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Oreo-Stuffed Hostess Cupcake Cookies

Oreo-Stuffed Hostess Cupcake Cookies - featured image
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These decadent cookies combine the nostalgic flavors of Hostess cupcakes with a gooey Oreo center, topped with rich chocolate frosting and a classic swirl. Easy to make and a guaranteed crowd-pleaser, they’re perfect for parties, gifting, or a comforting treat any day.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 18 classic Oreo cookies
  • 3/4 cup marshmallow cream
  • 2 tbsp unsalted butter, softened
  • 1/2 tsp pure vanilla extract
  • 1/2 cup powdered sugar
  • Pinch of salt
  • 1 cup semisweet chocolate chips
  • 3 tbsp unsalted butter
  • 2 tbsp heavy cream (or milk)
  • 1/2 cup powdered sugar
  • White icing gel or melted white chocolate (optional, for swirl)
  • Sprinkles (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Allow butter, eggs, and marshmallow cream to reach room temperature.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2–3 minutes).
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. If dough is too sticky, chill for 10 minutes.
  6. In a medium bowl, beat together marshmallow cream, butter, vanilla, powdered sugar, and a pinch of salt until fluffy (about 1 minute).
  7. Using a cookie scoop or tablespoon, scoop a ball of dough (about 2 tablespoons). Flatten slightly, place an Oreo in the center, and top with about 1 teaspoon of filling.
  8. Cover with another scoop of dough, sealing edges so Oreo and filling are hidden.
  9. Arrange cookies 2 inches apart on the prepared sheet. Bake for 12–14 minutes, until edges are set but centers are slightly soft.
  10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  11. In a microwave-safe bowl, melt chocolate chips and butter in 30-second bursts, stirring until smooth. Stir in heavy cream and powdered sugar until glossy.
  12. Once cookies are cool, spread a layer of frosting on each. Pipe a classic Hostess swirl using white icing gel or melted white chocolate. Add sprinkles if desired.
  13. Let frosting set for 15 minutes before serving. Enjoy fresh or store in an airtight container.

Notes

Chill dough if too soft for easier shaping. Seal edges well to prevent filling leaks. Don’t overbake—cookies should look slightly underdone in the center. Use a cookie scoop for even sizes. For gluten-free or dairy-free, substitute flour and butter as needed. Cookies can be made ahead and freeze well for up to 2 months.

Nutrition

Keywords: Oreo cookies, Hostess cupcake, stuffed cookies, chocolate dessert, easy cookie recipe, party treats, nostalgic dessert, marshmallow filling, chocolate frosting, kid-friendly

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