- 1
- 30 mins
- 45 mins
Ingredients
- 1 stick unsalted butter, at room temperature
- 1-1/4 cups mini chocolate chips
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup quinoa flour
- 3/4 cup mini marshmallows
- 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
Preparation
Step 1
1. Place an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees F.
3. Line a 24-count mini-muffin pan with paper liners.
4. Heat the butter in a small saucepan over low heat.
5. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips.
6. Stir until the chocolate is melted and the mixture is smooth.
7. Transfer the mixture to a medium bowl.
8. Stir in the sugar, eggs and vanilla.
9. Gradually beat in the flour until the mixture is thick and smooth.
10. Stir in the remaining 1/2 cup mini chocolate chips.
11. Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter.
12. Push 3 mini marshmallows halfway down into the center of the batter.
13. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows.
14. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes.
15. Cool for 20 minutes and serve.