Strawberry Kiss Cookies
Indulge in the sweet embrace of these delightful Strawberry Kiss Cookies, a perfect blend of tender, strawberry-infused dough and a luscious chocolate center. These charming treats are incredibly easy to make, starting with a convenient cake mix, making them ideal for bakers of all skill levels. They offer a burst of fruity flavor complemented by rich chocolate, creating an irresistible bite that's perfect for any occasion.
Prep Time
15 minutes active, plus 1 hour chilling
Cook Time
8-10 minutes
Total Time
1 hour 30 minutes
Servings
Makes approximately 30 cookies
Keywords
Why This Recipe Delivers
- Effortlessly delicious, using a cake mix for a quick start.
- The perfect balance of sweet strawberry and rich, melting chocolate.
- A visually appealing cookie with a vibrant pink hue, ideal for celebrations.
- Simple instructions make it a perfect baking project for all skill levels.
- A guaranteed crowd-pleaser that evokes a sense of nostalgic comfort.
Ingredients
- 432 g (15.25 oz) strawberry cake mix
- 113 g (8 tablespoons or 1/2 cup) unsalted butter, melted and slightly cooled
- 1 large egg
- 113 g (4 ounces) full-fat cream cheese, softened
- Optional: 100 g (about 1 cup) powdered sugar or 50 g (about 1/4 cup) pink granulated sugar, for rolling
- 30 unwrapped chocolate Hershey's Kisses
Instructions
- In a large mixing bowl, combine the strawberry cake mix, melted butter, and egg. Use a sturdy spatula or an electric mixer on low speed to mix these ingredients until they are just smooth and no dry streaks of cake mix remain. Be careful not to overmix at this stage, as it can lead to tougher cookies.
- Add the softened cream cheese to the mixture. Ensure your cream cheese is at room temperature to prevent lumps and ensure it fully incorporates into the dough, creating a thick, uniform, and slightly sticky consistency. Continue mixing until the cream cheese is completely blended in.
- Cover the bowl containing the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour. This chilling process is crucial as it allows the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Once the dough has chilled, preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper. Parchment paper prevents sticking and ensures even baking, making cleanup a breeze.
- Scoop the chilled dough into tablespoon-sized balls. For best results and uniform cookies, use a 1-tablespoon cookie scoop. Roll each portion gently between your palms to form a smooth ball.
- If you are using an optional coating, gently roll each dough ball in the powdered sugar or pink granulated sugar until it is evenly coated. This adds a beautiful finish and an extra touch of sweetness. If not using a coating, simply place the plain dough balls directly onto the prepared baking sheets, leaving about 5 cm (2 inches) between each cookie to allow for spreading.
- Bake the cookies for 8–10 minutes. The cookies are ready when their edges are lightly set and very slightly golden, but their centers still appear soft and slightly puffed. Do not overbake, as they will continue to set as they cool and we want them to retain a tender, chewy texture.
- Remove the baking sheets from the oven and let the cookies rest on the hot sheets for 1–2 minutes. This short resting period allows the cookies to firm up slightly before handling. Then, gently press an unwrapped chocolate Hershey's Kiss into the center of each warm cookie. The residual heat from the cookie will slightly melt the chocolate, allowing it to adhere perfectly.
- After pressing in the Kisses, carefully transfer the cookies to a wire rack to cool completely. Cooling on a rack ensures air circulation, preventing the bottoms from becoming soggy and allowing the chocolate to set properly.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (handheld or stand mixer recommended)
- Rubber spatula
- Plastic wrap
- Baking sheets
- Parchment paper
- 1-tablespoon cookie scoop (optional, but recommended)
- Wire cooling rack
Essential Success Tips
- Ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy dough and can be difficult to incorporate smoothly.
- Do not skip the chilling step. It is vital for preventing the cookies from spreading too thinly and ensures a manageable dough.
- When scooping, try to make all dough balls the same size for even baking. A cookie scoop is your best friend here.
- Watch the cookies carefully during the last few minutes of baking. They should look barely set around the edges but still soft in the center to achieve that perfect chewy texture.
- Gently press the chocolate kisses into the cookies immediately after their brief rest on the baking sheet. If the cookies cool too much, the chocolate won't adhere properly.
Professional Cooking Secrets
- For an extra layer of flavor complexity, consider adding a teaspoon of pure vanilla extract or a few drops of almond extract to the dough along with the egg and butter. This subtle addition can enhance the overall taste without overpowering the strawberry.
- To achieve a more pronounced strawberry flavor and color, finely crush 2-3 freeze-dried strawberries into a powder and mix it into the cake mix before adding the wet ingredients. This intensifies the fruit essence without adding extra moisture.
- If you want to elevate the chocolate experience, instead of standard Hershey's Kisses, experiment with different varieties like dark chocolate Kisses or even a small square of your favorite gourmet chocolate for a more sophisticated flavor profile.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies (without the Kisses) for up to 2 months. Thaw, then gently press warm Kisses into them if desired.
- Variations: Try different flavored cake mixes (e.g., red velvet, lemon) or different types of chocolate candies (e.g., caramel-filled Kisses, small peanut butter cups) for endless flavor combinations.
- Make-Ahead: The dough can be prepared and chilled for up to 24 hours in advance. This makes it perfect for prepping ahead for parties or busy baking days.
Frequently Asked Questions
Can I use any brand of strawberry cake mix?
Yes, most standard 432 g (15.25 oz) boxes of strawberry cake mix will work perfectly for this recipe. Just be sure it's a standard size, not a smaller or larger specialty mix.
My cookies spread too much; what went wrong?
This usually happens if the dough wasn't chilled long enough or if the butter and cream cheese weren't at the correct temperature. Ensure the dough is thoroughly chilled for at least an hour, and make sure your butter wasn't too hot and your cream cheese was softened, not melted.
Can I use unsalted butter instead of salted?
The recipe specifies unsalted butter. If you only have salted butter, you can use it, but you might want to omit a tiny pinch of salt if you were planning to add any, or be aware the cookies might be slightly saltier.
Nutrition Facts (Per Serving)
Per cookie (estimated): Calories: 170, Fat: 9g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 140mg, Carbohydrates: 20g, Sugars: 15g, Protein: 2g.
Allergy Information
Contains wheat, dairy (butter, cream cheese), and egg. May contain soy (from chocolate Kisses). For a gluten-free version, use a gluten-free strawberry cake mix.
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