S’mores Hi Hat Cookies Recipe - Food Fanatic

S’mores Hi Hat Cookies Recipe

    36 Servings


For the Cookies:
  • 1 box Chocolate Fudge Cake Mix
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water
For the Marshmallow Frosting:
  • 6 large Egg Whites
  • 1 1/2 cups Granulated Sugar
For the Chocolate Drizzle:
  • 1 cup Semisweet Chocolate Chips
  • 3 tablespoons Vegetable Oil
  • 1 cup Graham Cracker Crumbs


For the Cookies:

  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  2. In the bowl of a mixer, combine cake mix, eggs, oil, and water. Mix on medium low speed until combined.
  3. Place small spoonfuls of batter (I used a very small cookie scoop) on lined baking sheet, several inches apart — they spread a lot!!
  4. Bake for about 7 minutes, until edges are set and centers spring back when lightly touched.
  5. Remove from oven and let cool on baking sheet for a few minutes. Remove to wire rack to finish cooling.

For the Marshmallow Frosting:

  1. In a metal mixing bowl set over a pot of simmering water on the stove, whisk together egg whites and sugar until sugar seems to have melted and the mixture forms a syrup, about 10 minutes.
  2. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks, about 10 minutes.
  3. Using a large open-star tip, pipe marshmallow frosting on each cookie.

For the Chocolate Drizzle:

  1. In a microwave-safe bowl, heat chocolate chips and vegetable oil for 2 minutes, stopping to stir every 20 seconds until chips are melted and mixture is smooth. 
  2. Spoon over frosted cookies, then immediately sprinkle with graham cracker crumbs.
Smores hi hat cookies photo