Crumbl Copycat Chocolate Mallow Cupcake Cookies
These Crumbl copycat chocolate mallow cupcake cookies are thick cocoa cookies filled with marshmallow fluff, topped with smooth chocolate ganache, and finished with white chocolate loops. They bake in about 10 minutes and have that bakery-style chocolate cupcake look without needing a cupcake pan.
If you love copycat Crumbl cookies, these fit right in with Crumbl copycat buckeye brownie cookies and other rich chocolate desserts. The frozen marshmallow center is the trick that keeps the filling easier to handle while you wrap the dough.
A Quick Look At The Recipe
- ✅Recipe Name: Crumbl Copycat Chocolate Mallow Cupcake Cookies
- 🍽️Serves: 8 cookies
- ⏰Ready In: 50 minutes
- 🔥Calories: 445
- 🥣Main Ingredients: unsalted butter, softened, brown sugar, granulated sugar, egg, vanilla extract, cocoa powder, baking soda
- ⭐Why You’ll Love It: Thick cocoa cookies filled with marshmallow fluff, topped with chocolate ganache, and finished with white chocolate loops like the Crumbl chocolate mallow cupcake cookie.
Why You’ll Love This Recipe
- The cocoa cookie base bakes up thick enough to hold the marshmallow filling.
- Freezing the fluff makes the sticky filling much easier to portion and wrap.
- The ganache topping gives each cookie a cupcake-style finish.
- The white chocolate loop pattern makes them look like the Crumbl chocolate mallow cupcake cookie.
- The recipe makes 8 large cookies, which is a nice size for a small dessert tray.
- They store in the fridge, so you can make them ahead for the next day.
What Are Chocolate Mallow Cupcake Cookies?
Chocolate mallow cupcake cookies are chocolate cookies with a soft marshmallow center and a chocolate topping that mimics the look of a classic snack cake or cupcake treat. This version uses marshmallow fluff inside the cookie dough, then finishes the cooled cookies with ganache and white chocolate loops.
The main thing that makes this recipe work is chilling the marshmallow fluff before it goes into the cookie dough. Cold fluff is still sticky, but it is much easier to scoop, move, and seal inside the cookie.
Ingredients You’ll Need
For the cookie base
Unsalted butter gives the cookies richness and helps the dough cream smoothly with the sugars. Use softened butter, not melted butter, so the dough has enough structure to wrap around the filling.
Brown sugar adds moisture and a deeper flavor, while granulated sugar helps the edges set. Together, they help create a thick cookie that still feels soft in the middle.
Egg and vanilla bind the dough and round out the cocoa flavor. Mix them in well before adding the dry ingredients.
Cocoa powder gives these cookies their chocolate base. Spoon and level the flour and cocoa instead of packing them into the measuring cup, so the dough does not turn dry.
Baking soda helps the cookies lift slightly, and salt keeps the chocolate flavor from tasting flat. The source recipe uses 1 teaspoon of salt, so keep that amount unless you decide to adjust it after testing.
Marshmallow fluff creates the mallow center. Freeze it in small mounds before filling the cookies so it is easier to handle.
For the topping
Semi-sweet chocolate chips and heavy cream melt together into a simple ganache. Melt them in short microwave bursts and stir until smooth.
White chocolate chips are melted separately and piped over the ganache in loops. This gives the cookies the chocolate mallow cupcake look.
Exact quantities are in the recipe card below.
Equipment
- Two baking sheets lined with parchment paper
- A plate covered with plastic wrap for freezing the marshmallow fluff
- Stand mixer or hand mixer
- Microwave-safe bowls for the ganache and white chocolate
- Piping bag or small zip-top bag for the white chocolate loops
How To Make Crumbl Copycat Chocolate Mallow Cupcake Cookies
1. Prep the oven and pans. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
2. Freeze the marshmallow fluff. Cover a plate with plastic wrap. Scoop the marshmallow fluff into 8 heaping teaspoon-size mounds, then freeze for at least 10 minutes. Keep it cold until you are ready to fill the cookies.
3. Cream the butter and sugars. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture looks smooth and creamy.
4. Add the egg and vanilla. Mix until combined, scraping down the bowl so everything blends evenly.
5. Add the dry ingredients. Mix in the cocoa powder, flour, baking soda, and salt. Scrape the sides of the bowl often and stop when the dough is fully combined.
6. Portion the dough. Divide the dough into 8 equal portions. Flatten each portion into a disc about 1/2 inch thick.
7. Fill the cookies. Remove the marshmallow fluff from the freezer. Working quickly, place one mound of fluff in the center of each dough disc.
8. Seal the dough. Wrap the dough around the fluff and pinch it closed so the filling is covered. Check the seams before baking so the fluff has less chance to leak.
9. Bake. Bake for about 10 minutes, or until the centers are set. Let the cookies cool completely before adding the topping.
10. Make the ganache. In a medium bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each one, until smooth.
11. Top the cookies. Spread a spoonful of ganache over each cooled cookie.
12. Add the white chocolate loops. Melt the white chocolate chips until smooth, transfer to a piping bag, and pipe loops over the ganache. Let the topping set slightly before serving or storing.
How To Keep The Marshmallow Filling Inside
- Freeze the fluff first. Room-temperature marshmallow fluff is too sticky to handle neatly.
- Do not overfill the dough. Use 8 mounds so each cookie has enough dough to seal around the center.
- Flatten the dough before filling. A 1/2-inch disc gives you room to wrap the edges up around the fluff.
- Seal every seam. If you see marshmallow peeking through, pinch the dough closed before baking.
- Work quickly once the fluff comes out of the freezer. If it softens too much, return it to the freezer for a few minutes.
- Cool the cookies completely before decorating. Warm cookies can make the ganache slide or thin out.
Troubleshooting
Why did the marshmallow leak out?
The dough may not have been fully sealed, or the marshmallow fluff softened before you wrapped it. Freeze the fluff until firm enough to move, work quickly, and pinch the dough closed around every opening.
Why are my cookies dry?
The dough may have too much flour or cocoa, or the cookies may have baked too long. Spoon and level the dry ingredients, and pull the cookies when the centers are set rather than waiting for them to look firm all the way through.
Why is my ganache too thick?
It may need a little more warmth or a small splash of cream. Heat it briefly and stir until smooth before spreading it on the cookies.
Why did the white chocolate get clumpy?
White chocolate can seize if it gets too hot. Melt it slowly, stir often, and stop heating as soon as it is smooth enough to pipe.
Serving Suggestions
Serve these cookies chilled or slightly cool from the fridge so the ganache stays neat. They are rich, so one large cookie can easily be cut in half for a dessert tray.
For a cozy dessert setup, serve them next to an easy hot chocolate bar. The chocolate and marshmallow flavors also pair nicely with coffee, cold milk, or a simple fruit tray.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Keep them in a single layer or separate layers with parchment so the ganache and white chocolate loops stay neat.
Let the cookies sit at room temperature for a few minutes before serving if you prefer a softer bite. The source recipe does not include freezer instructions, so test one cookie before freezing a full batch.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Marshmallow fluff is the best match for this recipe because it creates a soft mallow center. Regular marshmallows melt differently and may not give the same filled-cookie texture.
Do I have to freeze the marshmallow fluff?
Yes, freeze it for at least 10 minutes. This makes it easier to scoop, move, and seal inside the dough.
How do I know the cookies are done?
The centers should look set after about 10 minutes. Do not wait for the cookies to look dry, because they will continue to firm up as they cool.
Can I make these ahead?
Yes. The finished cookies can be stored in an airtight container in the fridge for up to 3 days.
Can I double the recipe?
You can double the ingredient amounts and make 16 cookies. Keep the marshmallow fluff cold and bake in batches so the cookies have room on the baking sheets.
If you make these Crumbl copycat chocolate mallow cupcake cookies, leave a comment and star rating. Share any topping or filling twist you tried so other readers can use it too.
More Recipes You’ll Love:
- Try these Crumbl churro cookies if you want another rich Crumbl-style chocolate cookie.
- Make these red velvet Crumbl cookies for a bakery style cookie tray.
- Bake German chocolate cake Crumbl cookies when you want a chocolate cookie with a bakery-style topping.
- These Dirt Cake Cookies with Gummy Worms are a fun choice for parties or kids’ dessert tables.
- For a simple chocolate dessert, try these chocolate peanut butter cookies.
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Crumbl Copycat Chocolate Mallow Cupcake Cookies
Equipment
- Microwave-safe bowls
- Piping Bag or small zip-top bag
Ingredients
For the cookie base
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 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 degrees F. Line two baking sheets with parchment paper and set aside.
- Cover a plate with plastic wrap. Using a teaspoon, melon baller, or similar scoop, scoop the marshmallow fluff into 8 heaping mounds on the prepared plate. Freeze until ready to use, at least 10 minutes.
- For the cookie base, combine the softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Cream until smooth.
- Add the egg and vanilla and mix well.
- Add the cocoa powder, flour, baking soda, and salt. Mix thoroughly, scraping down the sides often.
- Divide the dough into 8 equal portions. Flatten each portion into a disc about 1/2 inch thick.
- Remove the marshmallow fluff from the freezer. Working quickly, place one fluff mound in the center of each cookie dough disc.
- Wrap the dough around the fluff and seal it in completely.
- Bake the cookies for about 10 minutes, or until the centers are set. Allow the cookies to cool completely before decorating.
- For the topping, combine the semi-sweet chocolate chips and heavy cream in a medium bowl. Melt in the microwave in 30-second intervals, stirring between each one, until smooth.
- Spread a spoonful of ganache over the top of each cookie.
- Melt the white chocolate chips in a small bowl until smooth.
- Transfer the melted white chocolate to a piping bag.
- Pipe the white chocolate over the ganache in a loop pattern similar to chocolate mallow cupcakes. Allow the topping to set until slightly hardened.
Notes
- Keep the marshmallow fluff frozen until you are ready to fill the cookies.
- Seal the dough fully around the fluff to reduce leaking while baking.
- Cool the cookies completely before adding ganache.
- The source recipe lists 1 teaspoon salt. Confirm after testing if you prefer less salt.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Why You'll Love This Recipe
- What Are Chocolate Mallow Cupcake Cookies?
- Ingredients You'll Need
- Equipment
- How To Make Crumbl Copycat Chocolate Mallow Cupcake Cookies
- How To Keep The Marshmallow Filling Inside
- Troubleshooting
- Serving Suggestions
- Storage
- FAQs
- More Recipes You'll Love:
- Crumbl Copycat Chocolate Mallow Cupcake Cookies