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!
Keyword copycat crumbl cookies
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