Hostess Cupcake Cookies (Copycat)

These Hostess Cupcake Cookies are soft, fudgy chocolate cookies filled with fluffy marshmallow cream, topped with rich chocolate ganache, and finished with the signature white swirl. They taste like a homemade version of classic Hostess cupcakes in thick, bakery-style cookie form.

Course Cookies, Dessert

Cuisine American

Keyword bakery style chocolate cookies, chocolate cupcake cookies, chocolate marshmallow cookies, copycat hostess cupcake cookies, cream filled chocolate cookies, crumbl style chocolate cookies, frosted chocolate cookies, ganache topped cookies, hostess cookies recipe, hostess cupcake cookies

Prep Time 30

Cook Time 12

Chill time 30

Total Time 1 12

Servings 8 large cookies

Calories 540kcal

Cost $10 for entire recipe

Equipment

Stand mixer or hand mixer
Large mixing bowls
Measuring cups and spoons
Rubber spatula
Whisk
Baking sheet
Parchment paper
Cooling rack
Large cookie scoop (about ¼ cup)
piping bag or zip-top bag
Round piping tip (for filling) or small knife

Ingredients

For the Chocolate Cookies

¾ cup unsalted butter softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
1¾ cups all-purpose flour
⅔ cup Dutch-process cocoa powder
1 tablespoon cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the Marshmallow Filling

¾ cup marshmallow fluff
½ cup powdered sugar
¼ cup unsalted butter softened
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
¼ teaspoon almond extract optional

For the Chocolate Ganache

¾ cup semi-sweet chocolate chips
⅓ cup heavy cream

For the White Swirl

½ cup powdered sugar
1 to 2 tablespoons milk

Instructions

Make the Cookies

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes, until light and fluffy.
Add the eggs, vanilla extract, and milk. Mix until smooth and fully combined.
In a separate bowl, whisk together the flour, Dutch-process cocoa powder, cornstarch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a thick, soft dough forms. The dough will be soft and slightly sticky.
Chill the dough for 15 to 20 minutes.
Scoop the dough into 8 large portions, about ¼ cup each, and place them on the prepared baking sheet. Gently flatten each one into a thick disc.
Bake for 11 to 12 minutes, until the edges are set and the centers still look soft but no longer glossy or wet.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Make the Marshmallow Filling

In a medium bowl, beat the marshmallow fluff, powdered sugar, softened butter, vanilla extract, heavy cream, and almond extract if using until light, smooth, and fluffy.
Transfer the filling to a piping bag.

Fill the Cookies

Turn the cooled cookies upside down. Use a piping tip or a small knife to gently core a small hole in the center of each cookie without going all the way through.
Pipe marshmallow filling into each cookie.

Make the Ganache

Place the chocolate chips in a heat-safe bowl.
Heat the heavy cream until warm but not boiling, then pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
Let the ganache cool for 5 to 10 minutes, until slightly thickened.

Decorate

Dip the tops of the cookies into the ganache or spoon ganache over the tops. Let the excess drip off slightly.
In a small bowl, whisk together the powdered sugar and milk for the white swirl until smooth. Add just enough milk to make it pipeable.
Transfer the swirl icing to a piping bag or zip-top bag with the corner snipped. Pipe the classic swirl across the tops of the cookies.
Let the topping set before serving.

Notes

How to Get a Soft, Fudgy Texture

These Hostess Cupcake Cookies are designed to mimic the soft, moist texture of classic Hostess CupCakes. Slightly underbake the cookies so the centers are soft but no longer glossy or wet. Overbaking will make them dry instead of tender and cupcake-like.

Understanding the Dough Texture

The dough will be soft and slightly sticky after mixing—this is completely normal. Do not add extra flour unless absolutely necessary, as this can make the cookies dense and dry. Chilling the dough for 15 to 20 minutes helps control spreading and creates thick, bakery-style cookies.

Why Dutch-Process Cocoa Matters

Using Dutch-process cocoa powder gives these cookies a deeper, smoother chocolate flavor that closely matches the classic snack cake taste. Natural cocoa powder can be used, but the flavor will be slightly more acidic and less rich.

How to Make the Perfect Marshmallow Filling

For the best texture, whip the filling until light and fluffy. Adding a small amount of heavy cream helps create a smooth, airy consistency instead of a dense frosting. The optional almond extract adds a subtle nostalgic flavor that makes the cookies taste more like the original.

Getting a Smooth, Thick Ganache

Let the chocolate ganache cool for 5 to 10 minutes before dipping the cookies. This allows it to thicken slightly, creating a glossy coating that stays on top instead of running off the sides.

How to Fill Cookies Without Breaking Them

When adding the filling, gently core a small hole in the bottom of each cookie without going all the way through. Pipe the filling slowly to avoid cracking and to keep the cookies structurally intact.

Perfecting the Signature Swirl

For the classic swirl, the icing should be thick but pipeable. If it is too thin, it will spread and lose definition. Adjust with small amounts of powdered sugar or milk until the consistency is just right.

Best Way to Serve and Store

These cookies taste best at room temperature once the ganache has fully set. This allows the chocolate, cream filling, and cookie texture to come together for the best flavor and overall experience.