These Hostess Cupcake Cookies offer all the flavors and textures that made Hostess cupcakes famous, now in a convenient cookie form.
These cookies have me reminiscing about the good old days when my mom used to tuck Hostess cupcakes into my lunchbox. Remember that feeling of uncontainable excitement when you cracked open that chocolatey treasure? These cookies have that same effect – a delightful blast from the past that’s impossible not to love.
If you’re a fan of the iconic chocolate cupcakes with their classic white swirl and silky chocolate ganache, then get ready to fall head over heels for this cookie version. With a soft, chewy texture and a marshmallow cream filling that’s simply irresistible, these cookies are sure to satisfy all your nostalgic cravings.
Whether you’re sharing them at parties or enjoying them as a special treat for yourself, there are countless reasons why these Hostess Cupcake Cookies will quickly become your new favorite dessert.
So grab your apron and let’s get started!
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The History of Hostess Cupcakes
Hostess Cupcakes have a rich and fascinating history that dates back to being sold for the first time on May 10, 1919 by the Taggart Baking Company, which later became acquired by Interstate Bakeries Corporation. Originally called “Chocolate Cup Cake,” these tasty treats were marketed as individual-sized cakes that were perfect for packed lunches and on-the-go snacking.
The Hostess Cupcakes did not get their real identity till the 1950s when Hostess unveiled a new addition to their cupcake lineup: the Classic White Swirl. This made it unique from other cupcakes and is still popular today.
Why You’ll Love This Hostess Cookies Recipe
- Hostess cupcake nostalgia
- Perfectly portioned
- Easy to make dessert
- Make great gifts
- Perfect for sharing
- Fluffy texture
Hostess Cupcake Cookies Ingredients
- Butter
- Sugar
- Vanilla extract
- Eggs
- Flour
- Baking cocoa
- Baking soda
- Water
Marshmallow Cream Ingredients
- Butter
- Marshmallow fluff
- Vanilla extract
- Powdered sugar
Ganache & Topping Ingredients
- Semisweet chocolate chips
- Butter
- Milk
- Corn syrup
- White melting chocolate
Recipe Variations
- Add a teaspoon of mint or peppermint extract for a refreshing twist!
- Can use dark chocolate chips in place of semi-sweet chocolate chips.
- Add sprinkles or edible glitter to the tops of the cookies for fun and a different look!
How to Make Hostess Cupcake Cookies
Prep. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper an set aside.
Prepare the Cookie Dough. In a large mixing bowl, combine the butter and sugar using an electric mixer until light and fluffy. Add the vanilla extract and eggs, then mix to combine. Add in the dry ingredients; flour, cocoa, baking soda, and water, mixing until just combined.
Bake the Cookies. Scoop out 12 balls of the cookie dough, placing them 2 inches apart on a prepared baking sheet (you may need to do this in batches). Bake for 12-15 minutes, until the cookies are just cooked through. Set aside to cool completely.
Make the Marshmallow Cream. In a medium bowl, combine the softened butter and marshmallow cream with an electric mixer until well combined. Mix in the vanilla extract, then gradually add the powdered sugar, 1 cup at a time.
Apply the Marshmallow Cream. Fill a piping bag or a Ziploc bag with the tip cut off with the prepared marshmallow cream. Pipe the marshmallow frosting onto the center of the cookies. Place the cookies in the fridge while you prepare the ganache.
Make the Ganache. In a microwave safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
Apply Ganache to Cookies. Spoon the ganache over the marshmallow buttercream-topped cookies.
Add the White Chocolate Detail. In a small microwave-safe bowl, melt the white chocolate in 30-second intervals. Transfer the melted white chocolate into a small piping bag or a Ziploc bag with the tip cut off. Pipe the classic squiggle pattern on top of the cookies. Allow the cookies to set and enjoy!
How to Store Hostess Cupcake Cookies
- To Store: Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to one week.
- To Freeze: Tightly wrap or store in an airtight container in the freezer for up to 3 months.
Recipe Tips
- Pipe the marshmallow cream using a pastry or ziploc bag instead of spreading it onto the cookies with a knife or spatula. This will give them that classic white swirl reminiscent of traditional Hostess cupcakes.
- Don’t overbake! Keep a close eye on your cookies while they are in the oven as they can quickly go from perfectly baked to overdone.
- Allow your cookies to cool completely on wire racks before applying silky chocolate ganache or any other toppings you desire. This prevents melting and ensures clean lines when decorating.
- Experiment with variations: Add some fun twists by incorporating different flavors into your recipe.
- You can use marshmallow cream instead of making the buttercream if you want to save time.
FAQs
Yes, absolutely! These cookies freeze well and can be kept in the freezer for up to 3 months. Just make sure they are tightly wrapped or stored in an airtight container before freezing.
Absolutely! Feel free to adjust the size of your cookies based on personal preference. Just keep in mind that baking times may vary depending on the size of the cookie dough balls.
More Cookie Recipes
- Old Fashioned Iced Oatmeal Cookies
- Orange Creamsicle Cookies
- Chocolate Walnut Bearpaw Cookies
- Toll House Cookies
- Crumbl Key Lime Pie Cookies
Recipe
Hostess Cupcake Cookies
Ingredients
Cookies Dough 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
Marshmallow Cream Ingredients
- ¾ cup butter softened
- 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Ganache & Topping Ingredients
- 6 ounces semisweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon milk
- 1 tablespoon corn syrup
- 1 cup white melting chocolate
Instructions
- Prep. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper an set aside.
- Prepare the Cookie Dough. In a large mixing bowl, combine the butter and sugar using an electric mixer until light and fluffy. Add the vanilla extract and eggs, then mix to combine. Add in the dry ingredients; flour, cocoa, baking soda, and water, mixing until just combined.
- Bake the Cookies. Scoop out 12 balls of the cookie dough, placing them 2 inches apart on the lined cookie sheet (you may need to do this in batches). Bake for 12-15 minutes, until the cookies are just cooked through. Set aside to cool completely.
- Make the Marshmallow Cream. In a medium bowl, combine the softened butter and marshmallow cream with an electric mixer until well combined. Mix in the vanilla extract, then gradually add the powdered sugar, 1 cup at a time.
- Apply the Marshmallow Cream. Fill a piping bag or a Ziploc bag with the tip cut off with the prepared marshmallow cream. Pipe the marshmallow frosting onto the center of the cookies. Place the cookies in the fridge while you prepare the ganache.
- Make the Ganache. In a microwave-safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
- Apply Ganache to Cookies. Spoon the ganache over the marshmallow buttercream-topped cookies.
- Add the White Chocolate Detail. In a small microwave-safe bowl, melt the white chocolate in 30-second intervals. Transfer the melted white chocolate into a small piping bag or a Ziploc bag with the tip cut off. Pipe the classic squiggle pattern on top of the cookies. Allow the cookies to set and enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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