Hostess Cupcake Cookies with Marshmallow Frosting Recipe
If you’re craving something nostalgic yet with a fun twist, this Hostess Cupcake Cookies with Marshmallow Frosting Recipe is an absolute game-changer. Imagine biting into a soft, cocoa-rich cookie with that classic marshmallow frosting that we all secretly love. I first made these for a casual weekend get-together, and honestly, they vanished faster than I could snap a photo! They’re the perfect blend of cake-like cookies and creamy, fluffy frosting—kind of like those Hostess cupcakes we grew up with, just in cookie form.
These treats work wonders for birthdays, potlucks, or anytime you want to impress with a comforting baked good that feels special but isn’t fussy. Plus, they’re surprisingly straightforward to make, which I really appreciate when I’m juggling everything but still want to bake from scratch. You’re going to love how the Hostess Cupcake Cookies with Marshmallow Frosting Recipe brings a smile with every bite—trust me, it’s worth trying out.
Ingredients You’ll Need
These ingredients come together to create a perfectly balanced cookie that’s rich but not overwhelming, with a marshmallow frosting that’s light and creamy. Each piece plays a specific role—like how the cornstarch keeps the cookie tender, or the Dutch processed cocoa adds that deep chocolate flavor. Here’s a tip: try to use room temperature butter and eggs for the best texture and mixing ease.
- Unsalted butter: Softened to room temperature for smooth mixing and richness without extra salt.
- Light brown sugar: Packed tightly to add moisture and that signature caramel undertone.
- Granulated sugar: Adds crunch and balances the sweetness.
- Large eggs: Also room temperature to help with emulsifying the batter smoothly.
- Vanilla extract: Pure vanilla really lifts the flavors—don’t skimp here.
- All-purpose flour: The base, providing structure.
- Dutch processed unsweetened cocoa powder: For that rich, mellow chocolate flavor that’s less acidic.
- Cornstarch: Keeps these cookies delightfully soft and tender.
- Baking soda: For gentle leavening.
- Salt: Balances the sweetness perfectly.
- Powdered sugar: Sifted for the smoothest marshmallow frosting and pipable icing.
- Marshmallow creme (marshmallow fluff): The heart of that classic marshmallow frosting.
- Heavy whipping cream: Added to frosting and ganache for creaminess and perfect texture.
- Semi-sweet chocolate baking bar: Chopped for making a luscious chocolate ganache topping.
- Light corn syrup: Helps give the ganache a shiny, smooth finish.
Variations
One of my favorite things about this Hostess Cupcake Cookies with Marshmallow Frosting Recipe is how easy it is to personalize. Whether you want to switch up the chocolate intensity or try a fun seasonal twist, there’s room to make this your own.
- Peanut Butter Swirl: I’ve swirled in some peanut butter into the marshmallow frosting for a nutty twist that’s a total crowd-pleaser.
- Gluten-Free Version: Subbing in a gluten-free flour blend works surprisingly well if you need to keep it GF—just be mindful of texture changes.
- Mint Chocolate: Adding a drop of peppermint extract to the ganache makes a refreshing holiday treat.
- Mini Size Cookies: Making the cookies smaller and piping tiny frosting domes is perfect for parties or a bite-sized indulgence.
How to Make Hostess Cupcake Cookies with Marshmallow Frosting Recipe
Step 1: Cream the Butter and Sugars
Start by beating your softened unsalted butter with the light brown and granulated sugars until the mixture is light and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. The key here is not rushing; you want that lovely airy texture to help your cookies turn out tender and not dense. Also, scrape down the sides occasionally to make sure every bit gets well mixed.
Step 2: Add Eggs and Vanilla
Next, add your eggs one at a time, mixing well after each addition. This helps the dough emulsify properly and keeps your cookie base from splitting. Then, pour in the vanilla extract for that warm, inviting aroma—trust me, your kitchen is going to smell amazing right about now.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt. This helps everything blend evenly and ensures your cookies bake uniformly. Sifting the powdered sugar is similarly important for the marshmallow frosting later, so keep that in mind.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to your wet mixture, mixing just until combined. Be careful not to overmix here—you want those cookies to be tender, not tough. When the dough looks smooth with no flour pockets left, you’re good to go.
Step 5: Portion and Chill the Dough
Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper. Now, here’s a trick I learned from trial and error: chill your dough for at least 30 minutes before baking. This helps the flavors develop and prevents the cookies from spreading too much in the oven.
Step 6: Baking the Cookies
Bake your cookies at 350°F (175°C) for about 10–12 minutes. They should look set around the edges but still soft in the center—that perfect slightly underbaked look you want. Let them cool completely on the pan to firm up before you move on to frosting.
Step 7: Prepare the Marshmallow Frosting
Beat your softened butter until creamy, then gradually add the sifted powdered sugar, marshmallow creme, vanilla extract, and salt. Mix until smooth and fluffy. If it feels too stiff, add that tablespoon of heavy cream to loosen it—it should pipe easily but still hold its shape.
Step 8: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream until just about to simmer. Pour it over the chopped semi-sweet chocolate and corn syrup in a heatproof bowl. Let it sit for a minute or two, then stir gently until glossy and smooth. Let it cool slightly for thickening before drizzling or spreading over your frosted cookies.
Step 9: Assemble and Decorate
Pipe a generous swirl of marshmallow frosting on top of each cooled cookie, then drizzle or spread a thin layer of chocolate ganache on top. For an extra touch, whip up the pipable icing using powdered sugar, butter, vanilla, and heavy cream, and swirl it on as a finishing flourish. It looks beautiful and adds an additional silky sweetness.
How to Serve Hostess Cupcake Cookies with Marshmallow Frosting Recipe
Garnishes
I love topping these cookies with a few chocolate sprinkles or even mini pastel-colored marshmallows for a playful vibe. You can also dust a little cocoa powder over the ganache for a more sophisticated look. Fresh berries aren’t traditional here, but I’ve tried a raspberry or two on the side to cut the sweetness—which works surprisingly well.
Side Dishes
Pair your Hostess Cupcake Cookies with Marshmallow Frosting Recipe with a cold glass of milk or a rich, bold cup of coffee for a classic combo. For parties, I like setting these out alongside fruit platters or a light vanilla yogurt dip to balance all that sweetness.
Creative Ways to Present
One fun idea I’ve done for birthday parties is to stack these cookies as “cookie cupcakes” on cupcake liners and serve them like mini cakes. You can also place them on pretty cake stands or even wrap them individually in cellophane bags tied with a ribbon—perfect for gifting. For holidays, try themed sprinkles or edible glitter to make them festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Hostess Cupcake Cookies with Marshmallow Frosting Recipe in an airtight container in the fridge to keep that marshmallow frosting fresh and prevent the ganache from melting. They’ll stay good for about 4 days this way. If you leave them at room temp, be sure to cover them well, but I find fridge storage best for texture.
Freezing
These cookies freeze surprisingly well! I recommend freezing the cookies and frosting separately if you want the best texture—freeze the plain cookies first, then pipe the marshmallow frosting after thawing. Alternatively, if you’ve already frosted them, pop them on a baking sheet to freeze individually before storing in a container to avoid smushing. Thaw overnight in the fridge.
Reheating
If you want that freshly baked feel, let your cookie come to room temperature after thawing, then gently warm the unfrosted cookie for about 10-15 seconds in the microwave before frosting. For frosted cookies, I usually recommend eating them cold or at room temp to keep the frosting stable. The ganache remains luscious either way.
FAQs
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Can I make the marshmallow frosting ahead of time?
Absolutely! You can make the marshmallow frosting a day ahead and keep it covered in the fridge. When you’re ready to use it, just give it a quick stir or re-whip for a minute to restore its creamy texture.
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What’s the best way to prevent cookies from spreading too much?
Chilling the dough before baking is crucial here. I usually chill my dough for at least 30 minutes, sometimes longer if I have the time. This firms up the butter and controls spreading, so your cookies keep a nice, thick cupcake shape.
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Can I use a different type of chocolate for the ganache?
Yes, you can swap semi-sweet for milk chocolate if you prefer it sweeter, or dark chocolate for a more intense flavor. Just keep the ratio of chocolate to cream the same for the right consistency.
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Is it necessary to sift the powdered sugar?
While not absolutely essential, I highly recommend sifting powdered sugar for both the frosting and the pipable icing. It prevents lumps and ensures a smooth, glossy finish—especially important for piping.
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How long do these cookies last once frosted?
Once frosted, they’re best eaten within 3 to 4 days when stored in an airtight container in the fridge. After that, the texture and flavor might start to decline, but honestly, they rarely last that long in my house!
Final Thoughts
I can’t stress enough how fun and rewarding it is to make the Hostess Cupcake Cookies with Marshmallow Frosting Recipe at home. It takes me back to cozy afternoons with a sweet treat in hand, and I hope it brings that same joy to your kitchen. Whether you’re baking for friends or just indulging your own sweet tooth, these cookies deliver that perfect balance of chocolatey goodness and fluffy marshmallow that feels like a warm hug. Give it a try and watch them disappear—your new favorite chocolate cookie is just a batch away!
Print
Hostess Cupcake Cookies with Marshmallow Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hostess Cupcake Cookies with Marshmallow Frosting combine rich, chocolatey cookie bases with a fluffy marshmallow frosting and a luscious chocolate ganache topping. Inspired by the classic Hostess cupcake, this recipe allows you to enjoy all the flavors in a fun, handheld cookie form, finished with a delicate pipeable icing swirl for decoration.
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 Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt until evenly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Do not overmix to maintain tender cookies.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to make it easier to handle and to help the cookies hold their shape while baking.
- Shape and Bake Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the dough into balls about 1½ inches in diameter and place them evenly spaced on the baking sheets. Bake for 10-12 minutes or until the edges are set but centers are still soft. Remove from oven and let cookies cool completely on wire racks.
- Make Marshmallow Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed. Add vanilla extract and salt, then fold in the marshmallow creme. Mix in 1 tablespoon of heavy whipping cream; if the frosting is too thick, add an additional tablespoon until the desired fluffy consistency is reached.
- Prepare Chocolate Ganache: Combine chopped semi-sweet chocolate, heavy cream, and light corn syrup in a heatproof bowl. Warm in short intervals in the microwave or over a double boiler, stirring frequently until smooth and glossy. Let cool slightly before use.
- Make Pipeable Icing: Beat the softened butter in a bowl until creamy. Slowly add sifted powdered sugar, vanilla extract, and heavy cream until smooth and pipeable. Adjust cream quantity to achieve a swirl consistency.
- Assemble Cookies: Spread or pipe a generous dollop of marshmallow frosting on top of each cooled cookie. Drizzle or gently spread the chocolate ganache over the frosting.
- Decorate with Pipeable Icing: Using a piping bag fitted with a decorative tip, pipe a swirl of the prepared icing on top of the chocolate ganache for a beautiful finishing touch.
- Serve and Store: Allow the ganache and icing to set slightly before serving. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- For best results, allow all butter and eggs to come to room temperature before starting.
- Chilling the dough is essential to prevent spreading and to keep the cookies thick and cakey.
- If the frosting feels too stiff, add more heavy cream one teaspoon at a time until the desired consistency is reached.
- The chocolate ganache can be gently reheated if it becomes too firm before spreading.
- Store cookies in an airtight container to maintain freshness and prevent drying out.
- You can substitute Dutch-processed cocoa with natural cocoa powder, but the flavor and texture might slightly differ.
Keywords: Hostess cupcakes, marshmallow frosting, chocolate ganache, chocolate cookies, dessert cookies, homemade Hostess cupcakes, chocolate marshmallow cookies
