Level up your s'mores and stuff all the elements into a soft cookie!
Preheat the oven to 350°F.
In a mixing bowl add flour, baking soda, baking powder, and sea salt and stir with a fork to combine well.
In a separate mixing bowl beat the vegan butter and white and brown sugars, together until fluffy. Then while beating on low, add the nondairy milk, and vanilla extract. Increase the speed gradually and continue beating until smooth and well combined.
Add the butter mixture to the dry ingredients and stir to combine.
Chop your chocolate bar into small chunks and crush the graham crackers with your hands into small pieces. Add both to the cookie dough and fold into the mixture until combined.
Cut your marshmallows in half. Take 1 tbsp of cookie dough for each cookie and place them evenly onto un-greased baking sheets. Then press 1/2 a marshmallow into that dough and take another 1 tbsp of cookie dough and press it on top of the marshmallow. You can kind of press the top and bottom pieces of dough together around a couple of sides to make them look like mounds, but don't be perfect about it. It's better when the marshmallow poofs out the side or the top of the cookie anyway.
Bake for 15 minutes on the centre rack of the oven. When you remove the cookies from the oven, let them sit for a minute, but it's best to get them off the cookie sheets with a spatula and onto cooling racks right after that, otherwise they may stick and cook onto the baking sheet if left for a while. Microwave your cookie for about 15 seconds to get it warm and really gooey before eating/serving! Store cookies in an air-tight container.