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Chocolate Mallow Cupcake Cookies Crumbl Copycat Recipe

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It’s time to make some more Crumbl copycat cookies! If you haven’t tried some of the other ones, may we suggest the Galaxy Brownie Cookies, Chocolate Cake Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies?

Like I’ve said before, I grew up on Hostess snacks in my lunch box. From Twinkies to Ding Dongs to Cupcakes, we had them all. It was helpful that we lived near a Hostess Outlet so my mom stocked our garage freezer with Hostess snacks when they were having the best sales. Did she have to put a lock on that freezer because my younger brothers would sneak the snacks all day long? Absolutely. That is a story for another day though.

One of our favorite Hostess treats were the cupcakes. The delicious chocolate cupcake with a cream center and topped with a chocolate ganache and a white chocolate signature swirl. They were the best.

Today, we are sharing a super easy recipe with you that re-creates these cupcake treats BUT in a cookie form. Yep, we are making the Chocolate Mallow Cupcake Cookies that you probably enjoyed at Crumbl cookies this summer.

Chocolate Mallow Cupcake Cookies Stacked

WHAT ARE CRUMBL COOKIES?

Crumbl is a rather new cookie bakery that was started by two cousins in Logan, Utah in 2017. Cousins, Sawyer Hemsley and Jason McGowan set out to create the world’s best chocolate chip cookie. After some trial and error, testing ingredients and baking methods, Sawyer, Jason and their family opened up the first Crumbl store in Utah when Sawyer was still attending Utah State University.

Crumbl’s delicious cookies wouldn’t be complete without their iconic pink packaging! Crumbl’s boxes were designed to perfectly fit each Crumbl cookie side-by-side, whether in a 4-pack, 6-pack, or 12-pack box. The “4-pack” pink box — the brand’s most popular and notable — was developed in 2018, shortly after Crumbl sold its very first cookie.

Since opening its doors in 2017, Crumbl Cookies has expanded to over 200 bakeries in 32 states nationwide, making it the fastest-growing cookie company in the nation.

BIG OR LITTLE COOKIES?

Crumbl is known for their HUGE cookies. They are so big that they actually list them as TWO servings when you are in the Crumbl store. That doesn’t mean you have to make your Crumbl cookies as big at home. This recipe makes 24 cookies because we are making a smaller, more manageable size.

The only caveat to making the smaller cookies is that you don’t get as much marshmallow flavor in the center. If you want more marshmallow – go big or go home. Yes, divide this recipe into only 8-10 BIG cookies and put 2x the amount of marshmallow in the center.

WHAT YOU NEED TO MAKE CHOCOLATE MALLOW COOKIES

Ingredients for Chocolate Mallow Cookies
  • Butter – salted or unsalted will work.
  • Granulated Sugar
  • Brown Sugar – dark or light brown sugar will work
  • Egg
  • Vanilla Extract – use the REAL extract and not the imitation
  • Flour – all-purpose works best
  • Baking Soda
  • Salt
  • Chocolate Chips – this is for the ganache so use semi-sweet or dark (whatever you prefer)
  • White Chocolate Chips
  • Heavy Cream
  • Marshmallow Fluff

HOW TO MAKE CHOCOLATE MALLOW CUPCAKE COOKIES

PREPARE YOUR MARSHMALLOW CENTER: Scoop out 24 dollops of marshmallow fluff using a teaspoon onto a plate or baking sheet covered in parchment paper or wax paper. Each dollop should be about 1 teaspoon. IF you are making BIG cookies and dividing your dough into only 8-10 cookies, you will want your marshmallow dollops to be 1 TABLESPOON each. Freeze marshmallow pieces for 20-30 minutes.

Marshmallow fluff on tray

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, cocoa, salt and baking soda. Mix until all combined.

Making Chocolate Cookies

5. Scoop out 24 equal cookie dough balls (they should be 1 1/2 TBSP to 2 TBSP of dough). Flatten the dough balls and place a frozen marshmallow piece in the center. Wrap the cookie dough around the marshmallow and roll it in your hands to seal it.

wrapping cookie dough around marshmallow

6. Bake the cookies at 350 degrees or 10 minutes and then let cool on the baking sheet for an additional 10 minutes. Remove cookies to cooling rack.

chocolate cookies on cooling rack

7. While the cookies are cooling, melt the semi-sweet (or dark) chocolate chips and the heavy cream in a small bowl in the microwave. Heat for 30 seconds at a time but stir in between each increment as not to burn the chocolate. Top each cookie with a spoonful of chocolate ganache and spread carefully.

chocolate cookies with white chocolate in bowl

8. Melt the white chocolate chips in a small bowl and then put into a piping bag or a ziploc bag and cut off the tip. Top each cookie with the signature swirls.

chocolate marshmallow cookies with ganache on cooling rack
Crumbl Chocolate Cupcake Cookies
Chocolate Cookies on blue plate
What if my cookies start bursting with marshmallow?

You want to make sure that your cookie dough is completely sealed around the marshmallow piece. You can achieve this by rolling it in your hand and watching out for any white marshmallow peeking out. If you see some marshmallow after they have baked, it’s okay. They will still taste yummy.

Can I substitute full-size marshmallows for the marshmallow fluff?

I wouldn’t recommend it as regular marshmallows seem to expand more than fluff and will definitely pop out of the cookie dough.

Can I make bigger Crumbl Cookies?

Absolutely. While I have shown this recipe to make 24 cookies, you can easily double the size of the cookie dough balls and marshmallow dollops to make less but BIGGER cookies.

OTHER CRUMBL COPYCAT RECIPES

Churro Cookies

S’mores Brownie Cookies

Circus Animal Cookies

Salted Caramel Cheesecake Cookies

S’mores Brownie Cookies

Chilled Sugar Cookies

Chocolate Cake Cookies

chocolate mallow cookies

Chocolate Mallow Cupcake Cookies

Hollie Schultz
These Crumbl copycat Chocolate Mallow Cupcake Cookies are super easy to make and have a deep chocolate cookie with a marshmallow center and topped with chocolate ganache.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course cookies, Dessert
Cuisine American
Servings 24 cookies
Calories 141 kcal

Ingredients
  

  • 1/2 cup butter
  • 2 TBSP granulated sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup marshmallow fluff
  • 3/4 cup chocolate chips semi-sweet or dark
  • 2 tbsp heavy cream
  • 1/4 cup white chocolate chips

Instructions
 

  • PREPARE YOUR MARSHMALLOW CENTERS: Scoop out 24 dollops of marshmallow fluff using a teaspoon onto a plate or baking sheet covered in parchment paper or wax paper. Each dollop should be about 1 teaspoon. IF you are making BIG cookies and dividing your dough into only 8-10 cookies, you will want your marshmallow dollops to be 1 TABLESPOON each. Freeze marshmallow pieces for 20-30 minutes.
  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, cocoa, salt and baking soda. Mix until all combined.
  • Scoop out 24 equal cookie dough balls (they should be 1 1/2 TBSP to 2 TBSP of dough). Flatten the dough balls and place a frozen marshmallow piece in the center. Wrap the cookie dough around the marshmallow and roll it in your hands to seal it.
  • Bake the cookies at 350 degrees or 10 minutes and then let cool on the baking sheet for an additional 10 minutes. Remove cookies to cooling rack.
  • While the cookies are cooling, melt the semi-sweet (or dark) chocolate chips and the heavy cream in a small bowl in the microwave. Heat for 30 seconds at a time but stir in between each increment as not to burn the chocolate. Top each cookie with a spoonful of chocolate ganache and spread carefully.
  • Melt the white chocolate chips in a small bowl and then put into a piping bag or a ziploc bag and cut off the tip. Top each cookie with the signature swirls.

Nutrition

Calories: 141kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 56mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 147IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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