If you’ve ever wished you could have your favorite Hostess cupcake and cookie jar in one irresistible treat, you’re going to love this Hostess Cupcake Cookies with Marshmallow Frosting Recipe. These cookies nail that iconic chocolatey exterior and fluffy marshmallow center, but with a homemade twist you won’t be able to resist. They’re soft, chewy, and topped with the smoothest marshmallow frosting that tastes just like the classic you remember.

What makes this Hostess Cupcake Cookies with Marshmallow Frosting Recipe so special? It’s the perfect treat for celebrations, afternoon pick-me-ups, or even just a cozy night with a warm drink. I swear every batch disappears faster than I can bake them, and sharing them feels like passing around little bites of nostalgia. You’re going to want to keep this recipe close – it’s a guaranteed crowd-pleaser that’s easier to make than you’d think.

Ingredients You’ll Need

These ingredients come together beautifully to recreate that dreamy Hostess cupcake vibe, focusing on rich chocolate, fluffy marshmallow, and that soft-cookie texture. Here’s a little tip: using quality cocoa powder really makes the chocolate pop, and room temperature butter keeps your dough and frosting silky smooth.

Unsalted Butter: Softened to room temperature for easy creaming; essential for that moist, tender cookie texture and creamy frosting.
Light Brown Sugar: Adds moisture and a subtle molasses flavor, keeping those cookies chewy and rich.
Granulated Sugar: Balances the sweetness and helps with structure in your cookie dough.
Large Eggs: Also room temperature to help your dough mix evenly and provide natural leavening.
Vanilla Extract: A key flavor booster, especially in the marshmallow frosting—you’ll notice the difference with pure vanilla!
All-Purpose Flour: The base that gives your cookies a tender bite but still enough structure.
Dutch Processed Unsweetened Cocoa Powder: Provides a deep, smooth chocolate flavor with less acidity than natural cocoa.
Cornstarch: Helps make the cookies extra soft and tender, which mimics that pillowy Hostess texture perfectly.
Baking Soda: Gives just the right lift for a soft crumb and a slight chew.
Salt: Enhances all those sweet chocolate flavors.
Marshmallow Creme (Marshmallow Fluff): The star of the frosting—airy, sweet, and perfectly gooey.
Powdered Sugar: Sifted for smooth frosting without lumps, essential for both the marshmallow frosting and decorative piping icing.
Heavy Whipping Cream: Helps adjust frosting consistency to that perfect, spreadable fluffiness.
Semi-Sweet Chocolate Baking Bar: Used for the chocolate ganache drizzle – melts beautifully and adds a glossy finish.
Light Corn Syrup: Adds shine and helps the ganache stay smooth.

Variations

I love customizing this Hostess Cupcake Cookies with Marshmallow Frosting Recipe depending on the season or my mood, and you absolutely should too! Feel free to get creative – it’s all about enjoying the process and making it your own. Here are some of my favorite tweaks.

Chocolate Lovers’ Upgrade: Add mini chocolate chips right into the cookie dough. I did this once for a birthday party, and they disappeared in no time.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend with xanthan gum to keep that soft chewy texture intact.
Peanut Butter Twist: Add a swirl of peanut butter to the cookie dough before baking – it’s a nostalgic treat that pairs wonderfully with the marshmallow frosting.
Vegan Adaptation: Use vegan butter, aquafaba as an egg substitute, and a dairy-free marshmallow fluff to make it vegan-friendly without sacrificing the classic taste.
Seasonal Flavors: Try adding peppermint extract to the frosting for festive holidays or orange zest for a fresh twist.

How to Make Hostess Cupcake Cookies with Marshmallow Frosting Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating your softened butter with both the light brown and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand or stand mixer on medium speed. Doing this well creates the perfect base for tender cookies that rise just right. Pro tip: scrape down the sides of your bowl partway through so everything’s evenly mixed.

Step 2: Incorporate Eggs and Vanilla

Add your eggs one at a time, beating well after each addition. Then pour in the vanilla extract and give it one last mix. The eggs are what add moisture and richness, so using room temperature eggs helps everything blend smoothly without curdling your butter mixture.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together. Gradually add the dry ingredients to your wet mixture on low speed. Mix just until combined—overmixing here will make your cookies tough, and we want soft, tender bites every time.

Step 4: Shape and Bake the Cookies

Next, scoop the dough into evenly sized balls (about 1.5 tablespoons each) and flatten them slightly on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 9-11 minutes. You’re aiming for the edges to set but the centers soft—this is what keeps them chewy after cooling. A light crack on top is a good sign!

Step 5: Prepare the Marshmallow Frosting

While your cookies cool, whip up the marshmallow frosting by beating butter until creamy, then gradually adding sifted powdered sugar, vanilla extract, salt, and your chunky jar of marshmallow creme. Add heavy cream spoonful by spoonful until it reaches a fluffy, spreadable consistency. This frosting is what makes the whole recipe sing—it’s light, sweet, and just marshmallowy enough to keep you coming back for more.

Step 6: Make the Chocolate Ganache

Chop your semi-sweet chocolate and place it in a heatproof bowl. Warm the heavy cream and corn syrup just until steaming, then pour it over the chocolate. Let it sit for a minute, then stir slowly until silky smooth. This luscious ganache will finish off your Hostess Cupcake Cookies with Marshmallow Frosting Recipe with a glossy, rich drizzle.

Step 7: Assemble and Decorate

Once the cookies are completely cooled, spread a generous layer of marshmallow frosting on each, then drizzle or pipe on the chocolate ganache. For the final touch, make a quick decorative icing by creaming butter, powdered sugar, vanilla, and heavy cream, then pipe small swirls on top of the ganache. It looks adorable and adds a little buttery sweetness to balance things out.

How to Serve Hostess Cupcake Cookies with Marshmallow Frosting Recipe

The image shows several white bowls with baking ingredients arranged on a white marbled surface. At the top left is a large bowl filled with white flour with a soft, powdery texture. To its right, two brown eggs rest directly on the surface. Below the eggs, a smaller bowl contains fine white powdered sugar. Next to the flour bowl on the left, a tiny bowl has light brown sugar with a grainy texture. Below this is a bowl with two pieces of pale yellow butter sitting in a small amount of liquid, likely honey or syrup. In the center, a white bowl holds dark brown cocoa powder with a dry, powdery look. To the right of the cocoa powder, a small stack of dark chocolate squares with smooth, glossy surfaces is placed directly on the marble. Finally, at the bottom right, a bowl shows thick, white cream or frosting with a smooth, swirled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt or add mini chocolate chips on top for a little texture contrast. For festive occasions, crushed peppermint or colorful sprinkles add a playful touch. These little extras aren’t just for looks—they bring out the flavors even more.

Side Dishes

When I serve these cookies, I usually pair them with a glass of cold milk or a cup of fresh coffee. They also go surprisingly well with vanilla ice cream on the side if you want to turn it into a dessert platter for guests. Simple, classic, and utterly satisfying.

Creative Ways to Present

For birthday parties or holiday gatherings, I’ve arranged these Hostess Cupcake Cookies with Marshmallow Frosting Recipe on tiered stands with little cupcake liners to make them look like mini cupcakes. Wrapping them individually in cellophane bags tied with ribbon also makes fantastic favors. Presentation can make them feel extra special, even though the cookies themselves are already the star of the show.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Cupcake Cookies with Marshmallow Frosting Recipe in an airtight container at room temperature for up to 3 days. To prevent the frosting from getting too sticky, I place parchment paper between layers if stacking. They stay soft, moist, and delicious—fresh as if just baked.

Freezing

If you want to freeze them, I recommend freezing the cookies and frosting separately. Freeze the cookies in a single layer on a baking sheet first, then transfer to a zip-top bag. For the frosting, scoop into a container and cover tightly. When ready, thaw at room temperature and assemble with the ganache before serving. This keeps everything tasting fresh and flawless.

Reheating

I usually don’t warm these cookies too much since the frosting can melt, but if you want to gently warm them, a few seconds in the microwave (like 5-7 seconds) does the trick. It softens the chocolate ganache and enhances that gooey marshmallow frosting without sliding off. Just watch it carefully!

FAQs

Can I make the Hostess Cupcake Cookies with Marshmallow Frosting Recipe ahead of time?

Absolutely! You can bake the cookies a day or two in advance and prepare the marshmallow frosting separately. Store both in airtight containers and assemble just before serving for the best texture and appearance.
What’s the best way to keep the frosting from getting sticky?

Keeping the cookies and frosting refrigerated will help, but if you prefer room temperature, separate layers with parchment paper to avoid sticking. Using room temperature ingredients initially also ensures the frosting sets well without excess moisture.
Can I use store-bought marshmallow fluff in the frosting?

Yes! The recipe uses a 7-ounce jar of marshmallow creme (fluff), which is exactly what adds the signature marshmallow texture and flavor to the frosting. It’s perfect for convenience without sacrificing taste.
How do I know when the cookies are done baking?

Look for edges that are set and a slight crack on top, but keep the centers soft. They’ll firm up as they cool, so don’t overbake – keeping them slightly underdone ensures chewy, tender cookies.
Can I skip the chocolate ganache?

Of course! While the ganache adds a lovely glossy finish and richness, the cookies are delicious with just the marshmallow frosting. You can also try drizzling melted chocolate chips as a simpler alternative.

Final Thoughts

This Hostess Cupcake Cookies with Marshmallow Frosting Recipe holds a special place in my heart because it brings back sweet memories and satisfies that chocolate-marshmallow craving like no other. Baking these cookies is such a joy, and sharing them is even sweeter. I hope you make these soon and enjoy every gooey, chocolaty bite as much as I do—it’s like a little homemade hug in every mouthful.