Copycat Crumbl Chocolate Mallow Cupcake Cookies
Add Preferred SourceSave your dollars, ‘cause these Copycat Crumbl Chocolate Mallow Cupcake Cookies are rich, fudgy, and stuffed with a soft marshmallow center. They’re as good or BETTER than the original, and they cost way less!
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What a blast from the past! If you love sweet, chewy, fudgy and marshmallowy cookies, then these Copycat Crumble Chocolate Mallow Cupcake Cookies (say that 10 times fast!) are gonna be your new favorites!
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Buy Now!I love these thick and luscious cookies, and they’re easier to make than you might think. They’re thick, dramatic, and taste just like the cupcake-inspired original, only better when they’re fresh from your own kitchen.
They’re perfect for special occasions, chocolate cravings, or anytime you want a cookie that feels a little extra without being complicated. They’re guaranteed to impress, but be warned, they’re going to disappear quickly!
Ingredients
For the Cookie Base
- Unsalted butter – Softened butter is very soft and squishy to the touch, but not liquidy.
- Brown sugar – Light or dark brown sugar both work, but I prefer the balanced flavor of regular brown sugar. You could do half regular, half dark. Just don’t pack it into the measuring cup because these cookies are sweet enough.
- Granulated sugar
- Large egg – Extra large eggs work just fine; this recipe isn’t fussy.
- Vanilla extract – Pure or artificial, both work here.
- Cocoa powder – Use unsweetened cocoa powder. My favorite is Dutch process cocoa powder. It has a much deeper chocolate flavor.
- Baking soda – Helps the cookies spread and stay soft; make sure it’s fresh.
- Salt – I use kosher salt.
- All-purpose flour
- Marshmallow fluff – Don’t substitute with melted marshmallows—they’ll make the dough sticky and unworkable. You can buy fluff in jars wherever you find ice cream toppings.
For the Topping
- Semi-sweet chocolate chips – Milk chocolate chips work if you prefer a sweeter flavor..
- Heavy cream – Whole milk works in a pinch, but the ganache won’t be as thick or glossy.
- White chocolate chips – Use real white chocolate, not white candy melts, they don’t melt as smoothly.
How To Make Crumbl Copycat Chocolate Mallow Cupcake Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies bake evenly and release cleanly.
Line a small plate or tray with plastic wrap. Use an oil-coated teaspoon or melon baller to portion the marshmallow fluff into small mounds, then place them on the tray and freeze for at least 10 minutes. Freezing the fluff makes it much easier to wrap inside the cookie dough without melting.
Add the softened butter, brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
Add the egg and vanilla extract and mix until fully incorporated.
Add the cocoa powder, flour, baking soda, and salt. Mix on low speed until a thick, uniform dough forms, stopping to scrape the bowl as needed.
Divide the dough into 8 equal portions. Flatten each portion into a thick disc, about ½ inch thick.
Working quickly, place one frozen marshmallow fluff mound in the center of each disc. Gently wrap the dough around the marshmallow, sealing it completely so none of the filling is exposed. Place the filled cookie dough balls onto the prepared baking sheets, spacing them apart.
Bake for about 10 minutes, until the edges are set and the centers are just cooked through. Do not overbake. Let the cookies cool completely before adding the topping.
To make the ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
Spoon the ganache over the tops of the cooled cookies and spread gently.
Melt the white chocolate chips in a small bowl until smooth. Transfer to a piping bag or small zip-top bag with the corner snipped.
Pipe a looping swirl over the ganache, mimicking the classic chocolate mallow cupcake design. Let the topping set before serving.
Chef Jenn’s Recipe Notes
- Freezing the marshmallow fluff is key. It keeps the filling centered and prevents leaks while baking. But spooning it out can be a mess, so ensure your fluff is cold, and lightly coat a spoon or mellon baller with cooking oil or nonstick cooking spray to help keep the fluff from sticking.
- Seal the dough completely around the marshmallow so it doesn’t leak out in the oven.
- Let the cookies cool fully before topping so the ganache sets cleanly instead of sliding off. I’ll often pop the whole tray into the fridge or in the chilly garage to cool.
Serving Suggestions
Serve these Chocolate Mallow Cupcake Cookies at room temperature for the best texture. They’re perfect on dessert trays, cookie boxes, or paired with a cold glass of milk or hot coffee for a bakery-style treat at home. I love pairing them with other cookies, like these Copycat Crumbl Cinnamon Swirl Cookies, Copycat Crumbl Twix Cookies, and Copycat Crumbl Buckeye Brownie Cookies.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10–15 minutes before serving so the centers soften slightly.
Frequently Asked Questions
Not a great swap here. Regular marshmallows melt differently and can leave gaps or harden as they cool, while marshmallow fluff stays soft and creamy inside the cookie.
This happens when the filling melts and shifts during baking, usually from air pockets or uneven sealing. Make sure the dough is wrapped tightly and evenly around the filling so it stays centered.
Yes, but for the best results, freeze them without the ganache topping. Add the ganache and white chocolate drizzle after thawing so the finish stays smooth and glossy instead of dull or streaky.
Crumbl Copycat Chocolate Mallow Cupcake Cookies
Ingredients
For the Cookie Base
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups all-purpose flour
- ½ cup marshmallow fluff
For the Topping
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- ¼ cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Portion the marshmallow fluff into small mounds using an oil-coated teaspoon or melon baller, place them on a plastic-wrap-lined plate, and freeze them for at least 10 minutes until firm.
- Cream the softened butter, the brown sugar, and the granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth and fluffy, about 2 minutes.
- Mix in the egg and the vanilla extract until fully incorporated.
- Add the cocoa powder, the flour, the baking soda, and the salt, mixing on low speed until a thick, uniform dough forms.
- Divide the dough into 8 portions and flatten each portion into a thick disc about ½ inch thick.
- Place one frozen marshmallow mound in the center of each disc and wrap the dough around it, sealing it completely so none of the filling shows.
- Arrange the filled dough balls on the prepared baking sheets with space between them.
- Bake the cookies for about 10 minutes until the edges are set and the centers are just cooked through, then let the cookies cool completely.
- Heat the semi-sweet chocolate chips and the heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each interval until the ganache is smooth.
- Spoon the ganache over the cooled cookies and spread it gently.
- Melt the white chocolate chips until smooth, transfer the melted chocolate to a piping bag or a zip-top bag with the corner snipped, pipe a looping swirl over the ganache, and let the topping set before serving.
Video
Notes
Chef Jenn’s Recipe Notes
- Freezing the marshmallow fluff is key. It keeps the filling centered and prevents leaks while baking. But spooning it out can be a mess, so ensure your fluff is cold, and lightly coat a spoon or mellon baller with cooking oil or nonstick cooking spray to help keep the fluff from sticking.
- Seal the dough completely around the marshmallow so it doesn’t leak out in the oven.
- Let the cookies cool fully before topping so the ganache sets cleanly instead of sliding off. I’ll often pop the whole tray into the fridge or in the chilly garage to cool.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
