Hostess Cupcake Cookies with Marshmallow Frosting Recipe

If you’re craving a nostalgic treat that tastes like a bite of heaven, you’re going to adore this Hostess Cupcake Cookies with Marshmallow Frosting Recipe. I’ve made this recipe countless times, and it never fails to impress guests and family alike. It combines rich chocolate cookie bases with a fluffy marshmallow frosting and a glossy ganache topping, capturing that beloved Hostess Cupcake vibe in a fun, shareable cookie form. Trust me, once you try these, you’ll want to keep this recipe in your rotation forever!

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Ingredients You’ll Need

To get the perfect Hostess Cupcake Cookies with Marshmallow Frosting, you’ll want to use quality ingredients that naturally complement each other—the rich cocoa powder and buttery dough, the fluffy marshmallow creme, and silky chocolate ganache. When shopping, look for good unsweetened cocoa and real marshmallow fluff to capture that authentic taste.

• Unsalted Butter: I love using room temperature butter for easier creaming—it helps create a light and fluffy dough and frosting.
• Light Brown Sugar: Brings subtle caramel notes that deepen the cookie’s flavor.
• Granulated Sugar: Adds just the right sweetness and helps with cookie texture.
• Large Eggs: Make sure they’re room temperature so they incorporate smoothly into the batter.
• Vanilla Extract: Real vanilla gives depth to both the dough and frosting.
• All-Purpose Flour: Provides structure, making these cookies sturdy yet tender.
• Dutch Processed Unsweetened Cocoa Powder: My secret ingredient for that dark, rich chocolate flavor and smooth texture.
• Cornstarch: Helps keep the cookies soft and tender — a small but vital addition.
• Baking Soda: For the perfect rise and slight chewiness.
• Salt: Enhances all the sweet flavors and balances the cocoa’s bitterness.
• Powdered Sugar: For smooth, fluffy frosting and icing.
• Marshmallow Creme (Marshmallow Fluff): This gives the frosting that iconic light, pillowy texture.
• Heavy Whipping Cream: Adjusts frosting and ganache consistency for perfect piping.
• Semi-Sweet Chocolate Baking Bar: Choose good quality chocolate for a glossy, rich ganache.
• Light Corn Syrup: Keeps the ganache smooth and shiny.

Variations

I love that this Hostess Cupcake Cookies with Marshmallow Frosting Recipe gives you enough room to get creative. Whether you want to tone down the sweetness or add your favorite flavors, it’s fun to experiment and make it your own!

• Peanut Butter Swirl: Adding a swirl of peanut butter into the cookie dough before baking gives a nutty twist that my family goes crazy for.
• Mint Chocolate: Try adding a teaspoon of peppermint extract to the marshmallow frosting for a refreshing holiday spin.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend—you might need a bit more cornstarch for tenderness.
• Dairy-Free: Use vegan butter and coconut cream in place of butter and heavy cream to keep the flavor rich but suitable for dairy-free diets.

How to Make Hostess Cupcake Cookies with Marshmallow Frosting Recipe

Step 1: Mix the Cookie Dough to Perfection

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, cream your room temperature unsalted butter with light brown sugar and granulated sugar for about 2-3 minutes until fluffy and lighter in color—this step makes all the difference in texture! Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract. I always scrape down the bowl sides with a spatula here to make sure everything blends nicely.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, dutch processed cocoa powder, cornstarch, baking soda, and salt. Sifting is key here since cocoa can be clumpy—it’ll help you avoid streaks and ensure a smooth batter. Then slowly add these dry ingredients to the wet mixture using your mixer on low speed. The cookie dough will be thick and rich—perfect for the chewy texture you want. Again, scraping down the bowl is your friend to keep everything uniform.

Step 3: Shape and Bake the Cookies

I use a 2-inch cookie scoop to form the dough balls, about 3 to 3½ tablespoons each. Place 8 cookies per baking sheet, leaving at least 2 inches apart—they’ll spread just a bit. Gently flatten each dough ball with your palm to roughly 2-2¼ inches wide. Bake for 9-11 minutes until the edges crack slightly and the centers set but aren’t dry. Remember, they’ll firm up as they cool, so it’s better to slightly underbake than overbake here.

Step 4: Make the Marshmallow Frosting

While your cookies cool, whip up the signature marshmallow frosting. Beat the softened unsalted butter until fluffy (1-2 minutes), then gradually add sifted powdered sugar. Once fully incorporated, mix in vanilla and salt and beat on high to get it light and airy. Add marshmallow creme and continue beating until smooth. Finally, add heavy cream—start with one tablespoon and add more only if you need the frosting to be softer and pipeable. This frosting is what gives the cookies that cloud-like texture you’ll want to bite into again and again.

Step 5: Pipe the Marshmallow Frosting onto Cookies

Transfer the frosting to a large piping bag fitted with a ¾ inch round tip. Pipe a generous swirl on each cooled cookie, but keep it away from the edges—about a ¼ to ½ inch border allows the frosting and cookie edges to shine individually. For a professional finish, I smooth the frosting with a small offset spatula, creating a flat surface ready for the ganache topping.

Step 6: Prepare the Chocolate Ganache

Chop your semi-sweet chocolate and place it in a microwave-safe bowl. Pour heavy whipping cream over the chocolate, fully covering it. Microwave for 1 minute, then let it sit for another minute before stirring gently. Add light corn syrup to achieve a glossy finish. Let this ganache cool at room temperature for 5-10 minutes until it thickens to a spreadable consistency—cooling is essential so it won’t melt your marshmallow frosting when applied.

Step 7: Top Cookies with Ganache

Spoon around 1 ½ tablespoons of ganache onto the center of each frosted cookie and gently spread it out into an even layer, making sure to leave about a ¼ inch border of marshmallow frosting visible. It’s such a satisfying step because that shiny chocolate finish really makes the cookies pop!

Step 8: Add the Decorative Swirl Icing

While the ganache sets (about 15-20 minutes), whip up the pipeable icing with powdered sugar, butter, vanilla, and heavy cream. Pipe a delicate swirl on top of each ganache topping using a small round tip. This final touch adds a bit of extra charm and visual contrast that guests always comment on.

How to Serve Hostess Cupcake Cookies with Marshmallow Frosting Recipe

Garnishes

I usually top the cookies just as the recipe states—the pretty piped icing adds a nice decorative swirl, but I’ve also enjoyed sprinkling a tiny pinch of flaky sea salt or mini chocolate chips on the ganache before it sets. You could even add a few colorful confetti sprinkles for festive occasions!

Side Dishes

Pair these decadent cookies with classic cold milk or a rich hot chocolate to double down on the chocolate experience. They also go surprisingly well with a scoop of vanilla ice cream for an indulgent dessert platter that’ll wow everyone.

Creative Ways to Present

For parties, I like arranging the cookies on a tiered stand to mimick cupcake displays. Wrapping each cookie in a clear cellophane bag tied with a ribbon makes for charming giftable treats. I once made a dessert basket of these cookies alongside cupcakes and marshmallow pops—it was a big hit!

Make Ahead and Storage

Storing Leftovers

I store these cookies in a single layer inside an airtight container at room temperature if I plan to eat them within three days. The frosting is soft but holds up nicely. For a firmer frosting texture, refrigerate them for up to five days—though I prefer room temp for the best chewiness.

Freezing

Freezing the cookies works well if you want to prep ahead. I freeze them on a baking sheet until firm, then layer them in a container separated by parchment paper to prevent sticking. Freeze for up to one month. Just thaw at room temperature before serving—they’ll taste freshly baked!

Reheating

If your cookies get a bit firm in the fridge or freezer, warm them up gently in the microwave for 8-10 seconds—just enough to soften the ganache and frosting without melting everything. Once warmed, enjoy right away for the best melt-in-your-mouth experience.

FAQs

Final Thoughts

This Hostess Cupcake Cookies with Marshmallow Frosting Recipe really feels like a warm hug in dessert form—rich, sweet, with just the right texture balance. I’ve made it for holidays, casual hangouts, and even birthday parties, and it always brings smiles. If you want a delightful chocolate treat that’s both familiar and a little elevated, give this recipe a try. I promise, your kitchen (and your loved ones!) will thank you.

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