Red Velvet Hi Hat Cookies

  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 24-26 cookies 1x


These Red Velvet Hi Hat Cookies are a soft-baked red velvet cake mix cookies topped with marshmallow frosting and a coating of chocolate.


  • 1 2/3 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


  1. Pre-heat oven to 350° F.
  2. In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
  3. 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.
  4. Add egg and vanilla extract and beat until well combined.
  5. 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.
  6. 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.
  7. For the frosting recipe, please visit this website.
  8. 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.
  9. 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.


Cookies can be stored in an airtight container for three days. In order to achieve round cookies, I used a cookie scoop. After scooping, be sure to press down the top of the dough slightly to create a flat top.