Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined; set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in the almonds and chocolate chips.
Scoop out a portion of dough about the size of a golfball, and use the palms of your hands to flatten it. Place 4 mini marshmallows into the center, then wrap dough around marshmallows. (Make sure no marshmallow is showing.) Place onto prepared baking sheet, leaving 2 inches of space between cookies. Gently press down centers to create a thick hockey puck shape. Repeat process with the rest of the dough and marshmallows.
Bake for 6 minutes, remove from the oven and push 3-4 mini marshmallows into the tops of the cookies. Return cookies to the oven for 3 more minutes.
Immediately after removing cookies from the oven, gently press more almonds and chocolate chips into the tops of each cookie, if desired.
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.