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Smores Hostess Cupcake Cookies

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These bakery-style cookies combine the nostalgic flavors of classic s’mores with the look and gooey center of a Hostess cupcake. Soft chocolate-graham cookies are stuffed with marshmallow, glazed in chocolate, and finished with a signature white squiggle for a fun, crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely crushed graham cracker crumbs (about 4 sheets)
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips or chunks
  • 1 cup mini marshmallows (or 8 large marshmallows, cut in half)
  • 2 tablespoons marshmallow creme/fluff (optional)
  • 3/4 cup semi-sweet or dark chocolate chips (for glaze)
  • 2 tablespoons unsalted butter (for glaze)
  • 1 tablespoon light corn syrup or honey (for glaze)
  • 1/4 cup powdered sugar (for squiggle)
  • 1–2 teaspoons milk (dairy or non-dairy, for squiggle)
  • 1/8 teaspoon vanilla extract (for squiggle)

Instructions

  1. Prep the marshmallow centers: Place mini marshmallows (or dollops of marshmallow creme) in small clusters on a parchment-lined plate. Freeze for 15-20 minutes.
  2. In a medium bowl, whisk together flour, graham cracker crumbs, cocoa powder, baking soda, and salt.
  3. In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Add egg and vanilla extract; beat until just combined.
  5. Add dry ingredients to wet in two batches, mixing on low until just incorporated.
  6. Fold in chocolate chips. Dough will be thick and sticky.
  7. Scoop about 1.5 tablespoons of dough, flatten into a disk, and place a frozen marshmallow cluster or marshmallow creme in the center. Top with a second flattened disk, pinch edges to seal, and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining dough.
  8. Chill the shaped cookies in the fridge or freezer for 10-15 minutes.
  9. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set and tops look slightly crackled. Centers may look underbaked.
  10. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
  11. For the glaze: In a microwave-safe bowl, combine chocolate chips, butter, and corn syrup. Microwave in 30-second bursts, stirring between each, until smooth. (Or melt gently in a saucepan.)
  12. Spoon or dip cooled cookies into the chocolate glaze, covering the tops. Let set for 20-30 minutes until glaze is firm.
  13. For the squiggle: Mix powdered sugar, milk, and vanilla until smooth. Fill a zip-top or piping bag, snip a tiny corner, and pipe a thin squiggle across each cookie. Let set.
  14. Serve at room temperature or slightly warm. Store in an airtight container.

Notes

Chilling the dough with marshmallow filling prevents spreading and keeps the center gooey. Seal the dough tightly around the marshmallow to prevent leaks. Don’t overbake; cookies should look slightly underdone in the center. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Cookies freeze well and can be reheated for a molten center.

Nutrition

Keywords: smores cookies, hostess cupcake cookies, bakery-style cookies, marshmallow stuffed cookies, chocolate glaze cookies, summer dessert, nostalgic dessert, easy cookie recipe

Find it online: https://tempotaste.com/smores-hostess-cupcake-cookies-easy-bakery-style-recipe/