Description
These crumbl chocolate mallow cupcake cookies are thick, soft chocolate cookies filled with marshmallow fluff and topped with rich chocolate ganache and a white chocolate drizzle. This easy copycat bakery-style dessert recipe recreates the famous Crumbl cookie at home.
Ingredients
Units
Scale
Cookie Base
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder, unsweetened
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup marshmallow fluff, frozen in small scoops
Chocolate Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Decoration
- 1/4 cup white chocolate chips, melted for drizzle
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cover a plate with plastic wrap. Scoop small mounds of marshmallow fluff onto the plate using a teaspoon or melon baller. Freeze for at least 10 minutes.
- In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract and mix until fully combined.
- Add the cocoa powder, flour, baking soda, and salt. Mix until a soft dough forms, scraping down the sides of the bowl as needed.
- Divide the dough into eight equal portions and flatten each piece into a thick disc.
- Remove the frozen marshmallow fluff from the freezer and place one mound in the center of each dough disc.
- Carefully wrap the dough around the marshmallow fluff, sealing it completely and forming a ball.
- Place the dough balls on the prepared baking sheets, spacing them apart.
- Bake for about 10 minutes or until the cookie centers are set.
- Allow the cookies to cool completely on a wire rack before adding the topping.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals until melted and smooth.
- Spread a spoonful of ganache over the center of each cooled cookie.
- Melt the white chocolate chips and transfer to a piping bag. Pipe a looping swirl across the ganache and allow the topping to set.
Notes
- Freezing the marshmallow fluff helps keep the filling centered inside the cookie while baking.
- For bakery-style cookies, keep the dough portions large and thick.
- If the ganache becomes too firm while spreading, microwave it for about 10 seconds to soften.
- Prep Time: 30 minutes
- Chill Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 405 kcal
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg