Hostess Cupcake Cookie Sandwiches
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If you love soft chocolate cookie sandwiches or fun copycat Hostess desserts, these Hostess Cupcake Cookie Sandwiches bring all that nostalgic flavor in an easy, no‑fuss treat. They’re rich, chocolatey, and filled with creamy vanilla frosting — the perfect upgrade for anyone craving classic chocolate cookie sandwiches with a homemade twist.
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Why You’ll Love These Hostess Cupcake Cookie Sandwiches
These soft chocolate cookie sandwiches are one of my favorite copycat Hostess desserts, especially if you love that classic chocolate‑and‑cream combo.
- Every good part of the classic treat is here. Soft chocolate cookies, fluffy marshmallow filling, chocolate topping, and that famous little swoop.
- They are thick and tender. These Hostess cupcake cookies stay soft enough to hug that filling without cracking all over the place.
- The chocolate top makes them feel extra fun. It sets into a fudgy layer that gives you a little snap before the soft cookie bite.
- That filling is not shy. Pipe it on generously. This is not the moment for a thin little smear!
- They belong on a party tray. Bring them to birthdays, movie nights, or a serious chocolate craving situation.
Ingredients for Hostess Cupcake Cookie Sandwiches
Everything you need is divided into the cookie dough, the marshmallow filling, and the chocolate top. The butter should be cool and softened, not shiny or melty, because that is what keeps these Hostess cupcake cookies thick and tender.
Soft Chocolate Cookies
- 1/2 cup cool softened butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, cold or slightly cool
- 1 teaspoon vanilla extract
- 1 cup plus 3 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Marshmallow Filling and Chocolate Top
- 1/2 cup softened butter
- 1 cup powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Vanilla Swirl
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
- 1 teaspoon vanilla extract
How to Make Hostess Cupcake Cookie Sandwiches
Make the homemade cookies first, cool them all the way, then let the chilled chocolate tops and creamy filling come together at the end. Give yourself a little counter space for the assembly part. These are the kind of cookies where a tiny bit of kitchen mess means something very good is happening!
Make the Hostess Cupcake Cookies
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cream 1/2 cup cool softened butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar only until combined. Do not whip the mixture fluffy.
- Mix in 1 large cold egg and 1 teaspoon vanilla extract until smooth.
- Add 1 cup plus 3 tablespoons all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix only until a soft, thick chocolate dough forms.
- Scoop the dough into 12 portions of 2 tablespoons each (medium cookie scoop), place them on the lined cookie sheet, and chill the portions for 15 -30 minutes.
- Bake the chilled cookie portions for 11 to 14 minutes, until the edges are set and the centers still look a little underdone. Cool the 12 cookies completely.
Fill and Top the Hostess Cupcake Cookies
- Beat 1/2 cup softened butter, 1 cup powdered sugar, 1 cup marshmallow fluff, 1 teaspoon vanilla extract, and a pinch of salt until fluffy. Pipe with a piping bag or spread the marshmallow frosting over 6 cooled cookies, then chill them while you make the chocolate topping.
- Melt 1 cup dark chocolate chips with 1 teaspoon coconut oil in 30-second microwave bursts, stirring after each burst until smooth. Spoon the chocolate over the remaining 6 cooled cookies and spread it into an even layer.
- Chill the 6 chocolate-topped cookies for 5 to 10 minutes, until the tops are set enough to pipe on.
- Whisk 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and 1 teaspoon vanilla extract until thick and pipeable. Pipe a classic squiggle across each chilled chocolate top, then chill the 6 cookies for 5 to 10 minutes.
- Press each chocolate-topped cookie onto one filled cookie. Chill the 6 Hostess Cupcake Cookie Sandwiches for about 20 minutes before serving for the best neat, creamy bite.
Want another over-the-top chocolate cookie moment? These Molten Lava Brownie Cookies bring the gooey drama, while Oreo White Chocolate Brownie Cookies are always a very good idea.
Why These Soft Chocolate Cookie Sandwiches Work
These homemade cookie sandwiches stay soft, fudgy, and tender thanks to the chocolate base and creamy filling. They’re inspired by the iconic Hostess cupcakes, making them a fun addition to your lineup of copycat Hostess desserts.
Best Tips for Hostess Cupcake Cookie Sandwiches
Chill any dough that feels soft before baking. Those 15 minutes in the fridge matter, and an extra few minutes will only help if your kitchen is warm. The cookies should bake thick, with edges that hold and centers that stay tender.
- Do not overmix the butter and sugars. Mix just until they come together, then move on.
- Pull the cookies when the centers look slightly soft. They finish setting on the hot pan and stay much more tender.
- Let the cookies cool completely. Warm cookies will make the marshmallow filling slide right out.
- Keep the white icing thick. Add the milk a few drops at a time so the squiggles sit proud instead of puddling.
- Chill before serving. Twenty minutes gives the filling and chocolate top a chance to settle into their best selves.
- Use a cocoa powder you enjoy eating in chocolate desserts, because its flavor comes through in every bite.
- Also, do not skip the cornstarch. It is the small little trick that keeps the cookies soft and thick instead of turning them into flat cocoa crisps.
How to Store Hostess Cupcake Cookie Sandwiches
Keep the assembled cookies in an airtight container in the refrigerator for up to 5 days. Layer parchment between them if you stack them, then let one sit at room temperature for 10 to 15 minutes before eating if you want the cookie extra soft. For longer storage, freeze the plain baked cookies for up to 2 months, then thaw and finish with the filling and toppings when the craving strikes.
Hostess Cupcake Cookie Sandwich Variations
- Milk chocolate top: Use milk chocolate chips instead of dark chocolate for a sweeter finish.
- Extra chocolate filling: Beat 2 tablespoons cocoa powder into the marshmallow filling for a darker middle.
- Mini Hostess cupcake cookies: Scoop 1 tablespoon dough portions, bake for 8 to 10 minutes, and make bite-size sandwiches for a party tray.
- Skip the swirl: These Hostess cupcake cookies are still completely delicious without it, although that little white loop is certainly part of the fun.
Hostess Cupcake Cookie Sandwiches FAQs
Can I make Hostess Cupcake Cookie Sandwiches ahead?
Yes. Bake the 12 chocolate cookies one day ahead and keep them airtight at room temperature. Make the filling, chocolate topping, and swirl the day you want to assemble so every sandwich looks fresh and neat.
Why did mine spread too much?
The butter was likely too warm or the dough needed a longer chill. Refrigerate the scooped dough until it feels firm, and make sure you measured the 1 cup plus 3 tablespoons flour without packing it into the cup.
Can I freeze the finished cookie sandwiches?
Yes, though the swirl can lose a little of its crisp shape after thawing. Freeze the sandwiches in a single layer until firm, transfer them to an airtight container with parchment between layers, and thaw them in the refrigerator.
What can I use instead of marshmallow fluff?
Use a thick vanilla buttercream if needed, although marshmallow fluff gives the filling its classic snack-cake personality. If you make the swap, keep the buttercream firm enough to pipe without squishing out the sides.
Can I use this recipe for other chocolate cookie sandwiches?
Absolutely — the soft chocolate cookie base works beautifully for any style of chocolate cookie sandwiches. You can swap fillings, add milk or dark chocolate ganache, or turn them into mini soft chocolate cookie sandwiches for parties.
Are these considered copycat Hostess desserts?
Yes! The chocolate‑vanilla combo and signature cupcake flavor make them a delicious addition to your copycat Hostess desserts collection.
Soft chocolate cookies, a big swipe of marshmallow creme, and that shiny chocolate lid with the little white swirl. These are the homemade treats that make a regular cookie plate feel downright fun! Bake a batch, stack them high, and savor every soft, chocolate‑filled moment of sweetness.
I’d love to see your cookie sandwiches! Follow me on Instagram, save them on Pinterest, and share your bakes on Facebook.
More Treats to Make Next
- Molten Lava Brownie Cookies
- Oreo White Chocolate Brownie Cookies
- Super Jumbo S’mores Cookies
- Fudge Round Brownie Bars
- Oatmeal Creme Pie Bars
Hostess Cupcake Cookie Sandwiches
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- 2-tablespoon cookie scoop
- Microwave-safe bowl
- Piping bags or zip-top bags
Ingredients
Soft Chocolate Cookies
- ½ cup cool softened butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, cold or slightly cool
- 1 teaspoon vanilla extract
- 1 cup plus 3 tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
Marshmallow Creme Filling
- ½ cup softened butter
- 1 cup powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Topping
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Vanilla Swirl
- ½ cup powdered sugar
- 1 to 2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
Make the Cookies
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cream 1/2 cup cool softened butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar only until combined.
- Mix in 1 large cold egg and 1 teaspoon vanilla extract.
- Add 1 cup plus 3 tablespoons all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix only until a soft, thick dough forms.
- Scoop 12 portions of 2 tablespoons dough each onto the prepared baking sheet and chill for 15 minutes.
- Bake the chilled portions for 11 to 14 minutes, until edges are set and centers look slightly underdone. Cool all 12 cookies completely.
Fill and Decorate
- Beat 1/2 cup softened butter, 1 cup powdered sugar, 1 cup marshmallow fluff, 1 teaspoon vanilla extract, and a pinch of salt until fluffy. Pipe or spread filling onto 6 cookies and chill.
- Melt 1 cup dark chocolate chips with 1 teaspoon coconut oil in 30-second microwave bursts, stirring until smooth. Spoon chocolate over the remaining 6 cookies and chill for 5 to 10 minutes.
- Whisk 1/2 cup powdered sugar, 1 to 2 teaspoons milk, and 1 teaspoon vanilla extract until thick and pipeable. Pipe a white swirl over the 6 chocolate-topped cookies and chill for 5 to 10 minutes.
- Press each chocolate-topped cookie onto a filled cookie. Chill the 6 cookie sandwiches for 20 minutes before serving.
Notes
Nutrition
