Say hello to your favorite, iconic Hostess Cupcake as cookies! With a chewy and fudgy chocolate cookie base, soft and fluffy marshmallow layer, ganache topping, and classic swirl buttercream decoration, you (and anyone you serve these to) will be obsessed!
The look and flavor of the Hostess Cupcake are so iconic, and I can't believe it took me this long to turn them into cookies.
If you're a fan of that chocolate and fluffy marshmallow combination, check out these S'mores Cookie Bars that I can't even keep in my house anymore because I'd eat the whole tray or these Rocky Road Brownies which are such a fun combo of flavors and textures!
And if you're as obsessed with cookies as I am, you must try these Oreo Chocolate Chip Cookies. They're a hit every time I bake them, and trust me, one bite will have you hooked.
Why You'll LOVE This Recipe
Nostalgic Flavor: These cookies capture the beloved taste of Hostess Cupcakes so perfectly, bringing back sweet memories in every bite.
Homemade Magic: You get all the best parts of a Hostess Cupcake, but with the rich, homemade quality that takes it to the next level with ingredients you know!
Fun To Make: These cookies are the perfect weekend activity, exciting for little ones to get involved in, or a super fun and delicious bake for a girls night in!
Easy to Eat and Serve: Cupcakes can honestly be a little tougher to serve and eat, but these cookies make the iconic Hostess Cupcake even simpler to love and share at a gathering!
What Makes Up These Hostess Cupcake Cookies
- Fudgy chocolate cookie base that is everything you love about a brownie, but in cookie form-dense, chewy, and packed with deep, intense chocolate flavor.
- Fluffy marshmallow frosting that's absolutely divine! I'm not kidding-this frosting is everything. It holds up perfectly, never gets runny, tastes phenomenal, and has an incredibly light and airy texture!
- Luscious chocolate ganache. The ganache sets to a perfect sheen, and even after chilling in the fridge, it stays wonderfully smooth. Every bite truly melts in your mouth!
- A classic buttercream that's as simple as it is iconic! This smooth and creamy frosting creates those perfect, nostalgic swirls right on top of your Hostess-inspired treats. It's just the right consistency for piping.
Ingredient Notes
Cocoa Powder: I used dutch-processed cocoa powder, and I swear it made the flavor of these cookies so much deeper!
All-Purpose Flour: Make sure to measure your flour properly! Either use the spoon and level method by spooning your flour into your measuring cups before using knife to sweep across the top of the cup, or use a kitchen scale to measure 280g exactly.
Marshmallow Fluff: I looooove using storebought marshmallow fluff for ease. I normally find it near the jello boxes in the grocery store, but it's sometimes near the peanut butter and jelly since it is a spread!
Heavy Whipping Cream: This is essential for ganache because it provides the rich, creamy texture that allows the chocolate to melt smoothly and evenly. It also helps create a glossy finish that is perfect for the dipping we do for these cookies!
Step by Step Cookie Process
STEP 1: In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar.
STEP 2: Add the room-temperature egg, egg yolk, and vanilla extract to the creamed butter and sugar mixture.
STEP 3: Pour the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt into the wet ingredients.
STEP 4: Mix just until the dough comes together and no streaks of flour remain.
STEP 5: Then, use a cookie scoop or your hands to form the dough into 1.5-inch (about 40g) balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to give the cookies room to spread during baking.
STEP 6: Use your palm to push down and flatten the dough balls slightly. Bake the cookies in the preheated oven for 7-9 minutes or until the edges are set, and the centers are still soft.
Cookie Toppings Process
STEP 1: For the marshmallow topping, add the marshmallow fluff to the softened butter. Mix until well combined and smooth.
STEP 2: Pour the powdered sugar over the butter and marshmallow mixture, and stir until the powdered sugar is fully incorporated and the mixture is smooth.
STEP 3: For the ganache, place the chocolate chips in a medium, heat-proof bowl. Pour the hot heavy cream over your chocolate chips. Let the mixture sit for about 2 minutes.
STEP 4: Then, use a rubber spatula, wire whisk, or spoon to combine the ganache. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
Frequently Asked Questions
Absolutely! I know some people prefer to make homemade marshmallow fluff with ingredients they know and love, or you might have a go-to recipe that has been in your fam for years! Either way, feel free to use a homemade version. Just know that it may alter the texture of the frosting, so adjust by adding more powdered sugar to stiffen it and more milk to soften it.
Yes, you can easily double this recipe if you'd like to whip it up for a larger crowd.
To flash freeze cookies after they have been baked and decorated, arrange the them in a single layer on a baking sheet and freeze for about 30 minutes until solid. Transfer the frozen cookies to an airtight container or freezer bag for storage. To serve, thaw the cookies at room temperature, reheat the cookies briefly in the microwave, or place them in the oven at 350 degrees to warm them until desired heat is reached. Be careful not to overheat, as you will melt the toppings off of the cookies.
Expert Tips
Mixing Dough: When incorporating dry ingredients into the wet, mix until just combined to avoid overworking the dough. Overmixing can result in tough cookies.
Forming Cookies: Use a cookie scoop or tablespoon to form 1.5-inch balls of dough. I use slighly over a tablespoon if I don't use a cookie scoop. Flatten the balls slightly with your palm and space them 2 inches apart on the baking sheet to allow room for spreading.
Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking or falling apart. Do not begin decorating the cookies until they are fully cool to avoid the toppings from melting off.
Optional Frosting: Feel free to use the remaining marshmallow frosting for the iconic Hostess swirls on top of the cookies, or you can make a quick and simple buttercream!
Storing
- Set Completely: Ensure the cookies and ganache are fully cooled and set before storing to prevent smudging.
- Layer with Parchment Paper: Place the cookies in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to keep the cookies from sticking to each other.
- Room Temperature: These cookies can be stored for up to 2 days at room temperature due to the ganache topping.
- Refrigerate: For longer storage, keep the cookies in the refrigerator for up to 5 days. This helps keep the ganache firm and the cookies fresh.
- Serve at Room Temperature: Before serving, allow the cookies to sit at room temperature for about 10-15 minutes to soften the ganache for the best texture.
Related Recipes
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Hostess Cupcake Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 21 cookies
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Description
Say hello to your favorite, iconic Hostess Cupcake in cookie form! With a chewy and fudgy chocolate cookie base, soft and fluffy marshmallow layer, ganache topping, and classic swirl buttercream decoration, you (and anyone you serve these to) will be obsessed!
Ingredients
For the Chocolate Cookies
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (147g) light brown sugar, packed
- ⅓ cup (70g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups (280g) all-purpose flour
- ½ cup (50g) Dutch-processed cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the Marshmallow Frosting
- 1 ½ cups (about ½ of a 13oz container or a full 7oz container) marshmallow fluff
- ¼ cup (56g) unsalted butter
- 1 cup (120g) powdered sugar
For the Ganache
- ⅔ cup (120g) semi sweet chocolate chips
- ⅓ cup (80g) heavy whipping cream
For the OPTIONAL Buttercream Frosting (You can use remaining Marshmallow Frosting)
- 3 tablespoons (42g) unsalted butter
- ⅔ cup (80g) powdered sugar
- ½ tablespoon milk, heavy cream, or water
Instructions
For the Chocolate Cookies
- Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy, ensuring the sugars are fully dissolved into the butter. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add the room-temperature egg, egg yolk, and vanilla extract to the creamed butter and sugar mixture. You can continue using your electric mixer or move to using a wooden spoon. Mix until the eggs are fully incorporated, and the mixture is smooth and creamy.
- Pour the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt into the wet ingredients. Mix just until the dough comes together and no streaks of flour remain. Be careful not to overmix; the dough should be thick, soft, and slightly sticky.
- Use a cookie scoop or your hands to form the dough into 1.5-inch (about 40g) balls. I use slightly more than a tablespoon if that measurement is easier for you. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to give the cookies room to spread during baking. Use your palm to push down and flatten the dough balls slightly.
- Bake the cookies in the preheated oven for 7-9 minutes. The cookies are done when the edges are set, and the centers are still soft. The cookies will continue to set as they cool on the baking sheet.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Do not decorate them until they are fully cooled to prevent the toppings from melting off.
For the Marshmallow Frosting
- Place the unsalted butter in a bowl and microwave it for about 10-15 seconds to soften it if it isn't already at room temperature.
- Add the marshmallow fluff to the softened butter. Using a spatula or wooden spoon, mix until well combined and smooth.
- Pour the powdered sugar over the butter and marshmallow mixture, and stir until the powdered sugar is fully incorporated and the mixture is smooth. Ensure there are no lumps.
- If the frosting is too thick, add a small amount of milk one teaspoon at a time. If the frosting is too runny, add powdered sugar 1 tablespoon at a time until you reach the desired consistency.
- Transfer the marshmallow topping to a piping bag or ziploc bag.
For the Ganache
- Place the chocolate chips in a medium, heat-proof bowl.
- In a medium-sized saucepan over medium heat, heat heavy whipping cream until it begins to simmer. The mixture should just begin to bubble, and you should see steam coming from it. Do not let the cream fully boil, as a film will form over the top of the cream and impact your ganache.
- Immediately, pour the cream over your chocolate chips. Push chocolate chips under the cream if they aren't fully covered by the heavy cream.
- Let the mixture sit for about 2 minutes, uncovered, before using a rubber spatula, wire whisk, or spoon to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
For the Optional Buttercream Frosting (You can use remaining Marshmallow Frosting)
- Allow the unsalted butter to soften at room temperature or microwave it in chopped pieces for about 10 seconds.
- Pour the powdered sugar over the butter. Use a spatula, wooden spoon, or spoon to mix the butter and powdered sugar together until well combined and smooth.
- Add the milk, heavy cream, or water to the mixture and mix. If the mixture is too runny or thin to pipe, add powdered sugar by the tablespoon to achieve the desired frosting consistency.
- Transfer the frosting to a piping bag or Ziploc bag with a very small cut to pipe a thin line for the swirls.
For Assembly
- Pipe the marshmallow frosting thickly on top of each cookie.
- Then, dip the cookie in the bowl of ganache for a smooth finish. If the ganache begins to harden as it sets, heat it in the microwave in 10 second intervals, stir, and continue dipping the cookies into it. Repeat as necessary.
- Then, use the optional buttercream frosting or the remaining marshmallow frosting to pipe the signature Hostess cupcake loops across the center of each cookie.
- Allow the cookies to set and firm up at room temperature. Store the cookies at room temperature for up to 2 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.
Notes
Measuring: Measure the flour and cocoa powder using the spoon and level method by spooning your flour into your measuring cups before using knife to sweep across the top of the cup, or use a kitchen scale to measure 280g exactly.
Ganache: Heat cream just until simmering. When you pour it over chocolate chips, make sure to submerge all of the chocolate chips under the hot cream.
Storage: Store at room temperature for up to 2 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.
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