Why You’ll Love This Recipe

These Hostess Cupcake Cookies offer everything you love about the iconic treat: a rich chocolate cookie, a creamy filling, and a sweet chocolate drizzle. The soft, chewy cookie base pairs perfectly with the creamy filling, and the glossy chocolate glaze adds the finishing touch. They’re fun to make, incredibly delicious, and a perfect treat for any occasion, whether you’re sharing them with friends or enjoying them on your own.

Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons milk (add more if needed to adjust dough consistency)

For the Cream Filling:

1 cup powdered sugar
1 tablespoon unsalted butter, softened
2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon salt

For the Chocolate Glaze:

½ cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Add the egg and vanilla extract, and mix until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Add 2 tablespoons of milk to the dough if needed to adjust consistency. The dough should be thick but pliable.
Form the dough balls: Scoop about 1 ½ tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the dough: Gently press each dough ball down with the back of a spoon or your fingers to slightly flatten the dough.

Bake the Cookies:

Bake: Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool, so don’t overbake them.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Filling:

Prepare the cream filling: While the cookies are cooling, beat together the powdered sugar, softened butter, milk, vanilla extract, and salt in a medium bowl. The filling should be smooth, creamy, and thick enough to pipe onto the cookies.
Pipe the filling: Transfer the cream filling to a piping bag or a plastic sandwich bag with the tip cut off. Pipe a swirl of cream in the center of each cooled cookie.

Make the Chocolate Glaze:

Prepare the glaze: In a small saucepan, melt the chocolate chips, butter, and milk over low heat. Stir constantly until smooth and fully combined.
Drizzle the glaze: Drizzle the chocolate glaze over the top of each cookie, covering the cream filling in the center. Allow the glaze to set for a few minutes before serving.

Serve:

Enjoy: Once the glaze has set, serve these delicious Hostess Cupcake Cookies and enjoy the perfect blend of chocolate, cream, and sweetness in every bite!

Servings and Timing

Servings: About 18-20 cookies
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 40 minutes

Variations

Use different fillings: You can experiment with different fillings, such as vanilla buttercream, marshmallow fluff, or even a chocolate ganache, depending on your preference.
Add a twist to the glaze: Try using milk chocolate or white chocolate instead of semisweet chocolate for a different flavor of glaze.
Make them mini: For smaller cookies, use a smaller scoop of dough, and reduce the baking time by 2-3 minutes.
Add a sprinkle of salt: If you like the sweet-and-salty combination, sprinkle a pinch of sea salt on top of the chocolate glaze for added flavor.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 3-4 days.
Freezing: Freeze the unbaked dough balls for up to 3 months. Bake them straight from frozen, adding 1-2 extra minutes to the baking time.
Reheating: To reheat, microwave the cookies for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 3-4 minutes.

FAQs

Can I use store-bought chocolate frosting for the filling?

Yes, you can substitute store-bought chocolate frosting or whipped cream for the homemade filling if you’re short on time. Just be sure the consistency is thick enough to pipe onto the cookies.

Can I use a different chocolate for the glaze?

Yes! You can swap out the semisweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate for the glaze. Adjust the amount of milk accordingly if the glaze is too thick or thin.

Can I use a different flavor for the filling?

Absolutely! While vanilla is the traditional choice, you can flavor the filling with a little bit of almond extract or hazelnut spread for a fun twist.

How do I prevent the cookies from spreading too much?

Chill the cookie dough before baking, as this helps the cookies hold their shape. Also, ensure you’re not using too much milk, as this can make the dough too soft and cause the cookies to spread.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free 1:1 flour substitute for the all-purpose flour in this recipe. Make sure the rest of the ingredients are gluten-free as well.

Conclusion

Hostess Cupcake Cookies are the ultimate indulgent treat, with a soft chocolate cookie base, creamy filling, and a glossy chocolate glaze on top. These cookies are a fun, homemade version of the classic Hostess snack, and they’re sure to impress anyone who loves a combination of chocolate and cream. Easy to make and full of nostalgic flavor, these cookies are perfect for parties, gatherings, or simply satisfying a sweet craving.

Hostess Cupcake Cookies

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Hostess Cupcake Cookies are an indulgent twist on the classic Hostess treat, featuring a rich chocolate cookie base filled with a creamy vanilla filling and topped with a rich chocolate glaze. These cookies combine the best of chocolate and cream in every bite.

Author: Laura
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 40 minutes
Yield: About 18-20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Add 2 tablespoons of milk if needed to adjust dough consistency. The dough should be thick but pliable.
Scoop about 1 ½ tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each dough ball down slightly.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool, so don’t overbake them.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
For the cream filling: Beat together the powdered sugar, softened butter, milk, vanilla extract, and salt in a medium bowl until smooth and creamy. Pipe the cream filling onto the cooled cookies using a piping bag or a plastic sandwich bag with the tip cut off.
For the glaze: In a small saucepan, melt the semisweet chocolate chips, butter, and milk over low heat, stirring constantly until smooth and fully combined. Drizzle the glaze over the cream-filled cookies.
Allow the glaze to set for a few minutes before serving. Enjoy your delicious Hostess Cupcake Cookies!

Notes

If you prefer a different filling, you can substitute the vanilla filling with chocolate ganache or marshmallow fluff.
For a different flavor twist, use milk chocolate or white chocolate for the glaze.
If you want mini cookies, reduce the dough portion size and bake for 6-8 minutes.
To make gluten-free cookies, use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 30g
Sodium: 150mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg