These Hostess Cupcake Cookies are soft, chewy chocolate cookies filled with creamy marshmallow buttercream and dipped in a rich chocolate glaze. They're inspired by the classic Hostess cupcake, but in cookie form—and that signature white squiggle makes them extra fun!
You might also like my copycat Hostess Cupcakes recipe!
If you love Hostess cupcakes, you're going to love these cookies. They have all of the flavors and textures that make the classic treat so good: a soft chocolate cookie, creamy marshmallow filling, chocolate glaze, and the iconic white squiggle on top.
The chocolate cookie base is soft and chewy rather than cakey. It's the same basic chocolate cookie dough I use for my Rocky Road Cookies and Texas Sheet Cake Cookies, so if you've tried those, you'll recognize the texture.
The marshmallow buttercream is piped onto the cooled cookies, then the cookies are chilled before being dipped in chocolate glaze. Once the glaze sets, the reserved marshmallow frosting is piped across the top to create that classic Hostess squiggle.
Why You'll Love This Recipe
- Tastes like a Hostess cupcake. You get the combination of chocolate, marshmallow creme, and chocolate glaze in every bite.
- Soft and chewy chocolate cookies. The melted butter in the dough gives the cookies a rich, chewy texture.
- Creamy marshmallow filling. Buttercream combined with marshmallow creme creates a fluffy, sweet filling that tastes just like the center of a Hostess cupcake.
- The chocolate glaze sets beautifully. After about 10-15 minutes, the glaze begins to set like a soft ganache while remaining tender enough to bite into.
- That classic white squiggle! Save some of the marshmallow frosting to pipe the signature design across the top.
- Great for Christmas cookie trays. These are especially fun during the holidays because they look impressive but don't require complicated decorating.
What Others ARe Saying
Made last year for my Christmas trays. They were a huge hit. Just got done making them again for this Christmas---Margie
These are perfection! Thank you so much for sharing!---Stacy
Love this recipe---Vickie
Jump to:
Tips and Tricks
- Chill the cookie dough. Don't skip this step. Because the recipe uses melted butter, the cookies will spread too much and become very thin if you bake the dough immediately. Chilling gives you a sturdy cookie that can hold the frosting and glaze.
- Don't overbake the cookies. Bake for about 9 minutes. The cookies will continue to set on the hot baking sheet after they come out of the oven.
- Let the cookies cool completely before frosting. Warm cookies will soften the marshmallow buttercream and make it difficult to create a neat layer.
- Chill the frosted cookies before dipping. Fifteen minutes in the refrigerator helps the marshmallow filling firm up so you can dip the cookies without making a mess.
- Dip only the top. You don't need to submerge the entire cookie. Dip the top just enough to completely cover the marshmallow frosting.
- Don't overheat the chocolate glaze. Heat it in short intervals and stir between each one. Overheating the chocolate can cause it to seize.
- Use a double boiler if you prefer. If you're nervous about overheating chocolate in the microwave, melt the glaze ingredients over a double boiler instead.
- Let the glaze set before piping the squiggle. Give the chocolate about 10-15 minutes to set before adding the white marshmallow detail. If the chocolate is too soft, the squiggle can sink into the glaze.
Ingredients
Chocolate Cookies
- Butter: I use salted butter for these cookies. The butter is melted, which makes the dough quick and easy to mix.
- Cocoa powder: Cocoa powder gives the cookies their rich chocolate flavor. I like using a combination of regular baking cocoa and Special Dark cocoa, but either will work.
- Brown sugar: Brown sugar adds moisture and helps create the soft, chewy texture.
- Granulated sugar: White sugar balances the brown sugar and contributes to the cookie's texture.
- Eggs: Eggs bind the dough together and add richness.
- Vanilla extract: Vanilla enhances the chocolate flavor.
- Salt: Salt balances the sweetness and intensifies the chocolate flavor.
- Baking soda: Baking soda gives the cookies their lift.
- All-purpose flour: Flour provides structure for the cookies.
Marshmallow Filling
- Butter: Softened butter creates the rich, creamy base for the marshmallow buttercream.
- Powdered sugar: Powdered sugar sweetens the buttercream and gives it a smooth texture.
- Milk: Milk helps thin the buttercream to a consistency that's easy to pipe.
- Vanilla extract: Vanilla adds flavor to the marshmallow filling.
- Marshmallow creme: Marshmallow creme gives the filling its signature fluffy marshmallow flavor and texture.
Chocolate Glaze
- Semisweet chocolate chips: Semisweet chocolate gives the glaze a rich chocolate flavor without making the cookies overwhelmingly sweet. You can use milk chocolate for a sweeter glaze.
- Milk or heavy cream: This helps create a smooth, pourable chocolate glaze.
- Honey: Honey helps keep the glaze smooth and gives it a soft, slightly glossy finish. Corn syrup can also be used.
- Butter: Butter adds richness and helps the chocolate glaze set with a soft texture.
See the recipe card below for the complete ingredient list and exact measurements.
How to Make Hostess Cupcake Cookies
Step 1: Make the chocolate cookie dough. Melt the butter and combine it with the cocoa powder in a large mixing bowl. Stir until smooth. Add the brown sugar and granulated sugar and mix well.
Step 2: Add the eggs and vanilla. Mix in the eggs and vanilla extract until smooth and well combined.
Step 3: Add the dry ingredients. Mix in the salt, baking soda, and flour until a soft chocolate cookie dough forms.
Step 4: Chill the dough. Cover the dough and refrigerate for 45 minutes to 1 hour. Chilling is important because the melted butter can cause the cookies to spread too much if they're baked immediately.
Step 5: Scoop the cookies. Preheat the oven to 350°F. Use a medium 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets.
Step 6: Bake the cookies. Bake for about 9 minutes. Do not overbake. Leave the cookies on the baking sheet for a few minutes after removing them from the oven so they can finish setting.
Step 7: Make the marshmallow buttercream. Beat the softened butter, powdered sugar, milk, and vanilla until smooth and creamy. Stir in the marshmallow creme until fully combined.
Step 8: Reserve some frosting. Set aside about ½ cup of the marshmallow frosting for piping the white squiggle onto the finished cookies.
Step 9: Fill the cookies. Transfer the remaining marshmallow frosting to a pastry bag or plastic bag and snip off the corner. Pipe the frosting over the cooled cookies.
Step 10: Chill the frosted cookies. Refrigerate the cookies for 10-15 minutes so the marshmallow filling becomes firm enough for dipping.
Step 11: Make the chocolate glaze. Combine the chocolate chips, butter, milk, and honey in a microwave-safe bowl. Heat for 30 seconds and stir. Continue heating in 20-30 second intervals, stirring between each, until the glaze is completely smooth. If additional heating is needed, use 10-second intervals.
Step 12: Dip the cookies. Dip the top of each frosted cookie into the chocolate glaze, covering the marshmallow filling. Place the cookies on a wire rack or parchment-lined baking sheet.
Step 13: Let the glaze set. Allow the cookies to sit for 10-15 minutes, or until you can touch the chocolate without it sticking to your finger. Refrigerating the cookies will speed up this process.
Step 14: Add the signature squiggle. Transfer the reserved marshmallow frosting to a small piping bag or plastic bag. Snip a tiny opening in the corner and pipe a white squiggle across the top of each cookie.
Step 15: Let the cookies set completely. Allow the finished cookies to sit until the chocolate glaze is set before stacking or packaging.
How to Store Hostess Cupcake Cookies
Store the cookies in an airtight container at room temperature for up to 3 days.
Let the chocolate glaze set completely before stacking the cookies. If you're stacking them, place parchment paper between the layers.
Can You Freeze Hostess Cupcake Cookies?
Yes, although I recommend freezing the unfrosted chocolate cookies for the best results.
Bake and cool the cookies completely, then place them in an airtight freezer-safe container with parchment paper between the layers. Freeze for up to 2 months.
Thaw the cookies at room temperature, then prepare the marshmallow filling and chocolate glaze and decorate them before serving.
Frequently Asked Questions
Yes! You can use your favorite chocolate cake mix cookie recipe as the cookie base, then follow this recipe for the marshmallow frosting, chocolate glaze, and squiggle decoration.
The most common reason is skipping or shortening the chilling time. Because the cookie dough contains melted butter, it needs to chill for 45 minutes to 1 hour before baking.
If your cookies still spread more than you'd like, try chilling the dough a little longer or adding a couple of tablespoons of flour.
Absolutely. Milk chocolate will give you a sweeter glaze, while semisweet chocolate provides a nice contrast to the sweet marshmallow filling.
Yes. Marshmallow fluff and marshmallow creme work interchangeably in this recipe.
Don't overheat it. Heat the chocolate in short intervals and stir frequently. If the glaze becomes too thick, gently warm it again for a few seconds and stir until smooth.
Chocolate can seize if it's overheated or if water gets into the melted chocolate. Use short microwave intervals, stir often, and make sure your bowl and utensils are completely dry.
Chilling the frosted cookies first makes a big difference. Dip only the top of the cookie, just enough to cover the marshmallow filling. Let the excess chocolate drip back into the bowl before placing the cookie on a rack.
They're best within about 3 days when stored in an airtight container at room temperature.
Yes. You can bake the chocolate cookies ahead and freeze them. When you're ready to serve them, thaw the cookies and prepare the filling and glaze.
More Copycat Cookies to Try
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Hostess Cupcake Cookies
Ingredients
COOKIES
- 1 cup melted butter (2 sticks)
- ½ cup cocoa powder
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups flour
FROSTING
- ¾ cup butter softened (1 ½ 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 Tablespoons softened butter (½ stick)
- 2 Tablespoons milk
- 2 Tablespoons 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 ½ 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.
Margie says
Made last year for my Christmas trays. They were a huge hit. Just got done making them again for this Christmas
Brandy says
Yay! I’m so glad they made the cut again this year!
Jill Robbins says
These cookies are absolutely delicious, however, they came out very flat. I’m unable to figure out why
Brandy says
So glad! Might need to chill them a little longer? You can also add a couple extra tablespoons of flour next time. They are thin, but shouldn’t be too flat. Glad you liked them!
Carm says
These look yummy. I tried the cupcakes last yr and it had a terrible chemical taste so not buying them again. Can't wait to try these , Thanks for sharing.
Vicki says
Love this recipe but just notice in the blog part "Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs, milk and vanilla." Where does milk come in , in the cookie part ? Thanks
Brandy says
Looks like I got a little ambitious when typing things out, haha. There isn’t any milk in the cookie dough. I just updated the post to fix it, thanks!!
Patsy Thrift says
Sounds wonderful! How long can you store cookies at room temperature?
Brandy says
Hi Patsy! I’ve stored them at room temperature up to 3 days—-they were all eaten by then. 🙂
lynda beckman says
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
Brandy says
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.
Patti says
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.
Brandy says
Bummer! Sounds like they were heated a little too long? You can also use a double boiler. Hope that helps!
Stacy says
These are perfection! Thank you so much for sharing!
Karen A Clark says
Yummy!! Can these be frozen?
Brandy says
Hi Karen! I haven’t tried freezing these. I’ll freeze a few next time and update the post with how they did!