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Strawberry Kiss Cookies

Strawberry Kiss Cookies

These strawberry kiss cookies are a simple and stunning treat made from a strawberry cake mix base, with added cream cheese for a soft, tangy, and melt-in-your-mouth texture. The recipe is incredibly easy, starting with a box of cake mix and ending with a delightful chocolate kiss pressed into the center of each warm cookie. They are perfect for Valentine’s Day, spring gatherings, or any day that needs a pop of color and sweetness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 30 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box (15.25 oz) Strawberry Cake Mix
  • 8 tablespoons (1/2 cup) butter, melted and allowed to cool slightly
  • 1 large egg
  • 4 ounces cream cheese, softened to room temperature
  • About 30 Hershey’s Kisses, unwrapped
  • Optional: Powdered sugar or pink granulated sugar for rolling

Equipment

  • large bowl
  • baking sheets
  • parchment paper
  • Small cookie scoop
  • wire rack

Method
 

Instructions
  1. In a large bowl, combine the strawberry cake mix, slightly cooled melted butter, and the large egg. Stir everything together until a smooth, vibrant pink dough forms.
  2. Add the softened cream cheese to the bowl. Mix until it's fully incorporated and the dough is thick and uniform. Scrape down the sides of the bowl to make sure you get every last bit.
  3. Cover the bowl and refrigerate the dough for at least one hour. This step is essential! Chilling makes the dough firm and easy to handle, and it prevents the cookies from spreading too much while baking.
  4. When you're ready, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
  5. Scoop the chilled dough into tablespoon-sized balls. A small cookie scoop works perfectly here for uniform cookies.
  6. If you're using a sugar coating, gently roll each dough ball in powdered sugar (for a crinkle effect) or pink granulated sugar (for sparkle). If not, place the plain dough balls on the prepared baking sheets, leaving about 2 inches between them.
  7. Bake for 8–10 minutes. The cookies should look set around the edges but remain soft and slightly puffy in the center.
  8. Let the cookies rest on the baking sheet for 1–2 minutes after taking them out of the oven. This is the perfect time to gently press a chocolate kiss into the center of each warm cookie.
  9. Carefully transfer the finished strawberry kiss cookies to a wire rack to cool completely. The chocolate will set as they cool.

Notes

Nutritional information (calories, protein, carbs, fat) was not provided in the original recipe. The most important tip is to chill the dough for at least one hour to prevent spreading. Avoid overbaking; cookies should look set at the edges but soft in the center. Let cookies rest for 1-2 minutes before pressing the chocolate kiss in to prevent it from melting completely. The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.