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February 10, 2022 By Brandy 7 Comments

Home » Recipes » Dessert Recipes » Cookie Recipes

Hostess Cupcake Cookies (Video)

Filed Under: Cookie Recipes

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If you like Hostess cupcakes you’ll love our cookie version! A soft and chewy chocolate cookie topped with marshmallow buttercream then dipped in a chocolate glaze. Inspired by everyone’s favorite cupcake. YUM!

You might also like our brown butter chocolate chip cookies or our chocolate dipped shortbread cookies!

hostess cupcake cookies

Watch our step by step video!

Why make Hostess inspired cupcake cookies when I already have a recipe for the real deal? Because these are different! Our cookie version has everything we love about the cupcake, but starts with a chewy cookie base (which I might even like better), a creamy filling, and a coating of chocolate glaze. Let’s not forget the cute squiggle across the top!

Hostess Cupcake Cookies

chocolate marshmallow cookie on parchment paper

When you have a favorite cookie dough base you’ll want to find ways to use it over and over. The chocolate cookies that I use for this recipe are a variation of the ones that I use for our rocky road cookies and our Texas sheet cake cookies! They are so delicious and easy to make. Soft, chewy, and full of chocolate flavor.

chocolate cookie with bite taken out of it

The filling and the chocolate glaze are a variation of the ones used in our copycat Hostess cupcakes. If you let the cookies stand 10-15 minutes, the top will begin to set like ganache. It’ll remain soft, but you can pick up the cookies without your fingers getting covered in chocolate. It’s the perfect glaze!

hand holding hostess cookie

Hostess Cupcake Cookies Ingredients

Cookies

  • butter (I always use salted butter)
  • baking cocoa
  • brown sugar
  • white sugar
  • eggs
  • vanilla
  • salt
  • baking soda
  • flour

Marshmallow Filling

  • butter
  • powdered sugar
  • milk
  • vanilla
  • marshmallow creme (a 7 oz. jar)

Chocolate Glaze

  • semisweet chocolate chips
  • milk
  • honey (or corn syrup)
  • butter

How To Make Hostess Cupcake Inspired Cookies

cooling rack with chocolate cookies

I use my stand mixer for making cookies, but a hand mixer or Danish dough whisk works as well.

Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs, milk and vanilla. Add dry ingredients.

Allow dough to chill in the refrigerator for about an hour. The melted butter makes for a chewy chocolate cookie, but if you bake the cookies right away they will spread and be very thin, so take the extra time to chill. You want a nice sturdy cookie to hold the frosting and glaze.

Use a medium cookie scoop (2 Tbsp. size) to drop cookies on a parchment paper lined baking sheet.

Bake at 350 degrees for 9 minutes (DO NOT OVERBAKE!) Leave cookies on baking sheet instead of moving to a cooling rack. They will set up slightly as they stay on the hot sheet.

frosting bag with marshmallow buttercream

While the cookies bake, make the marshmallow buttercream. Beat butter, powdered sugar, vanilla and milk with an electric mixer. Stir marshmallow cream into frosting. Reserve 1/2 a cup of frosting to use later for the squiggle on each cookie.

Fill a large plastic bag or pastry bag with filling.

Cut the corner off of the pastry bag.

Pipe or spread frosting over cookies.

It’s easiest to dip chilled cookies into the chocolate glaze so place cookies in the refrigerator for 15 minutes.

glazed hostess cupcake cookies on cooling rack

Heat glaze ingredients in a microwave safe bowl for 30 seconds. Stir. Heat an additional 20-30 seconds then stir until smooth and creamy (if additional time is needed do it in 10 second increments).

Dip the top of each cookie in the glaze (just enough to cover the frosting)  and place on a cooling rack or baking sheet. Let stand 10-15 minutes (until you can touch the top of the cookie without your finger getting sticky).

Fill a small plastic bag or pastry bag with reserved filling/frosting. Cut a tiny tip off the corner of the bag (or use a #5 or #7 frosting tip) and pipe a squiggle across each cookie.

hostess cupcake cookies on parchment paper

This recipe makes about 3 dozen chewy, chocolatey, creamy cookies.

hostess cupcake cookie cut in half

Store in an airtight container, or cover the baking sheet with plastic wrap once the glaze has set up.

Hostess Cupcake Cookie Recipe

chocolate marshmallow cookie on parchment paper

Hostess Cupcake Cookies

Hostess cupcake cookies! A soft and chewy chocolate cookie topped with marshmallow buttercream then dipped in chocolate glaze. YUM!
4.04 from 31 votes
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 9 minutes
Chill: 1 hour
Total Time: 1 hour 54 minutes
Servings: 36 cookies
Calories: 262kcal

Ingredients

COOKIES

  • 1 cup melted butter (2 sticks)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups flour

FROSTING

  • 3/4 cup butter softened (1 1/2 sticks)
  • 3 cups powdered sugar
  • 4 teaspoons milk
  • 1 teaspoon vanilla
  • 7 oz. marshmallow creme (1 jar marshmallow fluff)

Chocolate Glaze

  • 12 oz. bag semisweet chocolate chips
  • 4 Tbsp. softened butter (1/2 stick)
  • 2 Tbsp. milk
  • 2 Tbsp. honey (or corn syrup)

Instructions

Cookies

  • Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl. Stir until smooth.
  • Mix brown sugar and white sugar with the butter/cocoa mixture.
  • Add eggs and vanilla.
  • Mix in salt, baking soda, and flour.
  • Chill dough for 45 minutes- 1 hour.
    Preheat oven to 350 degrees.
  • Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
  • Bake cookies for 9 minutes. Let cool on cookie sheet.

Marshmallow Frosting

  • Mix butter, powdered sugar, vanilla and milk with electric mixer. Beat until smooth. Stir in marshmallow creme.
    Reserve 1/2 cup of frosting for the white squiggly detail on cookies.
    Fill a pastry bag or plastic bag with marshmallow frosting and cut off the corner of the bag.
    Swirl frosting over cooled cookies. Refrigerate frosted cookies 10-15 minutes, until frosting is set.

Glaze

  • Heat glaze ingredients in a microwave safe bowl for 30 seconds. Stir. Heat an additional 20-30 seconds. Stir until smooth and creamy. If additional time is needed do it in 10 second increments.
    Note: You can use a double boiler to melt the chocolate and glaze instead of a microwave if you want. It’s easier to not over heat the chocolate in an double boiler.
    Dip top of frosted cookies in glaze, just enough to cover the marshmallow frosting.
    Place cookies on a rack or cookie sheet and let stand 10-15 minutes.
  • Place reserved frosting a small pastry bag or plastic bag and cut a tiny tip off the corner (or use a #5 or #7 frosting tip).
    Swirl frosting over cookies in a loopy loop design.

Notes

I use my stand mixer, but a hand mixer or Danish dough whisk works as well.
I always use salted butter in my baking, but you can use unsalted butter.
Melted butter can be used warm (no need to cool).

Nutrition

Calories: 262kcal
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About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

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Reader Interactions

Comments

  1. Karen A Clark says

    February 10, 2022 at 7:48 pm

    Yummy!! Can these be frozen?

    Reply
    • Brandy says

      February 10, 2022 at 8:24 pm

      Hi Karen! I haven’t tried freezing these. I’ll freeze a few next time and update the post with how they did!

      Reply
  2. Stacy says

    February 12, 2022 at 12:06 pm

    5 stars
    These are perfection! Thank you so much for sharing!

    Reply
  3. Patti says

    February 13, 2022 at 7:21 pm

    Everything went great until I tried microwaving the glaze. It totally seized up. I think I’ll look for a recipe for ganache and try again. Need more chocolate though.

    Reply
    • Brandy says

      February 14, 2022 at 3:57 pm

      Bummer! Sounds like they were heated a little too long? You can also use a double boiler. Hope that helps!

      Reply
  4. lynda beckman says

    February 14, 2022 at 2:20 pm

    enjoying this recipe, trying to think of the best way to dip the cookies in the chocolate glaze without making a huge mess and ideas would be greatly appreciated. this is a wonderful recipe and easy to pull together thanks so much

    Reply
    • Brandy says

      February 14, 2022 at 3:54 pm

      So glad you liked it! So for dipping: I just dipped the tops of the cookies (enough to cover the frosting) but not the sides of the cookie. The tips of my fingers sometimes touched the frosting so they got a little sticky, but that’s about it.

      Reply

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About the Author

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you! Learn More About The Author

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