Description
These Strawberry Kiss Cookies are soft, chewy, and bursting with strawberry flavor. Topped with a chocolate kiss, they’re a delightful and festive treat for Valentine’s Day, springtime gatherings, or any occasion that calls for a little extra sweetness.
Ingredients
Units
Scale
- 1 (15.25 oz/430 g) box strawberry cake mix
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 24 Hershey’s Kisses (unwrapped)
- 1/4 cup granulated sugar (for rolling)
Instructions
Prepare the Dough:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the Dough:
- In a large mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, and vanilla extract. Mix until a soft dough forms.
Shape the Cookies:
- Roll the Dough:
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Coat with Sugar:
- Roll the dough ball in granulated sugar to coat evenly.
- Arrange on Baking Sheets:
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
- Bake:
- Bake for 8–10 minutes, or until the edges are set and the tops look slightly cracked. Do not overbake; the cookies should remain soft.
Add the Kisses:
- Top with Chocolate:
- Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie. The warmth of the cookie will slightly melt the base of the Kiss, securing it in place.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freeze Ahead: Freeze unbaked dough balls (without sugar) for up to 3 months. Roll in sugar and bake directly from frozen, adding 1–2 minutes to the baking time.
- Flavor Variations: Substitute the strawberry cake mix with other flavors, such as chocolate or vanilla, for different combinations.