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–+ servings
chocolate marshmallow cookie on parchment paper
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4.37 from 49 votes

Hostess Cupcake Cookies

Hostess cupcake cookies! A soft and chewy chocolate cookie topped with marshmallow buttercream then dipped in chocolate glaze. YUM!
Course Dessert
Cuisine American
Keyword double chocolate, fudge, sheet cake cookies, texas sheet cake
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 Tablespoons softened butter (1/2 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 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.

Video

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