Strawberry Kiss Cookies
Sweet, soft, and chewy strawberry cookies made with a cake mix base, featuring a delightful chocolate Hershey’s Kiss in the center.
- Prep Time: 15
- Cook Time: 10
- Total Time: 85
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) strawberry cake mix
- 8 tablespoons (1/2 cup) butter, melted and slightly cooled
- 1 large egg
- 4 ounces cream cheese, softened
- Optional: powdered sugar or pink granulated sugar
- 30 chocolate Hershey’s Kisses, unwrapped
Instructions
- Combine strawberry cake mix, melted butter, and egg in a large bowl.
- Mix until smooth.
- Add softened cream cheese.
- Mix until thick and fully incorporated.
- Cover the dough.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Scoop dough into tablespoon-sized balls.
- Roll in powdered sugar or pink sugar if using.
- Place plain or rolled dough balls on the prepared baking sheet.
- Bake for 8–10 minutes until edges are set but centers are soft.
- Rest cookies on the baking sheet for 1–2 minutes.
- Gently press one chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack.
- Cool completely.
Notes
Chilling the dough prevents spreading and keeps cookies thick.
Expect light cracking when adding the chocolate kiss.
Store cookies in an airtight container at room temperature for up to 3 days.
Ensure butter is slightly cooled before adding to prevent cooking the egg.
Find it online: https://theflakytruth.com/strawberry-kiss-cookies/