Crumbl Chocolate Mallow Cupcake Cookies

This Crumbl copycat Chocolate Mallow Cupcake Cookies recipe results in tender and chewy cookies with a delicious marshmallow creme filling.

When you hear the words “Crumbl Chocolate Mallow Cupcake Cookies,” what comes to mind? For me, it’s a tantalizing mix of chocolate and marshmallow – two of my favorite flavors. Lucky for us, we can have all the amazingness that is Crumbl Chocolate Mallow Cupcake Cookies right at home, with this copycat recipe!

If you love the Chocolate Mallow Cupcake cookies from Crumbl, you’ll LOVE this recipe. These cookies are soft, chocolatey, and have a gooey marshmallow center – just like the real thing.

In case you haven’t had the chance to try the Chocolate Mallow Cupcake Cookies from Crumbl, today’s your lucky day. This copycat recipe is super simple to follow and incredibly delicious. They the infamous hostess chocolate cupcakes in cookie form, right down to the swirl on top!

The soft, fluffy mallow filling is the perfect complement to the rich chocolate flavor of the cookie. They are sure to be a hit with anyone who loves chocolate cupcakes!

With just a few simple ingredients, you can have these cookies ready to share with your friends and family in no time at all. So what are you waiting for? Get baking!

Why You Will Love this Crumbl Copycat Recipe

• Lots of Chocolate flavour! We load the cookies AND the frosting with chocolate!
• Makes about 16 LARGE cookies.
• Freezes beautifully. You can freeze the dough to bake later!
• Save money. Making cookies at home is so much cheaper.
• Soft and Chewy. Just like your favorite Crumbl cookies!
• Filled with marshmallow fluff! Just like your favourite hostess cupcakes, these cookies are filled with a delicious mallow filling.
• Easy to make!

Tips for the BEST Chocolate Mallow Cookies

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. They are ready when the cookies start to crack slightly.
• If you have a food scale on hand, I like to weigh the cookies to 2.5oz that way I know they will bake evenly
• Make sure your marshmallow fluff is completely frozen to avoid a sticky messing trying to form these filled cookies!

How to Store Crumbl Chocolate Mallow Cookies

The cookies can be stored at room temperature in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the baked cookies, frosted or unfrosted. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

About the Equipment Needed to Copycat Crumbl Cookies

• Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
• Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
• Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

About the Ingredients for Crumbl Mallow Cupcake Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Just plain old white granulated sugar, and some light brown sugar for just the right amount of sweetness. Make sure you pack the brown sugar when measuring.

Eggs – It is best if you use room temperature eggs.

Corn syrup – Adds more sweetness as well as moisture. You can substitute with honey or another liquid sweetener if you don’t like corn syrup.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Cornstarch – Helps make the cookies super tender.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Marshmallow fluff – For the mallow centres!

Chocolate chips – For the most authentic flavour use semi-sweet chocolate chips. You can substitute with milk chocolate chips or dark chocolate chips if necessary.

Cream – You need heavy cream to make ganache. Milk or lighter cream may result in a runny ganache that doesn’t setup well.

White chocolate – I used Ghiradelli white chocolate melting wafers. They are more expensive than white candy melts but they actually taste a whole lot better. You can use candy melts instead but the flavour won’t be as good, a better substitute is chocolate chips.

Looking for More Crumbl Copycat Recipes?

Check out more of my favourite Crumbl copycat cookie recipes!

These delicious cookies are a copycat of the popular Crumbl Birthday Cake Cookies. They’re easy to make and perfect for any celebration!

Learn how to make Crumbl Churro Cookies with our easy copycat recipe! These addictive cinnamon sugar cookies are tender with crisp edges.

Love the classic PB&J combo? Make our easy Crumbl peanut butter and jelly cookies copycat recipe for tasty and tender peanut butter cookies!

Learn how to make the most delicious peanut butter cookies ever with this copycat recipe for crumbl Reese’s peanut butter cup cookies.

Love the soft and chewy Crumbl Cookies and Cream Milkshake cookies? Here’s how to make them at home with our copycat recipe!

How to Make Crumbl Chocolate Mallow Cupcake Cookies

Yields: 16 Cookies | Prep time: 10 Minutes | Cook time: 18 Minutes

Ingredients:

• 1 ½ Cups unsalted, softened
• 1 ½ Cups light brown sugar
• ½ Cups sugar
• 3 large eggs
• 2 Tablespoons light corn syrup
• 1 Tablespoons pure vanilla extract
• 4 Cups all-purpose flour
• 1 Cup unsweetened cocoa powder
• 1 Tablespoon cornstarch
• 2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 Cup marshmallow fluff

Chocolate Ganache

• 2 Cups semi sweet chocolate chips
• 1 Cup heavy whipping cream
• 2 Cups ghirardelli white chocolate melting wafers

Directions:

Using 1 ½ teaspoons, scoop out dollops of marshmallow fluff onto a cookie sheet and place into the freezer while you make the dough.

Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with a silicone baking mat or parchment paper. Set aside.

Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.

Using a medium bowl, whisk together the flour, cocoa powder, cornstarch, salt, and baking soda.

Gradually beat the dry ingredients into the wet until a dough forms.

Using a medium cookie scoop, scoop out dough and mound into your hand and flatten into a thick disk. Make an indent in the center using your thumb.

Remove frozen marshmallow fluff and place into the center of the dough.

Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball.

Gently flatten the cookie dough onto the cookie sheet into a thick disk.

Bake in the oven for 15-18 minutes or until firm around the edge. Allow to cool completely.

Using a small pot, bring the heavy whipping cream to a simmer and pour over the chocolate chips in a small bowl. Allow to sit for a minute before whisking until smooth.

Carefully dip the tops of the cookies into the ganache and gently shake extra ganache off.

Place the cookies onto the cookie sheet and allow the ganache to harden slightly.

Melt the white chocolate melting wafers and scoop into a piping bag. Pipe squiggles over the top of the cookies.

Allow the chocolate to harden before enjoying the cookies!