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Hostess Cupcake Cookies

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Hostess Cupcake Cookies combine the nostalgic flavors of the classic Hostess cupcakes with the chewy, satisfying texture of cookies. These indulgent treats feature a rich, chocolatey cookie base filled with a creamy marshmallow center and topped with a smooth chocolate ganache and the signature white icing swirl. Perfect for satisfying your sweet tooth, these cookies are a delightful twist on a childhood favorite, offering all the flavors you love in a fun, bite-sized format.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Filling:

  • 1 cup marshmallow cream (or fluff)
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar

For the Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

For the White Swirl:

  • ½ cup powdered sugar
  • 1 tablespoon milk (plus more if needed)

Ingredient Highlights

  • Cocoa Powder: This provides the deep chocolate flavor for the cookie base, mimicking the rich taste of Hostess cupcakes.
  • Marshmallow Cream: The sweet and fluffy marshmallow filling is key to replicating the iconic cupcake center.
  • Ganache Topping: A smooth chocolate ganache creates the shiny, luscious top layer.
  • White Swirl: The powdered sugar icing adds the finishing touch, completing the classic Hostess cupcake look.

Instructions

Prepare the Cookies:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  7. Bake: Bake the cookies for 10-12 minutes, or until the edges are set. The centers may still look slightly soft but will firm up as they cool.
  8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Filling:

  1. Make the Filling: In a medium bowl, beat together the marshmallow cream, softened butter, vanilla extract, and powdered sugar until smooth.
  2. Fill the Cookies: Once the cookies are cool, pipe or spread a dollop of marshmallow filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwich cookies.

Prepare the Ganache and White Swirl:

  1. Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
  2. Top the Cookies: Dip the top of each cookie sandwich into the ganache, allowing the excess to drip off. Place the cookies on a wire rack and let the ganache set for 15-20 minutes.
  3. Make the White Swirl: In a small bowl, whisk together the powdered sugar and milk until smooth and pipeable. Transfer the mixture to a piping bag or zip-top bag with a small corner snipped off. Pipe the classic swirl design on top of each cookie.

Nutrition

Find it online: https://herbites.com/hostess-cupcake-cookies/