I made these Strawberry Kiss Cookies on a rainy afternoon when I wanted something fast, comforting, and slightly nostalgic. They’re ultra-simple—strawberry cake mix + a few pantry staples + a Hershey Kiss pressed into each warm cookie—and the result is a soft, tender, fruity cookie with a chocolatey surprise. Perfect for bake sales, last-minute guests, or when you want a fun, kid-friendly treat in under an hour of hands-on time.
Why you’ll love this dish
This recipe is a cheat-code for great cookies: one box of strawberry cake mix transforms into soft, flavorful dough with almost no measuring. It’s fast, budget-friendly, and ideal when you want a crowd-pleaser without fuss. The oil and eggs create a tender crumb similar to a quick cake, while the short chill keeps the cookies from running into one another in the oven. Drop in a Hershey Kiss right after baking for a warm, slightly melted chocolate center—that contrast of bright strawberry and milk chocolate is why these vanish so quickly.
"These tasted bakery-made but took half the time—kids loved helping press in the Kisses, and they were gone by the end of the party." — a quick weekend-test review
How this recipe comes together
Quick overview so you know what to expect:
- Whisk eggs and oil until shiny to create the tender cookie base.
- Fold in the strawberry cake mix to form a soft dough.
- Chill the dough to control spreading and firm it for easy scooping.
- Bake small dough balls briefly so centers stay soft.
- Press a Hershey Kiss into each cookie straight from the oven so the chocolate softens but keeps shape.
This method yields soft, puffy cookies with a fudgy center and minimal equipment—no mixer required.
What you’ll need
- 1 box strawberry cake mix (about 15–16 oz)
- 2 large eggs
- 1/4 cup vegetable oil
- Quick splash whole milk (only if the dough needs softening)
- 23 Hershey Kisses, unwrapped
Notes and substitutions:
- Use light olive oil or melted coconut oil as a 1:1 swap for vegetable oil for a slightly different flavor.
- For dairy-free, use a plant-based milk splash only if needed and choose dairy-free chocolate kisses.
- If you need gluten-free, use a gluten-free boxed cake mix labeled for 1:1 substitution and check other ingredients.
Step-by-step instructions
- Preheat and prep: Set your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix base: In a large bowl, beat the 2 eggs and 1/4 cup vegetable oil until smooth and glossy. This creates the tender texture in the finished cookie.
- Add cake mix: Sprinkle the entire box of strawberry cake mix into the bowl. Fold gently with a spatula until the dry mix is fully incorporated and a soft dough forms.
- Adjust texture: If the dough feels stiff or crumbly, add a tiny splash of whole milk—just enough so the dough scoops easily. Avoid making it sticky.
- Chill: Cover the dough and refrigerate for at least 40 minutes. Chilling reduces spread and makes rolling or scooping neater.
- Scoop or roll: Once chilled, portion the dough into small balls (about 1 to 1½ tablespoons each). Slightly uneven shapes are fine; they bake charmingly rustic.
- Bake: Place the dough balls on the prepared sheets about 2 inches apart. Bake 9–11 minutes. The edges should be set while centers remain soft.
- Add Kisses: Immediately after removing the cookies from the oven, gently press one unwrapped Hershey Kiss into the center of each cookie. Nestle it lightly—warm cookies will slightly soften the chocolate without melting it flat.
- Cool: Let cookies rest on the baking sheet for a few minutes to set, then transfer to a rack or plate to finish cooling.
- Serve and enjoy: Best slightly warm so the chocolate is tender and the cookie is soft.
Best ways to enjoy it
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream for a nostalgic treat.
- Plate on a cake stand for parties—alternate with fresh strawberries to echo the cookie’s flavor.
- Pack in lunchboxes (cooled) or include a few in gift tins for neighbors and teachers.
- For an afternoon pick-me-up, pair with a cup of Earl Grey or a mild roast coffee to balance the sweetness.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 3 days.
- Refrigeration: Keep in an airtight container in the fridge for up to 1 week; bring to room temp before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature.
- Reheating: Warm in a 300°F oven for 5–7 minutes or microwave a single cookie for 8–12 seconds to revive the soft center. Always let frozen cookies fully thaw before reheating to prevent sogginess.
Food safety note: Because these cookies contain eggs, make sure eggs are fresh and stored properly. Baked cookies are safe at room temp for short-term storage as noted above.
Helpful cooking tips
- Chill is non-negotiable: Don’t skip the 40-minute chill—dough straight from mixing will spread too much and flatten.
- Scoop size matters: Keep dough balls small for that short baking window so centers remain soft. A cookie scoop gives consistent results.
- Watch the edges: Pull cookies when edges are set but centers look slightly underbaked—carryover cooking on the sheet finishes them.
- Don’t overpress Kisses: Press just enough to set the chocolate into the cookie. Too hard and the cookie can crack.
- Make ahead: You can shape dough into balls and freeze them on a tray, then bake from frozen; add an extra 1–2 minutes to the baking time.
Creative twists
- Double chocolate: Mix 1–2 tablespoons cocoa powder into the cake mix for a chocolate-strawberry mashup and swap Kisses for dark chocolate.
- Sprinkles: Roll dough balls in nonpareils before baking for a funfetti look (press gently so sprinkles stick).
- Nutty boost: Fold in 1/3 cup chopped toasted almonds or macadamias for crunch.
- Miniature version: Make tiny cookies and use mini Kisses for bite-sized party favors.
- Vegan/dairy-free: Use a vegan boxed cake mix (if available) and plant-based milk; choose dairy-free chocolate bites.
Common questions
Q: How many cookies does this recipe make?
A: This recipe yields about 23 cookies if you use one Hershey Kiss per cookie. Exact number depends on your scoop size.
Q: Can I use a different cake mix flavor?
A: Yes. White or vanilla cake mix makes a classic base. Chocolate or funfetti will change the flavor profile—adjust pairings accordingly.
Q: Do I need to chill the dough?
A: Yes. Chilling for at least 40 minutes prevents excess spreading and improves texture. If you’re short on time, pop the dough in the freezer for 15–20 minutes as a faster alternative.
Q: Why does the recipe call for only a splash of milk?
A: The cake mix contains enough dry ingredients; milk is only used to soften dough that’s too dry. Add sparingly to avoid sticky dough.
Q: Are raw egg concerns an issue here?
A: Eggs are fully cooked in the baking process. Use fresh eggs and bake as directed. If you’re worried about raw egg, avoid tasting raw dough.
Conclusion
If you want more inspiration or variations from other home bakers, check out this detailed take on Strawberry Kiss Cookies from Strawberry Kiss Cookies – Mama Needs Cake® and a family-friendly version at Strawberry Kiss Cookies – Yummi Haus. These pages offer extra photo steps and serving ideas that pair well with the method above.
Strawberry Kiss Cookies
Ingredients
Main Ingredients
- 1 box strawberry cake mix (about 15-16 oz)
- 2 large eggs Make sure they are fresh.
- 1/4 cup vegetable oil Can substitute with light olive oil or melted coconut oil.
- 23 Hershey Kisses, unwrapped
- splash whole milk Add only if the dough needs softening.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat the eggs and vegetable oil until smooth and glossy.
- Sprinkle the strawberry cake mix into the bowl and fold gently with a spatula until fully incorporated, forming a soft dough.
- If the dough feels stiff or crumbly, add a tiny splash of whole milk to soften it—avoid making the dough sticky.
- Cover the dough and refrigerate for at least 40 minutes.
Baking
- Once chilled, portion the dough into small balls (about 1 to 1½ tablespoons each). Place them on the prepared baking sheets about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set and the centers remain soft.
- Immediately after removing the cookies from the oven, gently press one unwrapped Hershey Kiss into the center of each cookie.
- Let cookies rest for a few minutes on the baking sheet to set, then transfer to a rack or plate to finish cooling.
