Add Preferred SourceThere’s just something about chocolate and marshmallow that always hits the spot, right? These Crumbl Copycat Chocolate Mallow Cupcake Cookies remind me of those lazy afternoons baking with my family. I’ll never forget the first time I tried a chocolate mallow cupcake from a local bakery. It had the perfect balance of gooey sweetness and rich chocolate, and I just knew I had to recreate it. These cookies are my version of that treat, and trust me, they’re just as delicious.
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Baking is my go-to way to relax, and when these cookies are in the oven, it’s like everything slows down for a bit. The rich chocolate scent fills the house, and you just know they’re going to be amazing. These cookies are soft and chewy, and the surprise marshmallow center in every bite makes them even more fun to enjoy.
Why You’ll Love These Cookies
These cookies are an upgrade on your usual chocolate chip cookie. With a gooey marshmallow center and rich chocolate ganache topping, they’re a real treat. They're the perfect choice for a special occasion or just a sweet break when you need one. The best part? Every bite is a surprise, with that marshmallow center hidden inside. If you love the combination of chocolate and marshmallow, you’re going to want to make these again and again.
Ingredients
How to Make Crumbl Copycat Chocolate Mallow Cupcake Cookies
Line two baking sheets with parchment paper to keep the cookies from sticking and to make cleanup easier.
On a plate, place a piece of plastic wrap. Use a teaspoon or melon baller to scoop out the marshmallow fluff and form mounds. Freeze for at least 10 minutes while you work on the cookie dough.
In the bowl of a stand mixer, cream the softened butter, brown sugar, and sugar together until smooth. This step makes the cookies soft and chewy. Then, add the egg and vanilla extract, mixing until fully combined.
Add the cocoa powder, flour, baking soda, and salt to the bowl. Mix until everything is well combined, scraping down the sides of the bowl as needed. Then, divide the dough into eight equal portions. Roll each portion into a ball, then flatten it into a disc about ½ inch thick.
Quickly remove the marshmallow fluff from the freezer. Place a mound of fluff in the center of each dough disc, then fold the dough around it to seal the fluff inside.
Place the cookies on the baking sheet and bake for about 10 minutes, or until the centers are set. Let the cookies cool completely before decorating them.
In a medium bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is melted and smooth. Spoon the ganache over the tops of the cooled cookies.
In a small bowl, melt the white chocolate chips and transfer them to a piping bag. Pipe the white chocolate in a loop pattern over the ganache. Let the cookies set for a bit until the topping hardens slightly.
Serving Suggestions
For a perfect meal to enjoy alongside your Crumbl Copycat Chocolate Mallow Cupcake Cookies, start with something hearty like Slow Cooker Pulled Pork. Its smoky, tender flavor makes for a satisfying main dish. Pair it with Crispy Garlic Parmesan Smashed Potatoes for that irresistible crunch and savory flavor that balances out the sweetness of the cookies. To refresh the palate, add a light and tangy Southern Broccoli Salad. Its crunch and zest will complement the richness of the other dishes. Finally, finish things off with those delicious cookies, offering a sweet, gooey treat that is just the right ending to a cozy, comforting meal. It is the perfect spread for a laid-back dinner or a gathering with friends and family.
Storage Tips
To keep these cookies fresh, store them in an airtight container in the fridge for up to 3 days. They may soften a bit, but the marshmallow center stays delicious. If you’re making them in advance, you can freeze the dough before baking. Just be sure to thaw it for 30 minutes before baking so they cook evenly.
Crumbl Copycat Chocolate Mallow Cupcake Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla
- ½ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups 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 (175°C) and line two baking sheets with parchment paper.
- Freeze the marshmallow fluff for 10 minutes.
- Cream together the butter, brown sugar, and sugar in a stand mixer.
- Add the egg and vanilla, then mix in the cocoa powder, flour, baking soda, and salt.
- Divide the dough into eight portions and flatten each into a disc.
- Place the frozen marshmallow fluff in the center of each cookie and seal the dough around it.
- Bake for 10 minutes or until set.
- Cool completely, then top with ganache and a white chocolate drizzle.
Notes
- Dark chocolate chips can be used for a deeper chocolate flavor.
- If you don’t have a piping bag, use a plastic sandwich bag with the corner cut off.
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.
