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Oreo-Stuffed Hostess Cupcake Cookies

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These Oreo-Stuffed Hostess Cupcake Cookies combine fudgy chocolate cookie dough with a hidden Oreo center, topped with glossy ganache and the classic Hostess swirl. They’re a nostalgic, crowd-pleasing treat that’s easy to make and perfect for celebrations or family baking days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder (optional)
  • 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
  • 18–20 classic Oreo cookies
  • 3/4 cup (130g) semi-sweet chocolate chips or chopped chocolate (for ganache)
  • 1/4 cup (60ml) heavy cream (for ganache)
  • Pinch of salt (for ganache)
  • 1/2 cup (60g) powdered sugar (for swirl)
  • 1–2 teaspoons milk (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs, one at a time, then add vanilla extract.
  5. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in chocolate chips.
  6. Scoop about 3 tablespoons of dough, flatten in your palm, place an Oreo in the center, and wrap the dough around to seal. Roll gently to smooth.
  7. Arrange cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set but centers are slightly soft.
  8. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
  9. For ganache: Heat chocolate chips and heavy cream in a microwave-safe bowl in 20-second bursts, stirring until smooth. Stir in a pinch of salt. Let cool until thick but spreadable.
  10. Spread ganache over each cooled cookie.
  11. For the swirl: Mix powdered sugar with milk to make a thick icing. Transfer to a piping bag or zip-top bag, snip a small tip, and pipe a swirl on each cookie.

Notes

Chill dough if sticky for easier stuffing. Don’t skip espresso powder for deeper chocolate flavor. Seal Oreos well to prevent cream from oozing. Let cookies cool before decorating. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be frozen (with or without ganache) for up to 2 months.

Nutrition

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