Crumbl Copycat Chocolate Mallow Cupcake Cookies
Crumbl Copycat Chocolate Mallow Cupcake Cookies are thick chocolate cookies stuffed with marshmallow and topped with smooth ganache and a white chocolate swirl. Rich, soft, and bakery-worthy at home.
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
Serving: 1cookieCalories: 421kcalCarbohydrates: 57gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 57mgSodium: 383mgPotassium: 230mgFiber: 4gSugar: 33gVitamin A: 447IUVitamin C: 0.1mgCalcium: 55mgIron: 3mg
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.
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