Why You’ll Love This Recipe
Hostess Cupcake Cookies are a playful twist on the classic snack cake, capturing the rich chocolate flavor, signature cream filling, and decorative icing swirl in a soft, chewy cookie form. These cookies offer all the nostalgia of a Hostess cupcake with the simplicity and charm of a homemade treat, making them perfect for parties, lunchboxes, or anytime indulgence.
ingredient
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
flour
unsweetened cocoa powder
baking soda
salt
unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
semi-sweet chocolate chips
marshmallow creme or fluff (for filling)
powdered sugar
milk (for icing)
white chocolate or royal icing (for swirl)
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
Add eggs and vanilla extract, mixing until combined.
Gradually mix in the dry ingredients until a dough forms.
Fold in the chocolate chips.
Scoop and roll the dough into balls, then gently flatten them on the baking sheet.
Bake for 8-10 minutes until just set.
Cool cookies completely before adding the filling.
Pipe marshmallow creme onto the flat side of one cookie, then sandwich with another cookie.
Mix powdered sugar with a little milk to make a glaze and spread on top.
Use melted white chocolate or royal icing to pipe the classic swirl design on each cookie.
Servings and timing
This recipe yields approximately 18 sandwich cookies.
Preparation time: 20 minutes
Baking time: 8-10 minutes
Cooling and decorating time: 30 minutes
Total time: 60 minutes
Variations
Add espresso powder to the dough for a mocha twist.
Use peanut butter cream filling for a new flavor.
Top with chocolate ganache instead of icing for a richer finish.
Swap white chocolate swirl for colored icing to match a theme.
storage/reheating
Store Hostess Cupcake Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for longer freshness.
Freeze unfilled cookies for up to 2 months. Thaw and fill before serving.
If desired, microwave for 5-10 seconds to enjoy slightly warm.
FAQs
Can I use store-bought frosting instead of marshmallow creme?
Yes, but marshmallow gives the most authentic flavor and texture.
Why is my filling leaking out?
Make sure cookies are fully cooled before adding the filling and don’t overfill.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Is the swirl necessary?
Not at all, but it adds the signature Hostess cupcake look.
Can I use Dutch-processed cocoa powder?
Yes, it will give a deeper chocolate flavor.
How can I keep the cookies soft?
Store with a slice of bread in the container to retain moisture.
Can I make the dough ahead of time?
Yes, refrigerate for up to 48 hours or freeze for later use.
Conclusion
Hostess Cupcake Cookies are a fun and flavorful spin on a beloved snack-time favorite, merging rich chocolatey taste with creamy filling and whimsical decoration. Perfect for nostalgic adults and delighted kids alike, these cookies are sure to impress at any gathering or treat-yourself moment.
Print
Hostess Cupcake Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus chilling
- Yield: Approximately 36 cookie sandwiches
- Category: Dessert, Cookie
- Method: Baking, Piping, Dipping
- Cuisine: American
- Diet: Vegetarian
Description
Soft, moist chocolate cupcakes filled with creamy vanilla buttercream, topped with rich chocolate ganache and a signature cream filling—reminiscent of classic Hostess CupCakes in cookie form.
Ingredients
- 1 ½ cups all‑purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup whole milk
- Buttercream Filling: ½ cup unsalted butter, room temperature • 1 ½ cups powdered sugar • 1 teaspoon vanilla extract • 1–2 tablespoons milk
- Ganache Topping: 4 oz semi‑sweet chocolate, chopped • ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternately add dry ingredients and sour cream with milk in three parts, beginning and ending with dry mixture. Mix until just combined.
- Scoop tablespoon‑sized portions onto baking sheets, spacing 1½″ apart (expect about 36 cookies). Bake 10–12 minutes until tops spring back lightly.
- Cool cookies completely on wire racks.
- Meanwhile, make buttercream: beat butter until creamy, add powdered sugar gradually, then vanilla and enough milk to reach pipeable consistency.
- Transfer buttercream to a piping bag fitted with a round tip. Pipe a swirl onto half of the cookies, then sandwich with remaining cookies.
- Make ganache: heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes, stir until smooth.
- Dip tops of cookie sandwiches into ganache, let excess drip off. Place on parchment to set (10–15 minutes). Optionally refrigerate briefly to set ganache.
- Enjoy once ganache is firm; store in an airtight container at room temperature for up to 3 days.
Notes
- Substitute Greek yogurt for sour cream if preferred.
- Use dark chocolate in ganache for a more intense flavor, or milk chocolate for milder taste.
- Cookies can be frozen after baking; assemble and top after thawing.
- For a cleaner ganache edge, dip tops twice, letting each layer set briefly.
- Buttercream can be flavored with a touch of almond extract or a hint of espresso.