda, salt, cinnamon, and cayenne.
Add the flour mixture to the butter mixture on low speed and mix until just incorporated.
Stir in the chocolate chips. Chill the dough in the refrigerator for 30 minutes. Scoop into 2-3 inch rounds and space evenly apart on the baking sheets.
Bake for 20 minutes.* Place a marshmallow half on top of each cookie. Toast each marshmallow until slightly golden with a kitchen torch. Cool a few minutes before serving. If not eating immediately, warm in the microwave for a few seconds before enjoying.