So, Strawberry Kiss Cookies—What’s the Story?
I can’t even count how many times I’ve made these Strawberry Kiss Cookies, but I always remember the first time—smack-dab in the middle of a heatwave when running the oven was pure madness (what was I thinking?). I’d just found a bag of strawberry cake mix wedged behind the canned beans—like a secret stash, honestly—and figured, why not see what all the fuss is about? Plus, whenever I want something cheery that screams summer (even if it’s rainy as heck), this is my go-to. The pink color alone is happiness in cookie form! And if you grew up eating Hershey’s Kisses, you get double the nostalgia points. My nephew calls them "strawberry hats cookies," and, well, he’s not wrong.
Why I Keep Coming Back to This Recipe
I make these Strawberry Kiss Cookies whenever I’m in the mood for something easy but still a little bit fancy (or if I just want to impress someone with minimal fuss). My family goes wild for them mainly because they’re so soft and the chocolate-kiss in the middle is basically a reward for showing up—plus, pink food just looks festive on the table. Oh, and the best part? These are basically foolproof; even that time I burnt the first batch around the edges, they were still scarfed down. Trust me, I’ve tried skipping the chill time because who has patience—but nope, that’s a lesson for the regrets pile.
My Usual Ingredients (and a Few Shortcuts)
- 1 box (about 430g) of strawberry cake mix (Honestly, I reach for Betty Crocker, but any no-name brand seems to work. My grandma always huffed about only using Duncan Hines—bless her.)
- ⅓ cup neutral oil (canola, veg, or even melted butter if you’re in a buttery mood; I’ve used coconut oil in a pinch, but it did taste a bit like a holiday candle—so, your call!)
- 2 large eggs (Room temp is ideal, but I’ve cracked ’em in straight from the fridge and lived.)
- Powdered sugar, just a couple spoonfuls, for rolling (Or… sometimes I just use granulated sugar. It’s crunchier, but honestly, no one complains.)
- About 24 Hershey’s Kisses, unwrapped (You can try swapping in Dove chocolates, or even Rolo candies if you’re feeling daring—just don’t ask me about the time I tried caramel-filled kisses. It was a gooey, sticky mess.)
How I Throw These Together (Mostly Without Drama)
- Preheat your oven to 350°F, about 180°C. If you forget, like I do half the time, just pop these in a hot oven later—it’s not rocket science.
- Line a baking sheet with baking paper or a silicone mat. (Regular foil will stick like the dickens, so skip it if you can.)
- In a big bowl, dump in the cake mix, oil, and eggs. Grab a wooden spoon and stir till it looks thick and glossy. I’ll admit right now, this is where I usually have to resist the urge to eat the raw dough—but please don’t, because raw eggs and all that jazz.
- Scoop tablespoon-sized blobs. I just use a regular spoon (fancy cookie scoop? Sure, but I only remember it exists half the time.) Roll them into balls with your hands—a bit sticky, but a dab more flour or powdered sugar helps.
- Roll the dough balls in powdered sugar. (Or granulated, if that’s what you’ve got. No one’s policing your kitchen.)
- Plop them down on your tray, about an inch apart. Flatten very slightly—you don’t need them pancake flat.
- Bake for 8-10 min. They should puff a little and crackled tops are what you want. If they seem underdone, that’s actually perfect—they firm up as they cool. Don’t keep baking “just in case” or you’ll end up needing to dunk them in milk to save your dental work.
- Right as they come out, gently press a Hershey’s Kiss into the center of each. (This is my favorite part. The chocolate gets all melty underneath—like a little hidden lava lamp.)
- Let them cool ON the tray. No, really. If you move ’em too soon, they mush up. Trust me, I’ve tried it. Actually, on second thought, if you like smushy cookies, go wild.
Stuff I’ve Noticed (After Messing Up A Few Batches)
- If your dough is super sticky, bung it in the fridge for 15 min or so. It makes rolling loads easier (especially if your kitchen is warm enough to double as a sauna).
- Cake mix brands kinda make a difference—some are sweeter, some are more strawberry-ish. If yours tastes a bit flat, a sneaky half teaspoon of strawberry extract can wake it up.
- I tried skipping the powdered sugar once. Didn’t look nearly as cute, but still tasted just fine. So it’s up to you.
If You Want to Change It Up (Some Wins, Some Fails)
- I’ve swapped in lemon cake mix and white chocolate kisses. Absolutely delicious, but much sweeter—be warned.
- Another time, I stuck a slice of real strawberry in each before baking. Looked amazing, but the cookies went a bit soggy after a day. Maybe don’t try that if you want leftovers.
- Okay, double chocolate cake mix and dark chocolate kisses? Surprisingly rich. Kinda like dessert for breakfast. (Not sorry.)
What You’ll Need (and What to Do If You Don’t Have It All)
- Baking sheet – but really, any oven-safe tray works. My cousin bakes cookies on the back of a roasting pan. No shame in that game.
- Parchment paper or silicone mat – or just grease the heck out of your tray, if you must. May be a bit more cleanup.
- Bowl + spoon for mixing (I’ve done this with a fork when my big spoon went missing. Some days you just make it work.)
- Measuring cup for oil, but honestly, I just eyeball it most days.
Keeping Leftovers (If There Are Any...)
Store any Strawberry Kiss Cookies in an airtight container. They stay the softest at room temp, but after two days (okay, on the rare occasion they last that long) you might want to nuke them in the microwave for a few seconds. Or just embrace the chewiness. And if I’m being perfectly honest—mine almost never make it to the second day. I’ve hidden a couple in the breadbasket just to test it and, sure enough, someone always nabs them!
How to Serve These Up (My Two Cents)
I like piling them high on a wobbly old cake stand with some fresh strawberries scattered in between. At my house, my sister dips hers in coffee—no accounting for taste—but milk or hot chocolate is the classic move. If it’s summer, sometimes I just chuck a few on a plate and sit outside, shoes off, pretending I’m on holiday. Honestly, try it.
What I’ve Learned (Usually the Hard Way)
- Don’t skip chilling the dough if your kitchen is steamy. I once tried to just barrel on through and ended up with flat, sad disks. Lesson learned.
- Bake them in the middle of the oven, not too high. Otherwise, they brown weirdly on top. (Ask me how I know...)
- Let the tray cool for a while—if you try to move them straight off, the kisses smush right through. But hey, that’s cute in its own way?
People Actually Ask Me These Things
- "Can I use homemade strawberry cake mix?" Sure! I haven’t, because honestly—who has time? But if you’re the from-scratch sort, go wild. Actually, Sally’s Baking Addiction has a good cake mix here.
- "Can I freeze Strawberry Kiss Cookies?" Yep. They defrost pretty well—though sometimes the kisses get a bit of a frosty look. Doesn’t bother me, but if you want them pretty, maybe just freeze the dough and bake fresh.
- "What if I don’t have Hershey’s Kisses?" I’ve used squares of dark chocolate, buttons, heck, even a spoonful of Nutella. As long as you’ve got something melty and sweet, you’re all set.
- "Are these gluten free?" Not unless you use a GF cake mix, and then check the kisses too. Here’s one I’ve tried if you’re in the US.
- "Can I make the dough ahead?" Yes! It’ll keep in the fridge for a couple of days. Actually, I think they taste even nicer if you bake the cookies the next day—something about the flavors mingling, or maybe that’s just wishful thinking.
Oh—last thing, random but true: if you’ve got a furry friend in the house, don’t leave these unattended on a low coffee table. My dog once wolfed down six and wasn’t right for two days. Keep ‘em human-only, trust me!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons strawberry extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, finely crushed
- 24 milk chocolate kiss candies, unwrapped
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and strawberry extract until well combined.
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3In a separate bowl, whisk together flour, baking powder, salt, and crushed freeze-dried strawberries.
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4Add the dry ingredients to the wet ingredients and mix until just combined.
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5Scoop dough by rounded tablespoons and roll into balls. Place on prepared baking sheets about 2 inches apart.
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6Bake for 10-12 minutes or until edges are just set. Immediately press a milk chocolate kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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