Go Back
–+ servings
Hostess Cupcake Cookies

Hostess Cupcake Cookies

Soft chocolate cookies topped with fluffy creme, glossy chocolate glaze, and the signature white squiggle. All the nostalgia of a classic cupcake in an easy cookie.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 24

Ingredients
 

Chocolate Cookie Base

  • 0.75 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large egg room temperature
  • 2 tsp vanilla extract
  • 1.75 cup all-purpose flour spooned and leveled
  • 0.67 cup unsweetened cocoa powder natural, not Dutch process
  • 0.75 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tbsp milk add only if dough seems dry

Creme Filling

  • 0.25 cup unsalted butter, softened
  • 1 cup marshmallow creme
  • 0.67 cup powdered sugar sifted for smoothness
  • 0.5 tsp vanilla extract
  • 0.13 tsp fine salt

Chocolate Glaze

  • 1.25 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream warmed
  • 1 tbsp light corn syrup optional, for shine
  • 0.06 tsp salt

White Squiggle Icing

  • 0.5 cup powdered sugar sifted
  • 1 tbsp milk plus more to thin, as needed
  • 0.25 tsp vanilla extract

Instructions

Preparation Steps

  • Heat oven to 350°F. Line two baking sheets with parchment.
  • Cream butter, granulated sugar, and brown sugar until pale and fluffy, 2–3 minutes.
  • Beat in egg and vanilla until smooth, scraping the bowl as needed.
  • Whisk flour, cocoa, baking soda, and salt. Add to the bowl and mix just combined. Splash in milk if dough looks dry.
  • Scoop dough into 1½-tablespoon mounds, spacing 2 inches apart. Slightly flatten the tops.
  • Bake 8–10 minutes until set at edges and soft in centers. Cool on sheet 5 minutes, then move to a rack to cool completely.
  • Make filling: Beat butter until creamy. Mix in marshmallow creme, powdered sugar, vanilla, and salt until fluffy, 1–2 minutes.
  • Spread or pipe a rounded teaspoon of filling onto each cooled cookie, leaving a small border. Chill 10 minutes to firm.
  • Make glaze: Pour warm cream over chocolate chips. Add corn syrup and salt. Let sit 2 minutes, then stir until glossy and smooth.
  • Spoon or dip glaze over the filled cookies to cover the tops. Let excess drip off. Set until the chocolate is tacky, 10–15 minutes.
  • Stir icing ingredients until thick but pipeable. Pipe a neat white squiggle across each cookie. Let set before serving.

Notes

Variation: Add 1/2 tsp espresso powder to the cookie dough for a mocha twist. Or sandwich two cookies around the creme for a whoopie-pie vibe. Storage: Keep cookies in an airtight container at cool room temperature up to 3 days, or refrigerate up to 1 week. Freeze (unglazed) up to 2 months; glaze and pipe after thawing.
This recipe is an original creation inspired by classic Hostess Cupcake Cookies flavors. All ingredient ratios and instructions are independently developed.