Strawberry Kiss Cookies
Delight in soft, buttery strawberry cookies with a rich cream cheese blend, topped with a classic chocolate kiss and a dusting of sugar for a sweet, festive treat.
Equipment
- 1 mixing bowl
- 1 baking sheet lined with parchment paper
- 1 wire rack for cooling
Ingredients
- 1 box 15.25 oz strawberry cake mix
- 8 tablespoons 1/2 cup butter, melted and cooled
- 1 large egg
- 4 ounces cream cheese softened
- Optional: powdered sugar or pink granulated sugar
- 30 chocolate Hershey’s Kisses unwrapped
Instructions
- Combine the strawberry cake mix, melted butter, and egg in a large bowl until the mixture is smooth.
- Add the softened cream cheese and mix until the dough becomes thick and fully combined.
- Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll them in sugar if desired, and place them on the prepared baking sheets.
- Bake cookies for 8 to 10 minutes until edges are set but centers remain soft.
- Allow cookies to rest for 1 to 2 minutes then gently press a chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack and let them cool completely before serving.
Notes
- Chilling the dough prevents spreading and maintains cookie thickness.
- Expect slight cracking when pressing in the chocolate kiss.
- Store in an airtight container at room temperature for up to 3 days.