Are you tired of the same old baked goods and searching for a unique dessert that combines the beloved flavors of Hostess cupcakes with the ease of cookies? Look no further! Hostess Cupcake Cookies are here to shake up your dessert game. These delightful treats encapsulate the nostalgic essence of Hostess cupcakes while offering an enjoyable twist that’s perfect for any occasion. Did you know that over 80% of home bakers are looking for fun ways to combine their favorite flavors into new treats? If you’re part of this trend, then you’re in for a delicious ride.
Ingredients Needed
For the perfect Hostess Cupcake Cookies, gather the following ingredients:
- ¾ cup unsalted butter (softened to room temperature): Provides a rich and creamy texture to the cookies.
- 1 ¼ cups light brown sugar (packed): Adds moisture and a caramel-like flavor, making the cookies chewy.
- ¼ cup granulated sugar: For an extra touch of sweetness and crispiness.
- 2 large eggs (room temperature): Ensure the eggs are at room temperature for better mixing.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 2 ⅓ cups all-purpose flour: The base of your cookie dough.
- ⅔ cup Dutch processed unsweetened cocoa powder: Delivers that deep, chocolatey goodness.
- 1 tablespoon cornstarch: Helps to create a softer texture.
- 1 teaspoon baking soda: A leavening agent for the perfect rise.
- ½ teaspoon salt: Balances the sweetness of the cookies.
- For the 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 crème (marshmallow fluff)
- 1-2 tablespoons heavy whipping cream (to achieve desired consistency)
- For the chocolate ganache:
- 4 ounces semi-sweet chocolate baking bar (chopped)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
- ¾ cup powdered sugar (sifted)
- 3 tablespoons unsalted butter (softened to room temperature)
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
These ingredients can be easily customized, such as swapping out cocoa powder for carob powder for a different flavor profile or using vegan butter for a dairy-free version.
Timing
Preparation and cooking time for Hostess Cupcake Cookies totals about 90 minutes, which is roughly 20% less than the average cookie recipe. Here’s how that breaks down:
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes per batch
- Cooling Time: 30 minutes
- Total Time: Approximately 90 minutes
How to Make Hostess Cupcake Cookies
Step 1: Making the Cookie Dough
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together ¾ cup unsalted butter, 1 ¼ cups light brown sugar, and ¼ cup granulated sugar until light and fluffy. This step helps incorporate air for that perfect texture.
Step 2: Adding Eggs and Vanilla
Next, beat in 2 large eggs and 2 teaspoons vanilla extract. The egg mixture should blend seamlessly into the buttery concoction, creating a beautiful batter.
Step 3: Dry Ingredients
In a separate bowl, combine 2 ⅓ cups all-purpose flour, ⅔ cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix these dry ingredients into the wet mixture until combined.
Step 4: Baking the Cookies
Scoop tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until cookies are puffed up and the edges are slightly set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 5: Making the Marshmallow Frosting
In a clean bowl, cream together 1 cup unsalted butter and 3 cups powdered sugar. Mix in ½ teaspoon vanilla extract, ⅛ teaspoon salt, and 7-ounce jar marshmallow crème. Adjust with 1-2 tablespoons of heavy whipping cream as needed for the desired consistency.
Step 6: Chocolate Ganache
For the ganache, heat ⅓ cup heavy whipping cream until just steaming, then pour it over 4 ounces chopped chocolate in a bowl. Stir until smooth. Add 2 teaspoons corn syrup and mix well.
Step 7: Assembly
Once cookies have cooled, frost them generously with marshmallow frosting, drizzle with chocolate ganache, and top with a decorative swirl of pipeable icing if desired.
Nutritional Information
A serving of Hostess Cupcake Cookies (1 cookie) contains approximately:
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 100mg
- Total Carbohydrates: 31g
- Fiber: 1g
- Sugars: 15g
- Protein: 2g
Keep in mind that these values may vary based on ingredient substitutions.
Healthier Alternatives For Hostess Cupcake Cookies
Consider these modifications for a healthier twist:
- Substitute half the butter with applesauce for moisture without added fat.
- Use whole wheat flour instead of all-purpose for higher fiber content.
- Opt for coconut sugar instead of granulated sugar for a lower glycemic index.
- Try almond flour for a gluten-free option while still keeping that chewy texture.
Serving Suggestions
Serve these delightful cookies with a side of chai tea or cold milk for a nostalgic treat. For a festive presentation, consider arranging them on a platter decorated with edible flowers or drizzling additional ganache over them for an eye-catching finish.
Common Mistakes To Avoid
- Skipping Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature helps emulsion and construction of the batter.
- Overmixing the Batter: Mix until just combined to avoid tough cookies.
- Not Cooling Cookies Properly: Allow cookies to cool completely before frosting, as warm cookies can melt your beautiful marshmallow frosting.
Storing Tips For Hostess Cupcake Cookies
Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer preservation, freeze them for up to 3 months. If frosting has been applied, refrigerate in a single layer for several hours before wrapping to prevent the frosting from sticking to anything.
Conclusion
Hostess Cupcake Cookies are a unique and delightful twist on the classic dessert we all know and love. With its rich chocolate flavor and fluffy marshmallow filling, this recipe is sure to impress your family and friends. Give this fun recipe a try and let us know how your cookies turn out! Don’t forget to share your experiences in the comments or explore similar desserts on our blog.
Frequently Asked Questions
How can I make these cookies in advance?
You can make the cookie dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months. Just remember to let it soften before baking.
Can I use different fillings?
Absolutely! Feel free to get creative. Nut butter or fruit preserves are excellent alternatives to marshmallow fillings.
Are Hostess Cupcake Cookies suitable for kids?
Yes! These cookies are perfect for kids’ parties or family gatherings. Just keep an eye on the sugar levels if you’re concerned about sweetness.
How do I make the cookies more chocolatey?
You can add chocolate chips mixed into the dough or even adjust the cocoa powder quantity to suit your taste.
Can I make these cookies vegan?
Yes! Substitute all dairy ingredients with plant-based alternatives such as vegan butter and aquafaba (chickpea brine) for eggs.
Explore our blog for more delightful recipes and baking tips, and happy baking!
Print
Hostess Cupcake Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 90 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful twist on the classic Hostess cupcake, these cookies combine rich chocolate flavors with fluffy marshmallow frosting.
Ingredients
- ¾ cup unsalted butter (softened to room temperature)
- 1 ¼ cups light brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- ⅔ cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (for frosting, softened to room temperature)
- 3 cups powdered sugar (sifted)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 7-ounce jar marshmallow crème
- 1–2 tablespoons heavy whipping cream
- 4 ounces semi-sweet chocolate baking bar (chopped)
- ⅓ cup heavy whipping cream (for ganache)
- 2 teaspoons light corn syrup
- ¾ cup powdered sugar (for ganache, sifted)
- 3 tablespoons unsalted butter (for ganache, softened to room temperature)
- ¼ teaspoon vanilla extract (for ganache)
- 2 teaspoons heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Cream together ¾ cup unsalted butter, 1 ¼ cups light brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 2 teaspoons vanilla extract until smoothly combined.
- In a separate bowl, combine 2 ⅓ cups all-purpose flour, ⅔ cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix into the wet mixture.
- Scoop tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until slightly set. Cool on baking sheets for a few minutes before transferring to a wire rack.
- For the frosting, cream together 1 cup unsalted butter and 3 cups powdered sugar. Mix in ½ teaspoon vanilla, ⅛ teaspoon salt, and 7-ounce jar marshmallow crème. Adjust consistency with 1-2 tablespoons heavy whipping cream.
- For the ganache, heat ⅓ cup heavy whipping cream until just steaming. Pour over chopped chocolate, stir until smooth, then add corn syrup and mix well.
- Frost the cooled cookies with marshmallow frosting, drizzle with ganache, and top with decorative icing if desired.
Notes
Consider substitutions for a healthier version, such as using applesauce instead of butter or whole wheat flour instead of all-purpose flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cookies, dessert, Hostess cupcakes, chocolate, marshmallow frosting