Hostess Cupcake Cookies
These Hostess Cupcake Cookies are easy and delicious!
Everyone loves those classic Hostess Cupcakes and turning them into cookies was such a delicious idea!! Thick chocolatey cookies get topped with an easy marshmallow buttercream, a silky chocolate ganache and of course that classic white swirl. These are such a fun treat that everyone will love!
We absolutely love those classic cupcakes and turning them into cookies is just a genius idea. These are thick, rich, chocolatey cookies that get topped with a delicious cream layer, chocolate glaze and that classic squiggle.
These cookies are easy to make and always impress. You could resist taking a bite of one of these fabulous cookies.
These cookies are soft and moist just like the cupcakes are with a rich chocolate flavor. The cream is made with marshmallow cream for a fluffy topping just like the inside of the cupcakes. A quick chocolate ganache finishes these off.
Whip up a batch of these and I promise they will be the hit of any get-together.
I promise your whole family will love these Hostess Cupcake Cookies.
You will want to make these cookies again and again! We do!
You will love this recipe because it is
- Perfect Sweet Treat
- Chocolatey dessert
- Easy dessert
How to store these cookies?
You can store these in an airtight container for up to 3 days but they will last a lot longer in the fridge up to a week.
Can I just use marshmallow fluff for the cream layer?
You can just marshmallow fluff instead of making the cream. It might be a little messier to eat but if you want to save some time you can.
Can I use storebought dough?
You can certainly use a chocolate cookie dough for a shortcut and then make the cream layer and ganaiche.
Ingredients used
- Butter – I like to use salted so I don’t have to add any salt to the recipe.
- Sugar – For sweetness.
- Vanilla – For flavor.
- Eggs – Just regular large eggs are fine.
- Flour – All-purpose flour is what we use for these cookies.
- Baking Cocoa – Make sure to use baking cocoa.
- Baking Soda – This helps the cookies rise a bit.
Buttercream
- Butter – For the base of the buttercream.
- Marshmallow creme- Creme or fluff, they are the same.
- Vanilla extract – For flavor.
- Powdered Sugar – To sweeten the buttercream.
Ganache
- Semisweet Chocolate Chips – You can use milk chocolate but the semi-sweet really give them the copycat flavor.
- Butter – To give the ganache some richness.
- Milk – Helps thin the ganache.
- Corn Syrup – Keeps the ganache from getting too hard.
- White Melting Chocolate – For that classic squiggle.
How to make Hostess Cupcake Cookies
- FULL RECIPE BELOW
- Preheat your oven to 350 degrees.
- In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy.
- Next add in your vanilla extract and eggs.
- Mix to combine.
- Next add in the flour, cocoa, baking soda and water.
- Mix until just combined.
- On a parchment paper lined sheet scoop out 12 balls of the cookie dough, placing them 2 inches apart on the baking sheet (you may have to do this in batches)
- Bake for 12-15 minutes until the cookies are just cooked through.
- Set aside to cool.
- Meanwhile prepare your buttercream.
- In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
- Next mix in the vanilla extract and then the powdered sugar 1 cup at a time.
- Fill a piping bag of ziploc bag with the tip cut off with the buttercream.
- Pipe the marshmallow buttercream onto the center of the completely cooled cookies.
- Place the cookies in the fridge while you prepare the ganache.
- In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup in 30 second intervals until all melted and smooth.
- Spoon the ganache over the marshmallow buttercream.
- In a small microwave safe bowl in 30 second intervals melt the white chocolate.
- Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
- Pipe the classic squiggle on the top of the cookies.
- Serve!
Want more cookie Recipes? Check these out!
- Old Fashion Iced Oatmeal Cookies
- Giant Chewy Molasses Cookies
- Giant Peanut Butter Cookies
- Rainbow Swirl Cookies
Hostess Cupcake Cookies
Everyone loves those classic Hostess Cupcakes and turning them into cookies was such a delicious idea!! Thick chocolatey cookies get topped with an easy marshmallow buttercream, a silky chocolate ganache and of course that classic white swirl. These are such a fun treat that everyone will love!
Ingredients
- 1 cup of butter, softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 ⅔ cups flour
- ½ cup baking cocoa
- 1 teaspoon baking soda
- 1 tablespoon water
- Buttercream
- ¾ cup butter, softened
- 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Ganache
- 6 ounces semisweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon milk
- 1 tablespoon corn syrup
- 1 cup white melting chocolate
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy.
- Next add in your vanilla extract and eggs.
- Mix to combine.
- Next add in the flour, cocoa, baking soda and water.
- Mix until just combined.
- On a parchment paper lined sheet scoop out 12 balls of the cookie dough, placing them 2 inches apart on the baking sheet (you may have to do this in batches)
- Bake for 12-15 minutes until the cookies are just cooked through.
- Set aside to cool.
- Meanwhile prepare your buttercream.
- In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
- Next mix in the vanilla extract and then the powdered sugar 1 cup at a time.
- Fill a piping bag of ziploc bag with the tip cut off with the buttercream.
- Pipe the marshmallow buttercream onto the center of the completely cooled cookies.
- Place the cookies in the fridge while you prepare the ganache.
- In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup in 30 second intervals until all melted and smooth.
- Spoon the ganache over the marshmallow buttercream.
- In a small microwave safe bowl in 30 second intervals melt the white chocolate.
- Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
- Pipe the classic squiggle on the top of the cookies.
- Serve!
Notes
