Description

These Hostess Cupcake Cookies combine the iconic flavor of classic Hostess cupcakes with a chewy, chocolatey cookie base, topped with a creamy filling and signature squiggle.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup marshmallow creme
1/4 cup heavy cream
1/2 cup powdered sugar
1/2 tsp vanilla extract (for filling)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients and mix until combined.
Fold in chocolate chips.
Scoop dough onto prepared baking sheet and bake for 10-12 minutes, or until edges are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix marshmallow creme, powdered sugar, heavy cream, and vanilla extract until smooth.
Transfer filling to a piping bag and pipe a swirl on top of each cooled cookie to mimic the Hostess squiggle.

Notes

Store cookies in an airtight container for up to 5 days.
Use a small round piping tip for a cleaner squiggle design.
Chill dough before baking for a thicker cookie.