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.
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.