These Red Velvet Hi Hat Cookies are a soft-baked red velvet cake mix cookies topped with marshmallow frosting and a coating of chocolate.
Well wedding #1 is in the books for 2015. It was a fun night celebrating our friends Shelby and Nick. My boyfriend grew up with Shelby, and she is like a younger sister to him. I was honored to be a part of their day, and supplied all the desserts for the wedding. I had close to 200 cupcakes and a cutting cake. It was mostly drama free except that I the cutting cake was leaning and I thought maybe it would fall over. It didn’t, thank gosh!
A while ago, I saw these hi-hat cookies over at Cookie and Cups and I just thought they were the cutest. Valentine’s day seems like the perfect time for some Red Velvet Hi Hat Cookies.
These cookies start with a cake mix. That’s right, I am not obsessing over cake mix cookies. The cookies are soft and pillowy, which is why I think I love them. They don’t spread and flatten out like some pudding cookies. I needed these cookies to be a little flat on top, so I took a spoon and gently pressed the top down before baking.
A lot of cake mix cookies use a whole box of cake mix in the place of flour. My recipe combines traditional cookie ingredients while incorporating part of a cake mix. I think this is what helps make these cookie nice and thick.
The frosting on these cookies is a marshmallow frosting. If you like a traditional marshmallow frosting, you can make a meringue based frosting using egg whites and sugar. I love the marshmallow frosting from Climbing Grier Mountain. Otherwise you can try making a buttercream version using butter and marshmallow crème, similar to this recipe from I Am Baker.
The magic shell chocolate coating is made with chocolate chips and vegetable oil. When melted, they combine to the perfect consistency for dunking these cookies into. You will notice I used a deep dish for the chocolate. This is so I didn’t hit the bottom of the bowl. Tap off all the extra chocolate and then flip the cookie over and allow to set until hardened. Don’t worry about your frosting falling off, this would only happen if your chocolate was too firm to actually dip into.
The cool thing about the magic shell is that is can also be used for things like chocolate dipped strawberries or on top of ice cream too!
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- 1⅔ C Flour
- For the cookies
- 1 C Red Velvet Cake Mix
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 tbsp C Dark chocolate cocoa powder
- ¾ C Unsalted butter, softened
- 1 C Sugar
- 1 Large Egg
- 2 tsp Vanilla
- Red food color (optional)
- For the frosting
- 2 Egg white (large eggs)
- ¼ tsp Salt
- ¼ C Granulated sugar
- ¾ C Corn syrup
- 1 tsp Vanilla extract
- For the magic shell
- 1 bag Dark chocolate chips (11 oz)
- 3 tbsp Vegetable oil
- Pre-heat oven to 350° F.
- In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
- Soften butter in the microwave for 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2-3 minutes.
- Add egg and vanilla extract and beat until well combined.
- Reduce mixer to low speed and slowly add dry ingredients. Once combine, increase speed to medium high and beat for 1-2 minutes until soft dough forms. Add red food coloring for a deeper red color if desired.
- Spoon 2 tbsp of cookie dough onto a lined baking sheet. Gently press the top of the cookies down with the back of spoon or spatula. Bake at 350° F for 10-12 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack. Cool completely.
- For the frosting recipe, please visit this website.
- For the magic shell, Combine chocolate chips and vegetable oil in a tall, microwave safe dish or cup. Melt for 45 seconds, stir until smooth. If not completely melted, microwave for another 15 seconds. Magic shell should be completely smooth.
- Pipe marshmallow frosting on cooled cookies. Dip in magic shell and tap off excess chocolate. Flip cookies over and allow chocolate to harden. Garnish with sprinkles if desired.
Recipes you might like from my friends:
Chocolate Kiss Cupcakes from The Cake Blog
Red Velvet Cake Batter Fudge from Chocolate Chocolate and More
Red Velvet Cheesecake Cookie Cups from Mom on Timeout
Recipes you might like from Beyond Frosting: