Hostess Cupcake Cookies are a fun and indulgent twist on the iconic snack cake—reimagined as soft, chocolate cookies topped with fluffy marshmallow filling, rich chocolate ganache, and the signature white swirl. These nostalgic treats are perfect for special occasions, gifts, or just a delicious throwback dessert.
Why You’ll Love This Recipe
These cookies are soft, rich, and bursting with the classic Hostess CupCake flavor. They combine the best elements of a cookie and a cupcake, with layers of chocolate, creamy filling, and a striking decorative finish. Plus, they’re as fun to make as they are to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Cookie Base:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
Marshmallow Filling:
- Egg whites
- Granulated sugar
- Marshmallow fluff
- Vanilla extract
Chocolate Ganache:
- Semi-sweet chocolate
- Heavy cream
White Swirl Decoration:
- White chocolate or white candy melts
Directions
- Make the cookies: Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients until a dough forms. Scoop into balls, flatten slightly, and bake at 350°F for about 10 minutes.
- Prepare the filling: Whisk egg whites and sugar over a double boiler until sugar dissolves. Beat until stiff peaks form. Fold in marshmallow fluff and vanilla. Pipe onto cooled cookies.
- Make ganache: Heat cream, pour over chopped chocolate, and stir until smooth. Cool slightly and spoon over marshmallow layer.
- Decorate: Melt white chocolate and pipe a looped swirl on top of each cookie. Let set before serving.
Servings and timing
Serves: About 15 cookies
Prep time: 45 minutes
Bake time: 10 minutes
Total time: About 1 hour
Variations
- Use a boxed chocolate cake mix for a shortcut cookie dough.
- Fill with simple marshmallow buttercream instead of meringue.
- Add espresso powder to the cookie dough for mocha flavor.
- Make mini cookies for bite-size versions.
storage/reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can freeze the unfrosted cookies for up to 2 months. Thaw and decorate as desired.
FAQs
Can I use store-bought marshmallow fluff?
Yes, you can mix it with butter and powdered sugar for a quicker filling.
How do I make the swirl neat?
Use a piping bag with a fine round tip and let the ganache cool slightly before decorating.
Can I freeze these cookies?
Yes, freeze unfrosted cookies or fully assembled ones wrapped individually.
Do I have to use a double boiler?
Yes, for food safety and stability, it’s best for meringue-based fillings.
What cocoa powder should I use?
Dutch-processed cocoa gives a richer flavor, but natural cocoa works too.
Can I use ganache from a jar?
You can, though freshly made ganache has a better consistency for setting.
Can I substitute the filling?
Yes, buttercream or a marshmallow-based frosting will work.
Do these need to be refrigerated?
Not necessarily, but the meringue holds better when chilled.
What piping tip is best for the swirl?
A #2 or #3 round piping tip works great for precise loops.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute.
Conclusion
Hostess Cupcake Cookies are a delightful dessert that brings the charm of a childhood favorite into a modern cookie. With their layered textures and signature look, they’re perfect for parties, bake sales, or simply treating yourself. Give them a try—you’ll love every bite of this whimsical cookie creation.
PrintHostess Cupcake Cookies
Hostess Cupcake Cookies are soft chocolate cupcake-style cookies filled with marshmallow creme, dipped in chocolate, and topped with striped icing for a nostalgic, bakery-style treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including cooling and setting)
- Yield: 18–20 sandwich cookies 1x
- Category: Dessert/Cookie
- Method: Baking and assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup marshmallow creme (cool whip works in a pinch)
- 4 oz semisweet or milk chocolate, melted
- 2 tbsp powdered sugar (for icing)
- 1 tsp milk (for icing)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add egg, vanilla, and milk, mixing well.
- Gradually add the dry ingredients to the wet, mixing until combined.
- Drop tablespoons of dough onto prepared sheet, spacing about 2 inches apart. Bake 10–12 minutes until set.
- Allow cookies to cool completely on a wire rack.
- Spread or pipe a generous dollop of marshmallow creme onto the flat side of half the cookies, then top with remaining cookies to make sandwiches.
- Dip each sandwich cookie halfway into melted chocolate. Return to parchment-lined tray.
- Whisk powdered sugar with milk to make a thin icing. Drizzle stripes over chocolate.
- Let set until chocolate and icing are firm, then serve.
Notes
- For best texture, chill marshmallow-filled sandwiches briefly before dipping.
- Use high-quality chocolate for smoother coating and better sheen.
- Keep stripes neat by using a zip-top bag with a small snip in the corner.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Add sprinkles on wet chocolate for extra fun.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150 kcal
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg