Crumbl Copycat Chocolate Mallow Cupcake Cookies

These chocolate marshmallow cookies combine everything you love about a rich chocolate cookie with the nostalgic comfort of marshmallow fluff, all wrapped up in a decadent ganache finish. They’re big, bold, and totally indulgent in the best way.

Looking for more fun cookies to add to your baking lineup? These pair beautifully alongside the Crumbl Cookie Dough Cookies or the Frosted Chocolate Chip Cookies for a seriously impressive cookie spread.

Reasons You’ll Love This Recipe

• Hidden Marshmallow Center: Each cookie has a pocket of frozen marshmallow fluff baked right into the middle. When you bite in, it’s soft, gooey, and completely unexpected — in the best possible way.
• Ready in Under an Hour: Between prep, a quick freeze for the marshmallow fluff, and a 10-minute bake time, you’ve got show-stopping cookies without spending your whole afternoon in the kitchen.
• Looks Like It Came from a Bakery: The ganache topping and white chocolate drizzle give these cookies that classic Crumbl cupcake look — impressive enough to gift or bring to a party, but easy enough for a regular weekend bake.
• No Special Equipment Needed: A stand mixer helps, but these cookies are totally doable with a hand mixer and a few basic bowls. Even the white chocolate drizzle just needs a small piping bag or a zip-top bag with the corner snipped.

What Are Crumbl Chocolate Mallow Cupcake Cookies?

Crumbl’s Chocolate Mallow Cupcake Cookie is one of their rotating specialty flavors — a giant chocolate cookie designed to look and taste like a cupcake. It’s topped with ganache and a swirl of white chocolate to mimic the classic chocolate cupcake aesthetic, with the marshmallow surprise inside taking it to a whole other level. This copycat version nails that combination at a fraction of the cost.

Chocolate Marshmallow Cookie Ingredients

See the recipe card below for a complete list of ingredients and measurements.

For the Cookie Base:

• Unsalted butter, softened — Softened butter creams smoothly with the sugars to give these cookies their thick, chewy texture. Make sure it’s at room temperature before you start.
• Brown sugar — The molasses in brown sugar adds depth and moisture, which is what gives Crumbl-style cookies that soft, slightly dense bite.
• Granulated sugar — A smaller amount of white sugar balances the richness of the brown sugar and helps the edges set just right.
• Egg — One large egg brings the dough together and adds structure so the cookies hold their shape around the marshmallow filling.
• Vanilla extract — Just two teaspoons rounds out all the chocolate flavor and adds that warmth you expect from a good cookie.
• Cocoa powder — This is the heart of the chocolate flavor. Use a good quality cocoa for the richest result — Dutch-process works beautifully here.
• All-purpose flour — Provides the structure for these thick cookies. Measure it correctly (spoon and level, not scoop) for the best texture.
• Baking soda — Helps the cookies puff up slightly and keeps the centers soft.
• Salt — Balances the sweetness and makes the chocolate flavor pop.
• Marshmallow fluff — This is the magic ingredient. Frozen into little mounds before being wrapped in dough, it bakes into a gooey center that makes every bite a surprise.

For the Topping:

• Semi-sweet chocolate chips — Combined with heavy cream to make a simple ganache. Semi-sweet gives you that rich chocolate flavor without being overly bitter.
• Heavy cream — Just a couple of tablespoons is all it takes to turn chocolate chips into a silky, spreadable ganache.
• White chocolate chips — Melted and piped on top to recreate that signature Crumbl cupcake cookie drizzle pattern.

Substitutions and Additions

• Cocoa powder: Dutch-process cocoa gives a deeper, smoother chocolate flavor, but natural cocoa works just fine if that’s what you have.
• Marshmallow fluff: In a pinch, you can use mini marshmallows — just press a small handful into the center of each cookie disc before wrapping.
• Semi-sweet chocolate chips: Dark chocolate chips will give the ganache a more intense, slightly bitter finish. Milk chocolate chips make it sweeter and milder.
• White chocolate chips: Almond bark or white candy melts melt more smoothly and are easier to pipe if you want cleaner lines on top.
• Add-ins: Stir a handful of mini chocolate chips or chopped nuts into the dough for extra texture throughout the cookie base.

How to Make Chocolate Marshmallow Cookies Recipe (step-by-step directions)

STEP 1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Cover a small plate with plastic wrap. Using a teaspoon or melon baller, scoop out 8 heaping mounds of marshmallow fluff onto the plate. Pop it in the freezer for at least 10 minutes — this is key so the fluff holds its shape when you wrap the dough around it. (Photo 1)

STEP 2. In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy. (Photo 2)

STEP 3. Add the egg and vanilla, mixing until well combined. (Photo 3)

STEP 4. Add the cocoa powder, flour, baking soda, and salt. Mix thoroughly, scraping down the sides of the bowl as needed. (Photos 4 & 5)

STEP 5. Divide the dough into 8 equal portions and flatten each one into a disc about ½ inch thick. (Photo 6)

STEP 6: Take the marshmallow fluff out of the freezer and work quickly — place one frozen mound of fluff in the center of each dough disc. (Photo 7)

STEP 7: Wrap the dough up and around the fluff, pinching the edges to seal it in completely. Make sure there are no gaps or the fluff will leak out during baking. Bake for approximately 10 minutes, or until the centers look set. Allow the cookies to cool completely before decorating — this is non-negotiable, or your ganache will slide right off. (Photos 8 & 9)

STEP 8: To make the ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until the mixture is completely smooth. (Photo 10)

STEP 9: Spoon a generous layer of ganache over each cooled cookie and spread it evenly to the edges. (Photo 11)

STEP 10: Melt the white chocolate chips in a small bowl using the same microwave method. Transfer to a piping bag (or a zip-top bag with the corner snipped) and pipe a loop or swirl pattern over the ganache, mimicking the classic cupcake cookie look. (Photos 12 & 13)

STEP 11: Let the chocolate set until slightly hardened before serving.

Recipe Tips

• Freeze the fluff long enough. Ten minutes is the minimum — if it’s too soft when you wrap the dough around it, it’ll be nearly impossible to seal. If you have extra time, freeze it for 20–30 minutes for even easier handling.
• Work fast with the filling. The marshmallow fluff softens quickly at room temperature, so get it from the freezer to the dough to the oven as efficiently as you can.
• Don’t overbake. These cookies should look just barely set in the middle when you pull them out — they continue to cook on the hot pan. Overbaking will dry them out and reduce that soft, fudgy texture.
• Cool completely before topping. Even slightly warm cookies will cause the ganache to run off the sides instead of sitting on top in a smooth, even layer.
• Use a piping bag for the white chocolate drizzle. A steady hand and a small tip gives you that polished, Crumbl-style look. The drizzle is purely decorative, so even a messy pattern looks charming.
• Weigh your dough portions. For consistent-sized cookies, use a kitchen scale to divide the dough into equal portions before flattening.

Storing Tips

• Storage: These cookies need to be kept in the fridge because of the ganache topping.
• Refrigerator: Store your leftover chocolate marshmallow cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 10 minutes before eating for the best texture.
• Freezing: You can freeze the baked, unfrosted cookie bases for up to 2 months in a freezer-safe bag. Make the ganache and white chocolate drizzle fresh when you’re ready to serve.
• Reheating: These are best enjoyed at room temperature or straight from the fridge — no reheating needed.

Serving Suggestions

These cookies are rich and indulgent on their own, so they shine best as part of a dessert spread. Set them out alongside the Crumbl Blue Monster Cookies or the Oreo Chocolate Chip Cookies for a cookie board that’ll have everyone going back for seconds. 

For a full dessert table, add a pan of Kit Kat Fudge or a no-bake Chocolate Banana Icebox Cake to round things out beautifully. These also make a fantastic gift — just stack them in a small box or tin, and they look every bit as impressive as anything from the Crumbl case.

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