Looking for a rich, decadent, homemade version of a childhood treat? Look no further than these Hostess Cookies. The base is a deeply chocolate cookie topped with a vanilla flavored marshmallow cream, soft set chocolate ganache and those classic hostess swirls. This cookie is an absolute show stopper! See the recipe tips below to ensure your cookies turn out perfect every time.
Recipe tips
Chill the cookie dough: These cookies are made with melted butter. They are super flavorful but because the fat is melted, they can easily spread. In order to avoid over spreading you should chill the dough for at least 30 minutes. I find the easiest way to do this is to scoop the cookie dough and then chill it. Otherwise you are fighting to scoop the cool dough. Only bring out enough and place on the prepared baking sheet to bake, don’t let the chilled dough sit on the counter and become warm again! If they spread a little see my tip below on how to reshape the cookies
Perfectly round cookies every time! This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! This works especially with these cookies since they tend to spread. As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
Cocoa powder: I like to use dark chocolate cocoa powder because I feel it intensifies the chocolate flavor. That’s not required, you can really use any type of cocoa powder you prefer or have in your pantry! If you’d like to try dark chocolate, you can typically find it in your baking aisle at the grocery store. I also like to use Ghirardelli’s!
Chilling the cookie when decorating: I like the chill to cookie after each layer because it makes it a little easer to decorate. It’s not required and if stored at room temperature the ganache will be a soft set ganache. If you chill them the ganache will be a little thicker and set up like the picture below.
This recipe is the epitome of a rich and decadent dessert. I typically cut these cookies in quarters and find myself coming back to eat the whole thing 🙂 If you’re looking for other Hostess recipes, click here!
Hostess Cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
For the marshmallow layer:
- ¾ cup salted butter room temperature. I use salted but you can use unsalted if you prefer!
- 7 oz marshmallow creme
- 1 tsp vanilla extract
- 2 cups powdered sugar
- ½ tsp kosher salt
- 2 tbsp heavy cream or milk room temperature
For the ganache:
- 8 oz semi-sweet chocolate I like to use baking chocolate bars but you can use chocolate chips as well!
- ¾ cup heavy cream
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a large sized cookie dough scoop, about 3 tablespoons of dough per ball, to scoop 16 even cookies and place on the prepared baking sheet. **To make smaller cookies see notes below! Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and help prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 14 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
For the marshmallow layer:
- Add butter, marshmallow fluff and vanilla to the bowl of a stand mixer and beat on medium speed until combined. Add in the powdered sugar, salt and 2 tbsp of milk or heavy cream. Mix until smooth. If you'd like it to be a little thinner, add milk or heavy cream until it reached desired consistency but you want it thick and spreadable.
For the ganache:
- While the cookies are cooling, make the ganache. Break the chocolate up into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes whisk to stir until completely smooth. Let cool for 15 minutes, or until it is a little thicker and spreadable consistency.
For assembly:
- Add a little more than ¼ cup of the marshmallow cream to a piping bag with a small round tip. Set aside.
- Once the cookies have completely cooled you can assemble! Scoop about 3 tablespoons of the marshmallow cream onto the cookies and spread, leaving about ¼ inch around the edges of the cookies bare.
- I like to chill my cookies in between each layer for 30 minutes to make assembly easier, but it's not required! Add about 2 tablespoons of ganache on top of the marshmallow cream and spread while again leaving about ¼ inch of the marshmallow cream around the edges.
- Pipe swirls on the cupcake and serve! You can also refrigerate to allow the ganache to set up, otherwise as room temp this will be a soft set ganache. Enjoy!
Deb
Can I bake these in a whoppie pie pan?
Emily
I haven’t tried to make these in a whoopee pie pan so I’m not sure. If you end up trying it let me know how they turn out!