These Crumbl chocolate mallow cupcake cookies are made as an homage to the beloved Hostess chocolate cupcakes. They are thick chocolate cookies, filled with marshmallow fluff, then topped with a chocolate ganache, and decorated with white chocolate swirls.
If you love Crumbl cookies, try these Crumbl Dark Dream Cookies | Chocolate Chocolate chip Cookies, Stuffed CRUMBL Hazelnut Churro cookies copycat, Crumbl Cookies and Cream Milkshake Cookies as well as the Copycat chewy Crumbl Dulce de leche cookies.
This week Crumbl released their newest flavor, the chocolate mallow cupcake. It is a thick chocolate cookie filled with sweet marshmallow fluff and baked to perfection. Once the cookie is ready and cooled down, it is topped with semi-sweet chocolate ganache and white chocolate decoration.
It is a fun play on the hostess chocolate cupcake but in cookie form. The best little dessert to take you down memory lane.
This is the best Crumbl chocolate mallow cupcake cookies
I gotta admit, I didn’t grow up with the hostess chocolate cupcake but after trying the actual cookie at the Crumbl bakery, I immediately fell in love. I ran home and started trying to make it so here you go!
What’s a hostess chocolate cupcake?
If you’re like me and didn’t grow up in America, here is what you need to know about Hostess chocolate cupcakes!
It’s basically a chocolate cake filled with a creamy center and topped with chocolate icing. The ingredient list of these goodies is pretty extensive so It’s a very processed baked good. But the concept of it is amazing! So we are remaking it but in cookie form.
Why you need to make this recipe!
- You can have this recipe all year round, no need to wait for Crumbl to release again in a few months.
- It’s a delicious chocolate hostess cupcake inspired dessert
- If you love marshmallow chocolate treats, this will be your absolutey favorite thing ever!
- This recipe will make a larger batch for less money as opposed to if you were buying them from the bakery itself.
Ingredients for this Crumbl marshmallow fluff brownie cookies
Here are the ingredients you will need to make this chocolate mallow fluff. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe.
- Brown sugar– The brown sugar is the main sweetening agent that will keep the cookies extra soft and chewy.
- Granulated sugar- The granulated sugar is what makes the cookie edges a little crispy.
- Egg– The egg is the binding agent for these cookies, the yolk also adds extra fat for mositure.
- Vanilla extract– The vanilla extract helps bring out the chocolate flavor even more.
- Flour– You will need all purpose flour for this cookie recipe.
- Dutch processed cocoa powder– The dutch processed cocoa powder will give a nice chocolatey flavor.
- Baking soda– The baking soda will give you extra height to your cookies.
- Salt– The salt will balance out the sweetness of the cookies.
- Marshmallow fluff– This is what we will be filling up out cookie with.
- Chocolate chips– Make sure to use good quality chocolate chips for these cookies to make the chocolate ganache.
- Heavy cream– The heavy cream is used to make the chocoalte ganache.
- White chocolate– The white chocolate is used mainly to decorate the top of the cookies, so it’s not necessary if you don’t cake about how the cookies look.
How to make Crumbl chocolate marshmallow cupcake cookies
This is how you can make these Crumbl copycat cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Freeze the mallow fluff to use as filling for the cookies.
- Cream the butter, brown sugar, and granulated sugar together.
- Mix in the egg, and vanilla extract until combined.
- Add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
- Scoop out 8 equally sized cookie dough balls, flatten them between the palm of your hands and place the frozen marshmallow fluff in the center before gently folding the cookie dough over it and seal it.
- Bake the cookies in the preheated oven then cool down.
Make the chocolate ganache topping
- Melt the chocolate chips and the heavy cream together in a small bowl in the microwave in 30 second increments, mixing everytime.
- Top the cookies with the chocolate ganache.
- Decorate the cookies with white chocolate swirls and enjoy!
Frequently asked questions – FAQ
How to store Crumbl mallow fluff cookies?
You can store these cookies in an airtight container in the fridge for up to 5 days.
You can also freeze them for up to 3 months in an airtight container.
Just make sure to bring it down to room temperature before enjoying it!
Can I make these cookies without the chocolate ganache and white chocolate drizzle?
Absolutely! These cookies are some fun marshmallow stuffed chocolate or brownie cookies and they can be eaten as is without the ganache and decorations.
Crumbl chocolate mallow cupcake cookies
If you made these Crumbl chocolate mallow fluff cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl chocolate mallow cupcake cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 & ½ cup flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup marshmallow fluff
- 4 oz semi sweet chocolate chips (⅔ cup chocolate chips)
- 2 tablespoon heavy cream
- ½ oz white chocolate (1 & ½ tablespoon chocolate chips)
Instructions
- Using a 1 teaspoon measuring spoon, scoop out 8 equally sized rounded teaspoons of marshmallow fluff onto a plastic-wrapped plate or baking sheet and freeze for 20-30 minutes or until solid.
Make the cookie dough
- Start by preheating the oven to 350F and line a baking sheet with parchment paper and set aside.
- Cream the butter, brown sugar, and granulated sugar together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
- Scoop out 8 equally sized cookie dough balls, flatten them between the palm of your hands and place the frozen marshmallow fluff in the center before gently folding the cookie dough over it and seal it. Roll the cookie dough between the palm of your hands to make sure everything is well sealed.
- Bake the cookies in the preheated oven for 10 minutes then let cool on the baking sheet for another 10 minutes then transfer to a cooling rack.
Make the chocolate ganache topping
- Melt the chocolate chips and the heavy cream together in a small bowl in the microwave in 30-second increments, mixing every time. Top the cookies with a dollop of chocolate ganache and spread it on top.
- In a small bowl melt the white chocolate then transfer it to a piping bag with a fine tip or a ziplock bag with the tip cut off and decorate the cookies with the white chocolate swirls and enjoy!
Notes
Help, my cookies are bursting!
When filing your chocolate cookie dough make sure to seal it well then roll it between the palm of your hand to make sure that all the little cracks are sealed. Make sure to also only use 1- 1 & ½ teaspoon of marshmallow fluff per cookie.How to store Crumbl mallow fluff cookies?
You can store these cookies in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months in an airtight container. Just make sure to bring it down to room temperature before enjoying it!Nutrition
Thank you for making it all the way down here 🙂
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Kathie
These look wonderful! How big do they turn out to be? If I wanted to get more than 8 would it work to make the balls smaller? Or would that ruin the final cookie? Thanks!
Chahinez
These are pretty large just like the ones you would get from crumbs. You can make them smaller just reduce the amount of marshmallow fluff you add to the inside of the cookie and bake them for a little less.
[Home] Chef Jeff
First of all, I grew up eating Hostess Chocolate Cupcakes, so I was drawn to this because of that. Now, let’s talk about this recipe. It’s brilliant, perfectly detailed, and by far the most popular thing I’ve ever brought into the office. I’m a home baker and I absolutely love these cookies…easy, impressive, and so delicious and yes, full of guilt but worth it!!! The only thing I add, is one teaspoon of espresso powder to the cocoa powder, because I always add it to anything chocolate. Chef’s kiss ❤️
Chahinez
So glad you enjoyed Jeff!
Sherri
I attempted these once but couldn’t get the fluff off the Saran Wrap did I do something wrong? Any advice as I would love to try again
Thx
Chahinez
I used the Jet-puff marshmallow fluff. Sometimes using other brands might give you issues when freezing since each brand uses different ingredients/ingredient measurements.
Michelle Royer
How much marshmallow filling would you recommend for a 1/8 cup of dough! 1/2 tsp?
Chahinez
I would start with that and bake one cookie then assess if there is too much oozing out.
Karen
My advice to anyone making these cookies is to keep the stuffed dough balls in the freezer before baking. The marshmallow cream will likely ooze out whatever you do, but leakage is minimized with freezing. Luckily my leakage was on the top so as another commenter pointed out can be covered with the ganache. Also, I ended up weighing my dough and determined that each dough ball should weigh roughly 73 grams. I tried scooping out 1/3 cup portions, but that was too big and didn’t make enough cookies. I doubled the recipe and it mixed up just fine in my Kitchenaid, though it is a large amount of dough. I used 1 1/2 teaspoons of the marshmallow cream which in my opinion is probably a bit too much, but was afraid the 1 teaspoon just wouldn’t yield enough gooey center. In the end I think they’ll be fine, but I like perfection so might make some adjustments next time. Happy baking!
Joelle Ngambia
Does the butter need to be softened?
Chahinez
Yes! 🙂
Harlee N
These cookies were PHENOMENAL!!!! My husband’s new favorite hands down! The recipes are super easy to follow and always give that classic Crumbl softness that is to die for!!!
Chahinez
YAY!! So happy to hear that!!!
Caroline
can you use a regular marshmallow in the center
Chahinez
You definitely can yes!
This would also be a great option to minimize the oozing that may come with using marshmallow fluff.
Regina
These are definitely one of my all time favorite cookies! I was bummed when I couldn’t make it to CRUMBL to try theirs but honestly I couldn’t imagine anything better than this recipe. If you like to overstuff the marshmallow fluff (I do), don’t stress because you can always cover the busting cookies with the chocolate! Seriously an all time favorite!!
Chahinez
Thank you so much for trying these Regina!!!
Allie
Wooooowwwww
These are literally so freaking good. I live in France and randomly found some marshmallow fluff at the grocery store and have been looking for a good way to use it and DAMN. Also been wanting to try a cookie from crumbl and now I feel like I don’t need to! These were CHEFS KISS.
Chahinez
YASS YAS YASSS!! Chefs kiss is what I’m all about!! Enjoy!
Alice
How is it that every recipe I try by you, they get better and better!? These mallow cupcake cookies were delicious and had the perfect amount of marshmallow filling. The tip to freeze the filling first was also very helpful 🙂
I had so much fun making these, and my family said they tasted like an upgraded version of this lovely childhood treat! The chocolate ganache added the perfect touch & really brought these cookies together. Thanks, Chahinez!
Alice
Is it actually only a teaspoon of marshmallow fluff in the filling? It doesn’t seem like much, but I haven’t made the recipe yet.
Chahinez
It is one to 2 teaspoons yes. If you fill them up with more, the cookie will explode and the fluffy will come out unfortunately.
Chahinez
Alice
Thanks for getting back! I ended up doing about 1 to 1 1/2 tsp per cookie and they turned out perfect 😀
Mikaela
Delicious!! So rich and chocolatey! Genius idea to freeze the marshmallow fluff before adding into the dough balls.
Chahinez
I am thrilled to hear you enjoyed these cookies!! Thank you for the review 🙂 !
Chahinez
Tanya
Delicious! While we also added the white chocolate swirl, it was a bit hard to squeeze it from a snack size ziploc bag with it at just the right temperature to swirl without burning my hand. A thicker bag would have been better. Loved the chocolate and marshmallow flavor and next time will just leave off the white chocolate.
Vee Glessner
I just had the Crumbl version last week and it had the most delicious texture, I was nervous it couldn’t be replicated… It can! This recipe totally hit the mark. I used half black cocoa for a more authentic flavor. They are very soft and moist and the ganache adds the perfect amount of richness. I flattened mine a little too much in the assembly process so I recommend keeping them a little rounder to get a true gooey marshmallow center not a skinny ribbon.
Chahinez
Thank you so much for such a detailed review, Vee! So happy that this recipe helped you recreate one of your favorite crumbl cookie recipes 🙂
Chahinez
Muffin
These cookies are absolutely delicious! I used half of a big marshmallow inside and out turned out great! These taste great out of the fridge too.
Chahinez
Thank you so much for sharing that!