Step-by-step instructions
For the Cookies:
- Preheat your oven to 365°F. Line a baking sheet with parchment paper for easy cleanup.
- In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth and well combined.
- Add the room temperature eggs, light corn syrup, and vanilla extract. Mix until the batter is fully incorporated.
- Gradually add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix until just combined—don’t over-mix!
- Use a portion scoop to create 1/4 cup balls of dough, placing them on the prepared baking sheet. Flatten each ball slightly with your hand.
- Bake for about 10 minutes, then let them cool on a wire rack.
For the Marshmallow Meringue Frosting:
- In a heatproof bowl, whisk together the granulated sugar and egg whites over simmering water until it reaches 160°F.
- Transfer the mixture to a mixer and beat until stiff peaks form. Then, add the marshmallow fluff and vanilla extract, mixing until fully combined and stiff peaks form again.
- Transfer the frosting to a piping bag for easy decorating.
For the Ganache & Topping:
- Heat the heavy cream until it boils, then pour it over the semi-sweet chocolate, whisking until smooth and glossy.
- Melt the white chocolate in 30-second increments in the microwave, stirring until smooth. Add vegetable oil if using chocolate chips to help with pouring.
- Pour the melted white chocolate into a Ziploc bag and snip off a corner for piping.
Assembly:
- Pipe a generous amount of marshmallow frosting onto the cooled cookies.
- Top with a dollop of chocolate ganache and swirl it around for that classic look.
- Finally, drizzle the white chocolate on top in decorative loops.
Enjoy these delightful cookies with a glass of milk or a hot cup of coffee!
Best ways to enjoy these cookies
These Hostess Cupcake Cookies are delectable on their own, but there are plenty of fun ways to elevate your serving game! Consider pairing them with a scoop of vanilla ice cream or serving them as part of a dessert platter with fresh fruit. They also shine at birthday parties, potlucks, and picnics. Keep them on a decorative cake stand to draw everyone’s eye!
Storage and reheating tips
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for about 3-5 days. If you need to keep them longer, consider freezing—just ensure they are well-wrapped in plastic wrap or placed in a freezer-safe container. Simply thaw them at room temperature when you’re ready to enjoy again!
Helpful cooking tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and consistency.
- Don’t Overbake: Watch the cookies closely in the oven; they should be soft in the center when you remove them. They will firm up as they cool.
- Frosting Consistency: If your frosting seems too runny, beat it for a bit longer until you achieve the correct stiffness for piping.
Creative twists
Feel free to get creative with your Hostess Cupcake Cookies! For a seasonal treat, try adding peppermint extract to the frosting or a hint of orange zest for a refreshing twist. You can also experiment with different types of chocolate—white chocolate cookies with a raspberry filling, anyone? Swap in gluten-free flour or a dairy-free alternative to cater to dietary needs without compromising on flavor.
FAQs
How long does it take to make Hostess Cupcake Cookies?
From start to finish, these cookies generally take about 1.5 hours, including baking and cooling time.
Can I substitute the egg whites for something else in the frosting?
Yes! You can use aquafaba (the liquid from canned chickpeas) if you’re looking for an egg-free option.
What’s the best way to store leftovers?
Keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.
Now that you’ve got all the details, it’s time to get baking and treat yourself to these delightful Hostess Cupcake Cookies! Enjoy!
