These Copycat Crumbl Chocolate Mallow Cupcake Cookies are the perfect combination of rich and chewy. They are made with a rich, chocolate cookie base stuffed with delicious marshmallow cream and topped with a delicious chocolate ganache.
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Why you'll love this recipe
- One bite of these Copycat Crumbl Chocolate Mallow Cookies will take you back to your childhood.
- They look impressive, yet they are simple enough for any level of baker.
- The combination of rich chocolate cookies, sweet marshmallow cream, and creamy ganache makes these cookies irresistible.
Ingredients
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- unsalted butter
- light brown sugar
- granulated white sugar
- large eggs
- light corn syrup
- pure vanilla extract
- all-purpose flour
- dark cocoa powder
- cornstarch
- baking soda
- Kosher salt
- marshmallow fluff
Chocolate Ganache
- semi-sweet chocolate chips
- heavy whipping cream
- white chocolate melting wafers
Equipment
- 1 large piping bag
- #3 decorating tip
- Stand Mixer
- cookie sheets with silicone baking mat
- mixing bowls
- cookie scoop
- small saucepan
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat.
- To make the marshmallow fluff centers, scoop 1 ½ teaspoon dollops of marshmallow fluff onto a cookie sheet and place into the freezer while you make the dough.
- Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy
- In a medium-sized mixing bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda
- Gradually beat the dry ingredients into the wet until a dough forms
- Using a medium cookie scoop, scoop out dough mound into your hand and flatten it into a thick disk
- Make an indent in the center using your thumb
- Remove frozen marshmallow fluff and place into the center of the dough
- Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball
- Gently flatten the cookie dough onto the cookie sheet into a thick disk
- Bake in the oven for 15-18 minutes or until firm around the edge
- Allow to cool completely
- Using a small pot, bring the heavy whipping cream to a simmer and pour over the chocolate chips
- Allow to sit for a minute before whisking until smooth.
- Carefully dip the tops of the cookies into the ganache and gently shake extra ganache off
- Place the cookies onto the cookie sheet and allow the ganache to harden slightly
- Melt the white chocolate melting wafers and scoop into the piping bag
- Pipe squiggle lines over the top of the cookies
- Allow the chocolate to harden before enjoying it!
Make ahead, storage, and freezer tips
Store the Mallow Cupcake Cookies in an airtight container at room temperature for up to 5 days.
Eileen's Tips for Success
- For best results, have the dairy ingredients at room temperature.
Frequently Asked Questions
Yes, you can make the cookie dough up to 1 day in advance and store it in an airtight container until ready to use.
Yes, you can freeze the uncooked cookie dough for up to 3 months or bake the cookies and store in an airtight container for up to 2 months.
We recommend using semi-sweet or dark chocolate chips for the ganache and white chocolate melting wafers for the swirl on the top.
Variations
- If you don't want to use chocolate ganache, you can try coating the cookies with sprinkles or a flavored glaze.
- You can also try and use strawberry marshmallow cream to make these copycat hostess cupcake cookies.
- Dark chocolate chips or milk chocolate chips can be used to make the chocolate ganache instead.
Serving Suggestions
Instant Pot Pork Tenderloin with Root Vegetables
Similar recipes
Copycat Crumbl Heath Cake Cookies.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Crumbl Chocolate Mallow Cookies
Equipment
Ingredients
Instructions
- Preheat oven to 350°F and line two cookie sheets with a silicone baking mat.
- To make the marshmallow fluff centers, scoop 1 ½ teaspoon dollops of marshmallow fluff onto a cookie sheet and place into the freezer while you make the dough.
- Use a standing mixer with paddles attached, start at low speed, and cream the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla extract until light and fluffy, about 4-5 minutes, set aside.
- To mix the dry ingredients, in a medium-sized bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda.
- Gradually beat the dry ingredients into the wet until a dough forms.
- Using a medium cookie scoop, scoop out the dough mound into your hand and flatten into a thick disk. Make an indent in the center using your thumb.
- Remove frozen marshmallow fluff and place into the center of the dough
- Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball.
- Gently flatten the cookie dough onto the cookie sheet into a thick disk
- Bake in the oven for 15-18 minutes or until firm around the edge.
- Cool slightly then move the cookies to a cooling rack to cool completely before decorating.
- In a small saucepan over medium heat, bring the heavy whipping cream to a simmer and pour over the chocolate chips.
- Allow the mixture to sit for a minute before whisking until smooth.
- Carefully dip the tops of the cookies into the ganache and gently shake off extra ganache.
- Place the cookies onto the cookie sheet and allow the ganache to harden slightly
- Melt the white chocolate melting wafers and scoop into the piping bag.
- Pipe squiggles over the top of the cookies.
- Allow the chocolate to harden before enjoying them.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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