Ding Dong Cookies

Ding dong cookies are soft and decadent chocolate cookies filled with sweet marshmallow and glossy chocolate ganache, just like the classic snack cake.

You might also like cheesecake cookies, blueberry pie cookies, tiramisu cupcakes, homemade ding dongs and ding dong cake.

Why You’ll Love It           

Chocolate overload: Cocoa powder and melted chocolate make every bite rich and satisfying.
Soft and chewy: The cookies bake tender with fudgy centers.
Easy filling: Marshmallow fluff blends into smooth cream without extra whipping.
Bakery look: Ganache topping gives a shiny finish that sets beautifully.
Crowd pleaser: Everyone loves the combination of chocolate and cream.

Ding Dong Hostess Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Butter: Softened butter gives structure and flavor to the dough.
Granulated sugar: Sweetens the cookies and helps them spread slightly.
Brown sugar: Adds moisture and a deeper sweetness.
Egg: Binds the ingredients for a smooth dough.
All purpose flour: Creates soft structure while keeping the texture chewy.
Cocoa powder: Adds rich chocolate flavor and dark color.
Baking powder and baking soda: Keep the cookies light and slightly puffy.
Marshmallow fluff: Makes a fluffy vanilla cream filling that contrasts the chocolate.
Powdered sugar: Thickens the filling and adds sweetness.
Semi-sweet chocolate chips: Melt into a glossy ganache.
Heavy cream: Smooths the chocolate for a shiny topping.

How to Make Hostess Cupcake Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the oven: Preheat and line a cookie sheet with parchment paper.
Make the dough: Cream butter, granulated sugar and brown sugar until fluffy. Beat in the egg, then mix in flour, cocoa powder, baking powder and baking soda until combined.
Shape the cookies: Form even dough balls, flatten slightly and place on the prepared baking sheet.
Bake the cookies: Bake until the centers are just set, then use a spoon to press an indent in each one while warm. Cool on a wire rack.
Make the filling: Stir marshmallow fluff and powdered sugar until smooth.
Make the ganache: Melt chocolate chips and heavy cream together until glossy.
Assemble the cookies: Spoon marshmallow filling into each indent, then cover with ganache so the filling is sealed. Let set before serving.

Substitutions and Variations

Chocolate options: Use dark, semisweet or milk chocolate chips to adjust sweetness. Milk chocolate gives a very sweet result. For me, dark or semisweet gives a more balanced taste.
Filling choices: Try vanilla buttercream instead of marshmallow fluff for a different texture.
Cocoa types: Dutch-process cocoa gives a darker color and deeper flavor.
Decorative swirl: Pipe a small white swirl on top to mimic the classic ding dong look. You can use marshmallow fluff or vanilla buttercream frosting (I like this one) for the swirl.
Add-ins: Mix chocolate chips into the cookie dough for extra richness.
White chocolate topping: Melt white chocolate chips for a sweeter version and add a small pinch of salt to balance flavor.
Gluten-free: Substitute a 1:1 gluten-free flour blend to make them suitable for gluten-sensitive eaters.

Serving Suggestions

With a hot drink: Anything goes with these, from a pistachio latte to a cafe con miel.
For dessert: They make a great dessert, perhaps paired with a delicious chocolate cake martini.
For a cookie tray: Bake more types of cookies too, perhaps espresso brownie cookies, chocolate chip walnut cookies or peanut butter stuffed chocolate cookies.

How to Store Ding Dong Hostess Cookies

Store: Keep cookies in an airtight container at room temperature up to 5 days. Keep them upright and try to avoid stacking them so you preserve the ganache topping.
Freeze: You can freeze them in an airtight container for up to 3 months.
Thaw: Defrost at room temperature before serving.
Reheat: Warm gently in the microwave if liked.