These vegan s'mores cookies are bursting with rich chocolate chips, gooey marshmallows and graham cracker chunks!
In a large mixing bowl beat the butter, sugar and brown sugar together using an electric mixer at high-speed. Beat until creamy, about 1 minute.
Beat in the milk, vanilla and apple cider vinegar.
Begin beating in the flour, about a third at a time, beating each addition in at low speed before adding the next. After placing the last addition in the bowl, sprinkle the cornstarch, cinnamon, baking soda and salt over it before beating everything together.
Fold in the chocolate chips, marshmallows, and graham cracker pieces. (Note 1)
Cover the bowl with plastic and chill the dough for 1 hour.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Drop the dough by heaping tablespoonfuls on the baking sheets, leaving about an inch and a half between dough balls.
Bake the cookies for 10 minutes, just until the dough spreads out and puffs up.
Transfer the baking sheets to cooling racks and let the cookies cool for a few minutes.
Once the cookies are set but still warm, use a spatula to remove them from the baking sheets, transferring them directly to the cooling racks to finish cooling. (Note 2)