Copycat Crumbl Mallow Cookies
Bite into these delicious copycat Crumbl mallow cookies today.
Super easy and tasty recipe for the best copycat Crumbl cookies.
No need to buy store bought cookies when you can make yummy Crumbl cookies.
Delish chocolate cookies with marshmallow filling that will be loved by all.
Catch the trendy Crumbl cookie craze with this easy homemade from scratch chocolate marshmallow cookies.
Make for desserts, snacks or parties.
Soft Crumbl cookies that kids and adults love.
Get ready to bake up the best copycat Crumbl mallow cookies.
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How to Make Copycat Crumbl Mallow Cookies
Using 1 ½ tsp, 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 and line two cookie sheets with a silicone baking mat
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 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 mound into your hand and flatten into a thick disk
Make a 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
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 the piping bag
Pipe squiggles over the top of the cookies
Allow the chocolate to harden before enjoying it!
Enjoy
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Copycat Crumbl Mallow Cookies
Ingredients
- 1 ½ C unsalted sweet cream butter softened
- 1 ½ C light brown sugar
- ½ C sugar
- 3 large eggs
- 2 tbsp light corn syrup
- 1 tbsp pure vanilla extract
- 4 C flour
- 1 C Hershey dark cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 C marshmallow fluff
- Chocolate Ganache
- 2 C semi sweet chocolate chips
- 1 C heavy whipping cream
- 2 C ghirardelli white chocolate melting wafers
- 1 large piping bag with #3 round tip
Instructions
- Using 1 ½ tsp, 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 and line two cookie sheets with a silicone baking mat
- 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 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 mound into your hand and flatten into a thick
- disk
- Make a 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
- 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 the piping bag
- Pipe squiggles over the top of the cookies
- Allow the chocolate to harden before enjoying it!
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