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–+ servings
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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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