Hostess Cupcake Cookies with Marshmallow Frosting Recipe
I’m so excited to share this Hostess Cupcake Cookies with Marshmallow Frosting Recipe with you! These cookies are like a nostalgic trip to your favorite bakery, only better because you made them in your own kitchen. The chocolate cookie base is soft yet chewy, topped with the fluffiest, creamiest marshmallow frosting that just melts in your mouth. Seriously, these treats are perfect for whenever you want to impress guests or just indulge your sweet tooth.
What makes this Hostess Cupcake Cookies with Marshmallow Frosting Recipe really shine is that perfect combination of textures and flavors—the rich cocoa cookie paired with the light, airy marshmallow frosting and a luscious chocolate ganache drizzle. Whether you’re baking for a party, a holiday treat, or a cozy night in, these cookies are sure to bring smiles. Trust me, once you try this, it’ll be a staple in your dessert rotation.
Ingredients You’ll Need
Each ingredient in this Hostess Cupcake Cookies with Marshmallow Frosting Recipe carries its own magic to create the perfect balance of chocolatey goodness and marshmallow sweetness. I always recommend using high-quality cocoa powder and fresh eggs for the best results.
- Unsalted Butter: Softened to room temperature to ensure smooth mixing and tender texture.
- Light Brown Sugar: Adds moisture and a slight caramel note, making the cookies chewy.
- Granulated Sugar: Balances the sweetness and helps with browning.
- Large Eggs: Use room temperature eggs to keep the dough smooth and well combined.
- Vanilla Extract: Brings out the warm, comforting flavors in both the cookie dough and frosting.
- All-Purpose Flour: The base that holds everything together — don’t substitute here for best texture.
- Dutch Processed Unsweetened Cocoa Powder: Gives the cookies their rich, deep chocolate flavor without acidity.
- Cornstarch: Helps make the cookies extra soft and tender.
- Baking Soda: Provides that just-right rise and chewiness.
- Salt: Balances the sweetness and enhances all the flavors.
- Powdered Sugar (for frosting and icing): Sifted for a silky smooth finish.
- Marshmallow Creme (Fluff): The star of the frosting that adds the iconic marshmallow texture.
- Heavy Whipping Cream: Adds creaminess to both the frosting and ganache, use sparingly.
- Semi-Sweet Chocolate Baking Bar: For the ganache—chop finely so it melts smoothly.
- Light Corn Syrup: Gives the ganache a shiny, perfect consistency.
Variations
I love how you can tweak this Hostess Cupcake Cookies with Marshmallow Frosting Recipe depending on your mood or dietary needs. Don’t hesitate to make it your own—sometimes I swap vanilla extract for almond for a subtle twist.
- Chocolate Lovers’ Version: Double up on cocoa powder or add mini chocolate chips into the cookie dough for an extra chocolate punch. I did this once for a movie night, and everyone went wild over the intense flavor.
- Gluten-Free Adaptation: Use a gluten-free all-purpose flour mix. It changes the texture slightly, but it’s still delicious—great for sharing with friends who have sensitivities.
- Salted Caramel Twist: Drizzle salted caramel over the top of the finished ganache for a sweet-salty surprise. I can’t resist this combo!
- Peanut Butter Marshmallow: Add a swirl of peanut butter into the frosting for that classic pairing with chocolate and marshmallow.
How to Make Hostess Cupcake Cookies with Marshmallow Frosting Recipe
Step 1: Creaming the Butter and Sugars
Start by beating together the softened unsalted butter, light brown sugar, and granulated sugar until it’s super fluffy and light in color. I usually use my stand mixer for this and let it go for about 3-4 minutes. This step is key because it traps air, making your cookies soft and tender. Don’t rush it—patience here means a better cookie!
Step 2: Adding Eggs and Vanilla
Next, add in your room temperature eggs one at a time, mixing well after each addition so everything blends smoothly. Then pour in the vanilla extract for that warm background note. Make sure your eggs aren’t cold because that can cause the batter to look curdled and affect texture.
Step 3: Mixing the Dry Ingredients
In a separate bowl, sift together the flour, Dutch-processed cocoa powder, cornstarch, baking soda, and salt. Sifting is worth the extra time here because it avoids lumps and helps everything combine evenly. Slowly add the dry ingredients to your wet mixture, mixing on low speed just until incorporated—over-mixing can make cookies tough.
Step 4: Shaping and Baking the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, form uniform balls of dough and place them spaced well apart on a parchment-lined baking sheet. These cookies spread just right, so give them some breathing room. Bake for about 10-12 minutes. I like to pull them out when the edges are set but the centers are still slightly soft—this keeps them chewy.
Step 5: Making the Marshmallow Frosting
While the cookies cool, whip up the marshmallow frosting by beating the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and marshmallow creme. Add heavy cream one tablespoon at a time to perfect the fluffy, pipeable consistency. This frosting is what really makes this recipe feel special!
Step 6: Preparing the Chocolate Ganache
Chop the semi-sweet chocolate finely and place it in a heatproof bowl. Heat the heavy cream and corn syrup just until simmering, then pour over the chocolate. Let it sit for a minute before stirring to a glossy finish. This ganache drizzle adds a decadent, shiny touch that looks gorgeous and tastes amazing.
Step 7: Assembling Your Hostess Cupcake Cookies
Once your cookies are completely cooled, generously pipe or spread the marshmallow frosting on top—don’t be shy! Then drizzle with the chocolate ganache. If you want, add a decorative swirl of the pipeable icing on top for that classic Hostess look. This final step is all about having fun and making these cookies irresistible.
How to Serve Hostess Cupcake Cookies with Marshmallow Frosting Recipe
Garnishes
I typically keep garnishes simple—a sprinkle of mini chocolate chips or a few rainbow sprinkles do the trick. Sometimes I dust a tiny bit of powdered sugar for a soft wintery look. It’s a great way to add a touch of personality, especially if you’re sharing these at parties.
Side Dishes
These cookies go wonderfully with a tall glass of cold milk or a cup of rich coffee. I’ve even paired them with fresh berries for a lighter contrast on dessert platters. Think of them as the star but complemented by something refreshing or simple.
Creative Ways to Present
For birthdays or special events, I love arranging these cookies on a tiered cake stand, adding fresh flowers or edible gold leaf for sparkle. You can also wrap a small bundle with a colorful ribbon for a sweet homemade gift. I did this during holiday baking last year, and it was a huge hit with friends and family.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Hostess Cupcake Cookies with Marshmallow Frosting in an airtight container at room temperature for up to 3 days. If it’s warm out, pop them in the fridge to keep the frosting from melting. Just bring them back to room temp before serving for best flavor and texture.
Freezing
Freezing works well! I freeze the cookies without the frosting, then thaw completely before frosting and ganache. Alternatively, if you’re pressed for time, you can freeze fully assembled cookies on a baking sheet, then transfer to a container once solid. Just let them thaw slowly in the fridge overnight before enjoying.
Reheating
Reheating these cookies is all about gently warming them to revive that freshly baked feel. I pop a cookie in the microwave for about 10 seconds, but watch closely so the marshmallow frosting doesn’t melt away. If your ganache has hardened, a quick zap softens it to that melty perfection.
FAQs
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Can I use regular cocoa powder instead of Dutch processed?
Absolutely, but note that Dutch processed cocoa is less acidic and gives a smoother, darker chocolate flavor. Using regular cocoa might slightly alter the taste and texture, but your cookies will still be delicious.
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How do I make the frosting pipeable without it being too runny?
Start by adding only one tablespoon of heavy cream, then add more if needed, a teaspoon at a time. You want a frosting that holds its shape but is still smooth. Also, chilling the frosting briefly can help if it starts to soften too much.
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Can I make this recipe vegan or dairy-free?
Yes! Swap butter for vegan margarine or coconut oil, use a dairy-free powdered sugar, and select marshmallow fluff that’s vegan-friendly. Substitute the heavy cream with coconut cream or almond milk, although the texture might be slightly different.
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What’s the best way to store these cookies for gifting?
Layer cookies between sheets of wax or parchment paper inside an airtight container. Keep the container in a cool place to prevent the frosting from melting during transit. If shipping, consider packaging with cold packs or insulating materials.
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Can I skip the ganache drizzle?
You can, but the chocolate ganache really adds a rich finish and a lovely gloss that makes these cookies feel special. If you’re short on time, a simple dusting of cocoa powder or chocolate shavings works well too.
Final Thoughts
Making Hostess Cupcake Cookies with Marshmallow Frosting Recipe has become one of my favorite baking rituals—there’s something so joyful about crafting these nostalgic delights from scratch. I hope when you try them, you’ll love that balance of soft chocolatey cookies and fluffy marshmallow frosting as much as I do. Give yourself plenty of frosting and don’t rush the ganache drizzle; it’s the cherry on top that seals the deal. Seriously, bake a batch and watch everyone’s eyes light up—you’re going to rock this recipe, friend!
Print
Hostess Cupcake Cookies with Marshmallow Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Yield: Approximately 24 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hostess Cupcake Cookies with Marshmallow Frosting are a decadent twist on classic cupcakes, featuring rich chocolate cookie bases layered with fluffy marshmallow frosting and finished with a smooth chocolate ganache and decorative piped icing. Perfect for indulging your sweet tooth with a nostalgic treat that combines the best of cookies and cupcakes in one bite.
Ingredients
Cookie Dough:
- ¾ cup unsalted butter, softened to room temperature
- 1¼ cups light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ⅔ cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Marshmallow Frosting:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 7 ounce jar marshmallow creme (marshmallow fluff)
- 1–2 tablespoons heavy whipping cream (start with 1 tablespoon, add second if needed)
Chocolate Ganache:
- 4 ounces semi-sweet chocolate baking bar, chopped (approx. ¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (Decorative Swirl):
- ¾ cup powdered sugar, sifted
- 3 tablespoons unsalted butter, softened to room temperature
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together ¾ cup softened unsalted butter, 1¼ cups packed light brown sugar, and ¼ cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition, followed by 2 teaspoons vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together 2⅓ cups all-purpose flour, ⅔ cup Dutch processed unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add these dry ingredients to the butter mixture and mix just until combined to form a soft dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up for easier handling and better texture when baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape and Bake Cookies: Roll the chilled dough into 1¼-inch balls and place them about 2 inches apart on the prepared baking sheet. Flatten slightly if desired. Bake for 10-12 minutes until the edges are set but the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Marshmallow Frosting: In a clean bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 3 cups sifted powdered sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Beat until smooth. Add the 7-ounce jar of marshmallow creme and beat again until fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy whipping cream to reach pipeable consistency.
- Prepare the Chocolate Ganache: Place 4 ounces chopped semi-sweet chocolate in a heatproof bowl. Heat ⅓ cup heavy whipping cream and 2 teaspoons light corn syrup in a saucepan over medium heat just until it starts to simmer. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly to thicken before using.
- Make the Pipeable Icing: In a small bowl, beat together ¾ cup sifted powdered sugar, 3 tablespoons softened unsalted butter, ¼ teaspoon vanilla extract, and 2 teaspoons heavy cream until smooth and pipeable. Adjust cream as needed for the right consistency.
- Assemble the Cookies: Once cookies are completely cool, pipe a generous layer of marshmallow frosting onto the flat side of half of the cookies. Top each frosted cookie with another cookie to make sandwiches.
- Decorate with Ganache and Icing: Dip or drizzle a bit of the prepared chocolate ganache over the tops of the cookie sandwiches for a glossy finish. Using a piping bag fitted with a small round tip, pipe decorative swirls or designs on top with the pipeable icing to complete the look.
- Set and Serve: Allow the assembled cookies to rest for about 30 minutes at room temperature so the ganache can set. Serve and enjoy your rich, indulgent Hostess Cupcake Cookies with Marshmallow Frosting!
Notes
- Ensure butter and eggs are at room temperature to achieve a smooth dough and frosting texture.
- Chilling the dough helps prevent excessive spreading during baking.
- Adjust the heavy cream in the frosting and icing to achieve your desired consistency for easier piping.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Keywords: Hostess cupcake cookies, marshmallow frosting, chocolate cookie sandwiches, homemade hostess cupcakes, chocolate ganache cookies, marshmallow fluff frosting
