These strawberry kiss cookies are a sweet symphony of strawberry flavor, combining a cake mix with a chocolatey Hershey Kiss on top. They’re a delightful treat for Valentine’s Day that you’ll want to share with everyone!
This recipe addresses issues of cookie density and lack of flavor, providing a fun and unique treat for Valentine’s Day celebrations.
I found that many cookie recipes can turn out dry or bland. These cookies not only retain their moistness but are also packed with the bright flavor of strawberry. They truly stand out as a treat that’s perfect for celebrating love without the hassle of complicated baking.
This recipe is super straightforward, ready in about 20 minutes, making it a breeze for busy weeknights or last-minute dessert ideas. Just whip up the dough, chill for a bit, and pop them in the oven for a quick, warm treat that brings smiles all around.
If you’re interested in pairing these cookies with something special, consider trying my Strawberry Shortcake Tiramisu. It’s another delicious way to celebrate your loved ones!
Table of contents
Why You Will Love This Recipe
- Fun and Easy to Make , whippin’ up these cookies is a breeze. Just mix the cake mix with a few pantry staples, and you’re well on your way to a tasty treat in under 20 minutes, making them great for last-minute Valentine’s Day surprises.
- Bright Strawberry Flavor , The vibrant strawberry cake mix is the star here, delivering a burst of fruity sweetness in every bite. This gives the cookies a playful color that just screams Valentine’s cheer.
- Perfectly Topped with Chocolate , The Hershey Kiss placed right when the cookies come out of the oven not only adds a rich chocolatey touch but also makes them look extra special. It’s a simple upgrade that leaves a lasting impression.
- Freshness You Can Count On , These cookies stay soft longer, and the dough can be chilled beforehand. This means you can prep a batch in advance and bake when the mood strikes, ensuring they’re always fresh and ready to share.
Strawberry Kiss Cookies
- Prep Time: 10 minutes
- Cool Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 80 minutes
- Yield: 22 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Delicious Valentine’s Strawberry Kiss Cookies with a sweet crust and a chocolate center, perfect for sharing.
Ingredients
- 1 box strawberry cake mix
- 2 tablespoons (15 g) all-purpose flour
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- 1 tablespoon (15 ml) milk
- Granulated sugar, for rolling
- 22 Hershey Kisses
Instructions
- Step 1: In a large bowl, mix the vegetable oil and eggs together until smooth and thoroughly combined. This creates a uniform base for even baking.
- Step 2: Slowly mix in the strawberry cake mix and all-purpose flour until just combined. Avoid over mixing to keep cookies tender.
- Step 3: Blend in the milk to reach the desired dough consistency, adding moisture to keep the cookies soft and prevent dryness.
- Step 4: Using a #30 cookie scoop or 2 tablespoons, form cookie dough into equal-sized balls to ensure uniform baking.
- Step 5: Roll each cookie ball evenly in granulated sugar before chilling. This forms a sweet crust and adds appealing crunch after baking.
- Step 6: Cover the bowl and chill dough in the refrigerator for at least 1 hour. Chilling helps prevent spreading and preserves cookie shape during baking.
- Step 7: Preheat oven to 375°F (190°C) to achieve proper baking temperature and golden edges.
- Step 8: Place one baking sheet at a time in the oven and bake for 8-10 minutes. Watch for edges to turn golden as an indicator of doneness.
- Step 9: Immediately after removing the cookies from the oven, press one Hershey Kiss into the center of each cookie. The residual heat slightly melts the chocolate for a soft touch.
- Step 10: Let cookies cool on the baking sheet for a few minutes (about 5 minutes) before transferring to a cooling rack or storage container. This helps them set with a soft, chewy texture.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep cookies in an airtight container in the refrigerator for up to 7 days to retain moisture without drying.
- Freezing: Wrap cookies individually in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If dough is sticky and hard to handle, chill it an additional 30 minutes.
- To prevent excessive spreading, roll dough in granulated sugar and ensure it is well chilled before baking.
- For cookies browning at edges but undercooked centers, bake an extra 1-2 minutes checking often.
- Place Hershey Kisses on cookies within one minute of baking removal for optimal melting.
- If cooled cookies feel too soft, let them sit on the baking sheet for 5 more minutes before transferring to a wire rack.
- Serve with fresh fruit or a scoop of vanilla ice cream.
- A glass of almond milk pairs nicely with these cookies.
- Use cookies to make strawberry sandwich cookies with whipped cream or cream cheese filling.
- Add to dessert trays alongside gluten-free brownies or sugar-free chocolate chip cookies.
- Drizzle melted chocolate or dust with powdered sugar for extra presentation flair.
- Serve with strawberry sauce on the side for dipping.
- Substitute the strawberry cake mix with other flavored cake mixes for different cookie variations.
- For gluten-free option, use a 1:1 gluten-free flour blend replacing all-purpose flour, checking for proper binding agents.
- Use almond extract instead of vanilla extract for a different aroma, but use less due to its stronger flavor.
- Choose fresh, ripe strawberries with bright red color and sweet aroma for best flavor if added fresh (not in original but recommended for ingredient quality).
- Use unsalted butter to control saltiness if you add butter variations.
- Granulated sugar helps with even spreading and creates a crisp crust; fine sugar dissolves well into dough.
- Light brown sugar can enhance chewiness and add molasses flavor but can be substituted with granulated sugar if unavailable.
- Baking soda must be fresh to achieve light texture; baking powder can substitute if adjusting sugar quantity accordingly.
- Use pure vanilla extract for deeper sweet flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Strawberries: Fresh, ripe strawberries are a must! Look for bright red berries with a sweet aroma. They’ll infuse your cookies with natural sweetness and flavor.
- Butter: Use unsalted butter for better control over saltiness. It keeps the cookies moist and tender, but chilling the dough is key to minimize spreading!
- Granulated sugar: This adds sweetness and helps the cookies spread evenly. Fine sugar works best as it dissolves quickly into the dough, guaranteeing a smooth texture.
- Brown sugar: Light brown sugar contributes to chewiness and rich flavor. If you run out, you can substitute with another equal part of granulated sugar, but you’ll miss that molasses taste!
- Vanilla extract: Use pure vanilla extract for a deeper flavor. It enhances the cookie’s sweetness. For a twist, try almond extract instead, but use less as it’s stronger.
- Baking soda: This is crucial for a light and fluffy texture. Make sure it’s fresh! If you need a substitute, use baking powder but adjust your sugar quantity accordingly.
- All-purpose flour: Use a good quality all-purpose flour for the best rise in your cookies. If gluten-free is preferred, a 1:1 gluten-free flour will work but check for binding agents!
- Powdered sugar: For dusting on top, this adds a nice finishing touch. It’s great for presentation! If you don’t have it, granulated sugar can be lightly sprinkled instead.
Recipe Tips
- If the dough is too sticky to handle, chill it in the refrigerator for an additional 30 minutes for easier shaping.
- When cookies spread too much during baking, roll them in granulated sugar just before placing them on the baking sheet, making sure to chill the dough first.
- If your cookies are browning on the edges but remain undercooked in the center, bake for an additional 1-2 minutes, checking for doneness frequently.
- For uneven melting of the Hershey Kisses, place them on the cookies within 1 minute of taking them out of the oven for optimal softness.
- If cookies feel too soft after cooling, let them sit on the baking sheet for 5 more minutes before transferring them to a wire rack for proper texture.
Serving Suggestions
Serve strawberry kiss cookies alongside fresh fruit or a scoop of vanilla ice cream. A simple glass of almond milk offers a nice complement as well.
Use to make strawberry cookie sandwiches with whipped cream or a cream cheese filling. Add to dessert trays with gluten-free brownies or sugar-free chocolate chip cookies.
Top with a drizzle of melted chocolate or a dusting of powdered sugar for added flair. You can also serve them with a side of strawberry sauce for dipping.
Recipe variations
- You can use white or yellow cake mix instead of strawberry if you want a milder cookie base, changing the overall flavor and color subtly.
- Add ½ teaspoon of vanilla extract or ¼ teaspoon of almond extract to the dough for extra depth and a complementary aroma to the strawberry flavor.
- Either regular or gluten-free strawberry cake mix can be used, ensuring the rest of the ingredients match any dietary needs such as egg substitutes for vegans.
- If doubling, use two boxes of cake mix, 4 eggs, ½ cup vegetable oil, and bake cookies in batches to maintain oven temperature and texture integrity.
- These strawberry kiss cookies work well alongside Strawberry Crunch Cheesecake Cones for a delightful strawberry-themed dessert table.
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How to Store?
To keep your strawberry kiss cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature for up to 2 days to maintain their texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator for up to 7 days, ensuring the cookies stay moist without drying out.
Freezing: Wrap cookies individually in plastic wrap, place in a freezer-safe container, and freeze up to 3 months. Thaw at room temperature.
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