Strawberry Kiss Cookies
These ultra-simple Strawberry Kiss Cookies combine strawberry cake mix, a few pantry staples, and a Hershey Kiss pressed into each warm cookie for a soft, tender, fruity treat with a chocolatey surprise.
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.
Notes
Serve warm with milk or ice cream. Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months. Reheat to revive soft texture.