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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 

 

1. FULL RECIPE BELOW
2. Preheat your oven to 350 degrees.
3. In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy.
4. Next add in your vanilla extract and eggs.
5. Mix to combine. 
6. Next add in the flour, cocoa, baking soda and water.
7. Mix until just combined.
8. 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)
9. Bake for 12-15 minutes until the cookies are just cooked through.  
10. Set aside to cool.
11. Meanwhile prepare your buttercream. 
12. In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
13. Next mix in the vanilla extract and then the powdered sugar 1 cup at a time.
14. Fill a piping bag of ziploc bag with the tip cut off with the buttercream.
15. Pipe the marshmallow buttercream onto the center of the completely cooled cookies. 
16. Place the cookies in the fridge while you prepare the ganache.
17. In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup in 30 second intervals until all melted and smooth.  
18. Spoon the ganache over the marshmallow buttercream. 
19. In a small microwave safe bowl in 30 second intervals melt the white chocolate.
20. Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
21. Pipe the classic squiggle on the top of the cookies.
22. Serve!

 

Want more Dessert Recipes? Check these out!

• Dirt Bucket dessert
• Ultimate Banana Pudding Poke Cake

• Giant Chewy Chocolate Chip Pecan Cookies

• Giant Peanut Butter Cookies
• Copycat Taco Bell Caramel Apple Empanadas
• Rainbow Swirl Cookies

Hostess Cupcake Cookies

Yield: 12

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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!

Print

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

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy.
3. Next add in your vanilla extract and eggs.
4. Mix to combine. 
5. Next add in the flour, cocoa, baking soda and water.
6. Mix until just combined.
7. 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)
8. Bake for 12-15 minutes until the cookies are just cooked through.  
9. Set aside to cool.
10. Meanwhile prepare your buttercream. 
11. In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
12. Next mix in the vanilla extract and then the powdered sugar 1 cup at a time.
13. Fill a piping bag of ziploc bag with the tip cut off with the buttercream.
14. Pipe the marshmallow buttercream onto the center of the completely cooled cookies. 
15. Place the cookies in the fridge while you prepare the ganache.
16. In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup in 30 second intervals until all melted and smooth.  
17. Spoon the ganache over the marshmallow buttercream. 
18. In a small microwave safe bowl in 30 second intervals melt the white chocolate.
19. Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
20. Pipe the classic squiggle on the top of the cookies.
21. Serve!

Notes

Store leftovers for up to 3 days.

You can just use marshmallow cream instead of making the buttercream if you want to save time.