These Strawberry Kiss Cookies are a delightful blend of fruity flavor and soft, chewy texture, topped with a sweet Hershey’s Kiss for the perfect finishing touch. With their pink hue and irresistible taste, I find these cookies to be a festive treat for holidays, baby showers, or whenever I want something a little extra special.
Why You’ll Love This Recipe
I love how simple and fun these cookies are to make. The strawberry flavor really shines, thanks to the use of strawberry cake mix, and the Hershey’s Kiss in the center gives it that classic cookie-kiss combo. It’s a quick recipe that only needs a handful of ingredients, making it perfect for last-minute baking. Plus, the vibrant pink color always makes them a hit at parties and gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (15.25 oz) strawberry cake mix
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar (for rolling)
24 Hershey’s Kisses (unwrapped)
directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the strawberry cake mix, oil, eggs, and vanilla extract until well combined.
I scoop out tablespoon-sized portions of the dough and roll them into balls.
Then I roll each ball in powdered sugar to coat.
I place the coated dough balls on the baking sheet, spacing them about 2 inches apart.
I bake for 8–10 minutes, just until the edges are set and the tops start to crack.
Once out of the oven, I let the cookies cool for 2 minutes on the baking sheet.
While still warm, I gently press a Hershey’s Kiss into the center of each cookie.
Finally, I let them cool completely on a wire rack so the chocolate sets.
Servings and timing
This recipe makes about 24 cookies. Prep time: 10 minutes Cook time: 10 minutes Cooling time: 20 minutes Total time: 40 minutes
Variations
If I want a different flavor, I sometimes swap the strawberry cake mix with a lemon or cherry mix. For an extra fruity touch, I might add freeze-dried strawberries crushed into the dough. I’ve also tried using different flavors of Hershey’s Kisses—white chocolate and strawberry crème both work really well.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them (without the Kiss on top) and add the Kiss after thawing. To reheat slightly for a just-baked feel, I pop one in the microwave for about 5–7 seconds.
FAQs
How do I stop the Hershey’s Kiss from melting?
I always make sure to let the cookies cool just slightly before pressing the Kiss in. The residual heat is enough to make it stick without melting completely.
Can I use homemade strawberry cookie dough?
Yes, I can! Just make sure the dough isn’t too soft, or the cookies might spread too much during baking.
Do I have to roll the dough in powdered sugar?
It’s optional, but I love the crackled, snowy look it gives. Plus, it adds a little sweetness on the outside.
Can I make the dough ahead of time?
Absolutely. I often make the dough and chill it for up to 24 hours before baking. It helps the flavors develop and the cookies hold their shape better.
Why did my cookies come out flat?
That usually happens if the dough is too warm. I recommend chilling it for 20–30 minutes if I notice it’s sticky or too soft.
Conclusion
These Strawberry Kiss Cookies are one of my go-to treats when I want something fruity, soft, and fun. They’re easy enough for a quick weekend bake and festive enough for special occasions. I always enjoy how they bring a pop of color and a sweet surprise in every bite.
These Strawberry Kiss Cookies are soft, chewy, and bursting with strawberry flavor, topped with a Hershey’s Kiss for a sweet and festive treat perfect for holidays, baby showers, or everyday fun.
Ingredients
1 box (15.25 oz) strawberry cake mix
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar (for rolling)
24 Hershey’s Kisses (unwrapped)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the strawberry cake mix, vegetable oil, eggs, and vanilla extract until well combined.
Scoop tablespoon-sized portions of dough and roll into balls.
Roll each dough ball in powdered sugar to coat.
Place coated dough balls on the baking sheet about 2 inches apart.
Bake for 8–10 minutes until edges are set and tops are slightly cracked.
Let cookies cool for 2 minutes on the baking sheet.
While still warm, gently press a Hershey’s Kiss into the center of each cookie.
Transfer to a wire rack and let cool completely so the chocolate sets.
Notes
Chill dough for 20–30 minutes if it’s too soft or sticky.
Try different cake mix flavors or Hershey’s Kiss varieties for variation.
To freeze, skip adding the Kiss until after thawing.
Reheat in the microwave for 5–7 seconds for a freshly baked feel.
