Hostess Cupcake Cookies
These Hostess Cupcake Cookies are filled with a creamy marshmallow filling and topped with a rich chocolate ganache. They are the perfect combination of a classic cupcake and a soft, chewy cookie.
These cookies are sure to be a hit at any gathering or party. Not only do they taste amazing, but they also have that nostalgic factor as they resemble the iconic Hostess Cupcakes we all grew up with.
Table of contents
❤️ Why You’ll Love This Recipe
- No need to pay high dollar amounts at bakeries and cookie shops when you can make these at home.
- These Hostess Cupcake Cookies are a unique twist on traditional cookies, making them perfect for parties or special occasions.
- They have all the flavors of a classic hostess cupcake but in cookie form!
🛒Ingredients
While this ingredient list may seem a little long, don’t worry most of these ingredients are pantry staples so you don’t have to spend a lot of money at the grocery store to make this sweet treat.
- butter
- sugar
- vanilla extract
- large eggs
- flour
- baking cocoa
- baking soda
- water
Buttercream
- butter
- marshmallow fluff
- vanilla extract
- powdered sugar
Ganache
- semisweet chocolate chips
- butter
- milk
- corn syrup
- white melting chocolate
See the recipe card below for quantities.
🔪 How to Make These Hostess Cupcake Cookies
Making these copycat cookies is so simple. Just follow the step-by-step instructions here or in the recipe card at the bottom of the post and you will have soft and fudgy cookies in no time at all.
Step 1: Combine the wet ingredients
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.
Step 2: Add in the dry ingredients
Next add in the flour, cocoa, baking soda, and water. Mix until just combined.
Step 3: Shape the cookie dough
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).
Step 4: Bake the cookies
Bake in a preheated 350 degree oven for 12-15 minutes until the cookies are just cooked through. Set aside to cool.
Step 5: Start the 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.
Step 6: Top the cookies with buttercream
Fill a piping bag or 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.
Step 7: Make the chocolate 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.
Step 8: Melt the white chocolate
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. Allow the white chocolate to harden before serving.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use different types of chocolate for the ganache, such as dark or milk chocolate.
- Add in chopped nuts or sprinkles to the cookie dough for added texture and flavor.
- Replace the vanilla extract with another extract, like almond or peppermint, to change the flavor of the cookies.
Looking for another fun iconic dessert turned into a cookie? Check out this Cosmic Brownie Cookie recipe.
🥄 Equipment
This is a list of equipment that you will need to make this homemade cookie recipe:
- large bowl
- electric mixer – hand mixer or stand mixer
- cookie sheet or baking sheet
- parchment paper
- medium bowl
- piping bag or storage bag
- small bowl – microwave-safe
🥫 Storage
These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place the cookies in the fridge for up to a week or in the freezer for up to 3 months.
Serve With Hostess Cupcake Cookies
These cookies are perfect on their own, but here are a few ideas for serving them with other treats:
- Pair them with a glass of cold milk for a classic combination.
- Serve them alongside some vanilla or chocolate ice cream for an extra indulgent dessert.
- You can also pair them with your favorite meal such as this Air Fryer Tuscan Salmon or these Pizza Puff Pastry Pockets.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you.
- Make sure to fully cool the cookies before adding the buttercream and ganache, otherwise, it will melt and slide off.
- You can use a spoon or offset spatula instead of a piping bag to add the buttercream if you don’t have one.
- For the white chocolate topping, you can use almond bark, white chocolate chips, or even melting wafers.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 3 days before baking. You can also bake the cookies and store them in an airtight container for up to 3 days.
Yes, you can use your favorite frosting or even marshmallow fluff instead of the buttercream if you prefer. Just make sure it will hold up to being piped onto the cookies.
You can use honey, maple syrup, or agave as a substitute for corn syrup in this recipe. It may slightly change the texture and flavor, but it will still work well.
🍽 More Cookie Recipes
Do you enjoy cookies? If so, give these recipes a try:
If you’re looking for another delicious cookie to satisfy your sweet tooth give this Brown Sugar Cookies a try! You will love them!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Hostess Cupcake Cookies
Equipment
- large bowl
- electric mixer – hand mixer or stand mixer
- cookie sheet or baking sheet
- parchment paper
- medium bowl
- piping bag or storage bag
- small bowl – microwave-safe
Ingredients
- 1 cup 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 ounces 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!
