Hostess Cupcake Cookies with Marshmallow Frosting Recipe

If you’re anything like me and love recreating nostalgic treats at home, you’re going to adore this Hostess Cupcake Cookies with Marshmallow Frosting Recipe. Imagine soft, chocolatey cookies topped with fluffy marshmallow frosting, rich chocolate ganache, and a delicate decorative swirl—just like the iconic Hostess cupcakes we grew up loving. I absolutely love how this recipe balances textures and flavors, and trust me, once you make these, you’ll want to keep baking them for every special occasion. Stick around, and I’ll walk you through everything to get these just right!

Ingredients You’ll Need

The magic in this Hostess Cupcake Cookies with Marshmallow Frosting Recipe lies in quality ingredients coming together perfectly—you’ll want fresh butter for creaminess, rich Dutch cocoa for deep chocolate flavor, and fluffy marshmallow creme to nail that iconic frosting texture. Shopping tip: Dutch-processed cocoa delivers a more mellow, less acidic chocolate flavor that won’t overpower, so definitely go for it.

• Unsalted butter: I always use room temperature butter for easier creaming and smooth texture in both the cookies and frosting.
• Light brown sugar: Adds a lovely moisture and subtle caramel note to the cookie dough.
• Granulated sugar: Works with brown sugar to ensure the cookies aren’t too dense but still tender.
• Eggs: Room temperature eggs mix better, giving the dough a smooth consistency.
• Vanilla extract: Make sure it’s pure for the best flavor—vanilla complements the chocolate beautifully here.
• All-purpose flour: The base of the dough, giving structure but handled carefully to keep cookies soft.
• Dutch processed cocoa powder: This gives your cookies that rich, dark chocolate taste without bitterness.
• Cornstarch: A little trick I discovered to keep the cookies tender and slightly cakey, which works great for this recipe.
• Baking soda: Adds a subtle lift to your cookies.
• Salt: Enhances all the flavors—you definitely don’t want to skip it.
• Powdered sugar: Used in both frostings, sifted to avoid lumps and ensure smoothness.
• Marshmallow creme (fluff): The star of the frosting — the key to getting that soft, cloud-like swirl on top.
• Heavy whipping cream: Adjusts frostings to the perfect, pipeable consistency.
• Semi-sweet chocolate baking bar: For the luscious ganache—chop it finely so it melts evenly.
• Light corn syrup: This sneaky ingredient keeps the ganache glossy and silky without crystallizing.

Variations

I love that this Hostess Cupcake Cookies with Marshmallow Frosting Recipe is pretty flexible—you can easily tailor it to your preferences or dietary needs without losing its classic charm. When I experimented, I found a few ways to shake things up and keep it interesting:

• Gluten-Free Version: I swapped in a gluten-free flour blend once, and while texture was a touch different, it still tasted amazing—just be sure to add a little xanthan gum for structure.
• Dairy-Free Adaptation: Using vegan butter and coconut cream instead of heavy cream works well, but the ganache can be a bit firmer, so warm it gently before spreading.
• Flavor Twists: Adding a teaspoon of espresso powder to the dough really boosts the chocolate flavor—I highly recommend it if you like a deeper taste.
• Seasonal Decorations: I like swapping the decorative icing color or adding festive sprinkles for holidays—it makes these cookies perfect gifts or party treats.

How to Make Hostess Cupcake Cookies with Marshmallow Frosting Recipe

Step 1: Whip Up the Cookie Dough

Start by preheating your oven to 350°F and lining baking sheets with parchment paper. Now, cream together the softened butter with both sugars until the mixture is light and fluffy — I like to do this for about 2-3 minutes so that the texture is just right. Next, add the eggs one at a time, mixing thoroughly after each addition, and stir in vanilla. Don’t forget to scrape the bowl edges so nothing is missed. In a separate bowl, sift together all your dry ingredients—flour, cocoa, cornstarch, baking soda, and salt—then gradually mix those into your wet ingredients on low speed. The dough will get thick, which is exactly what you want for these cookies. One of the tricks I learned is to flatten dough balls gently with your palm before baking; it helps them bake evenly and snap just right.

Step 2: Bake Your Cookies Just Right

Using a large cookie scoop (about 3 tablespoons), drop 8 dough balls onto each tray, spacing them at least 2 inches apart. Lightly flatten each ball to a 2-2¼ inch disc. Bake for 9 to 11 minutes, watching for edges to crack slightly and centers to set. This part took me a few tries to nail down; the cookies should still be soft when you take them out as they’ll firm up while cooling. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely — frosting warm cookies is a recipe for meltdown!

Step 3: Make the Marshmallow Frosting

While your cookies bake and cool, start whipping the marshmallow frosting. Blend butter on medium-high until smooth and fluffy, then slowly add sifted powdered sugar in increments. Once all sugar is incorporated, mix in vanilla and salt and whip again until light and airy—this takes about 2-3 minutes. Then comes the star: add marshmallow creme and beat until fully combined. Add the heavy cream tablespoon by tablespoon until your frosting reaches that soft but pipeable perfect consistency. I found getting the texture right takes a bit of patience but trust me, it’s worth the effort. Transfer this to a large piping bag fitted with a round tip for easy swirling.

Step 4: Pipe the Marshmallow Swirls

Pipe generous swirls onto the cooled cookies, leaving a ¼ to ½ inch edge around the cookie bare—just like the real Hostess cupcakes. If the frosting tops don’t look perfectly flat, a gentle touch with a small offset spatula smooths them out nicely. This prep makes it easier to spread the ganache without mixing layers.

Step 5: Prepare the Chocolate Ganache

Chop your semi-sweet chocolate finely and place it in a microwave-safe bowl. Pour heavy cream over the chocolate, making sure all pieces are covered, and microwave for 60 seconds. Let the warm bowl rest for another minute off heat, then stir until glossy and smooth. Stir in corn syrup for that perfect sheen and spreadability. Let the ganache cool at room temp for 5-10 minutes; you want it thick but still spreadable, so it won’t drip down the sides when spooned over frosting.

Step 6: Top Cookies with Ganache and Decorate

Spoon about 1½ tablespoons of ganache onto each marshmallow-topped cookie’s center and gently spread it outwards, leaving a slim marshmallow border visible. Then, for that extra special touch, whip up the pipeable icing by creaming butter and powdered sugar, blending in vanilla and cream until smooth. Use a small piping tip to add delicate swirls on top of the set ganache. Let your cookies rest at room temperature for 30-45 minutes so all layers firm up just right—this step makes a big difference in presentation!

How to Serve Hostess Cupcake Cookies with Marshmallow Frosting Recipe

Garnishes

I usually keep garnishes simple to let the cookie shine—sometimes a delicate dusting of cocoa powder or a handful of festive sprinkles on the final decorative swirl adds a whimsical touch. Fresh raspberries on the side can also be a lovely contrast. My family loves how the small color pop from sprinkles makes them party-ready without extra fuss.

Side Dishes

These cupcakes cookies pair wonderfully with a tall glass of cold milk or your favorite coffee. For a brunch or dessert table, I like to serve them alongside fresh fruit salad or light whipped cream to balance richness.

Creative Ways to Present

For birthdays or holidays, arrange the cookies on tiered trays to mimic a cupcake stand. I’ve even tried wrapping each cookie in clear cellophane tied with a ribbon to make cute, edible favors. Using colored piping icing to write initials or fun shapes adds a personalized touch that’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Cupcake Cookies in a single layer inside an airtight container at room temperature for 2-3 days, which keeps the cookies soft but the frosting firm enough to hold its shape. I’ve noticed if you refrigerate them, the frosting firms up even more, which some folks prefer, but I personally like room temp softness best.

Freezing

Freezing works like a charm! I freeze the cookies first on a sheet pan so they don’t stick together, then layer them with parchment paper in a freezer-safe container for up to a month. When you’re ready to eat, just thaw them at room temperature for a couple of hours. The texture and flavors hold up surprisingly well.

Reheating

Reheating isn’t really necessary, but if you want that freshly-baked warmth, pop the cookies in the microwave for 10-15 seconds. Just be careful not to melt the marshmallow frosting too much—you want a gentle warmth that brings out the soft cookie texture without disaster.

FAQs

Final Thoughts

This Hostess Cupcake Cookies with Marshmallow Frosting Recipe has become one of my personal favorites to bake when I want that nostalgia fix with a homemade touch. I used to struggle getting the perfect balance between soft cookies and fluffy frosting, but once I nailed the steps here, it’s been a total game changer at home. Baking these feels like sharing a little piece of childhood with everyone who tries them—and I hope you’ll enjoy every bite just as much as I do!

Print