Description
Hostess cupcake cookies deliver nostalgic childhood memories with a delightful twist on classic snack cakes. Rich chocolate dough and creamy marshmallow filling create a playful homage to beloved packaged treats that spark joy with each sweet, indulgent bite.
Ingredients
Scale
Main Ingredients for Chocolate Cookies:
- 1 cup (226 grams) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 ½ cups (353 grams) all-purpose flour
- 1 cup (109 grams) Dutch process cocoa powder
Liquid and Flavor Enhancers:
- 1 ½ tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 1 ½ teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
Frosting and Topping Ingredients:
- ¾ cup granulated sugar
- 3 large egg whites
- ½ cup marshmallow fluff
- 1 teaspoon vanilla extract
- 3 ounces (85 grams) semi-sweet chocolate (chocolate chips or finely chopped baking chocolate)
- ¼ cup (60 milliliters) heavy cream
- ½ cup white chocolate wafers (or white chocolate chips)
- 1 teaspoon vegetable oil (if using chocolate chips)
Instructions
- Craft chocolate cookie dough by thoroughly blending butter, sugars, and wet ingredients until creamy and homogeneous. Incorporate dry ingredients gradually, mixing until a uniform texture emerges.
- Shape cookie dough into uniform disks, ensuring consistent thickness and spacing on parchment-lined baking sheet. Carefully monitor baking process to achieve perfectly crisp edges and slight surface cracking.
- Allow cookies to cool completely on wire rack, maintaining structural integrity and preventing moisture retention.
- Create marshmallow meringue frosting through precise temperature-controlled technique. Gradually heat sugar and egg whites, whisking consistently to develop smooth, stable mixture.
- Transition heated mixture to stand mixer, whipping vigorously until meringue develops stiff, glossy peaks. Fold in marshmallow fluff and vanilla, maintaining optimal texture and flavor.
- Prepare rich chocolate ganache by combining heated cream with premium chocolate. Gently whisk until silky smooth, allowing mixture to rest and thicken naturally.
- Melt white chocolate carefully in microwave, stirring intermittently to prevent scorching. Transfer to piping bag for precise decorative application.
- Assemble cookies by generously piping marshmallow frosting onto cooled base. Layer chocolate ganache strategically, creating elegant swirled effect.
- Finish with signature white chocolate decorative loops, mimicking classic Hostess cupcake design. Ensure intricate detailing reflects professional pastry technique.
Notes
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create a more uniform shape.
- Use an instant-read thermometer when making the marshmallow meringue to ensure food safety and perfect texture.
- Let the ganache cool and thicken slightly before topping to achieve a beautiful, smooth finish.
- Pipe the marshmallow frosting with consistent pressure for a professional-looking swirl on each cookie.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
- Clean your piping bags and tips immediately after use to prevent hardened frosting and make future decorating easier.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg