Strawberry Kiss Cookies
Deliciously soft cookies made with strawberry cake mix, topped with a milk chocolate Kiss for the perfect blend of tart and sweet.
Ingredients
Cookie Base
- 1 box strawberry cake mix Concentrated flavor and fine crumb.
- 2 large eggs Room temperature gives a smoother emulsion.
- ¼ cup vegetable oil Neutral oil keeps the strawberry flavor forward.
- splash whole milk Add only if the dough needs softening.
Topping
- 23 pieces Hershey Kisses, unwrapped One Kiss per cookie.
Instructions
Preparation
- In a large bowl, beat the eggs and vegetable oil together until smooth and shiny.
- Sprinkle in the strawberry cake mix and fold gently until the dough comes together.
- If the dough feels too firm or dry, add a tiny splash of whole milk.
- Cover the dough and chill in the refrigerator for at least 40 minutes.
Baking
- Preheat the oven to 375ºF (190ºC) and line baking sheets with parchment paper.
- Scoop or roll the chilled dough into small balls about 1 to 1 1/4 tablespoons each.
- Position the dough balls on the prepared pans, spaced about 2 inches apart.
- Bake for 9–11 minutes until the edges are set and the centers remain soft.
- Press a Hershey Kiss into the center of each cookie right out of the oven.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.
Notes
Serve slightly warm for best flavor. Store in an airtight container for up to 3 days.