These Strawberry Kiss Cookies are soft, sweet, and full of strawberry flavor with a little chocolate kiss right on top.
They’re the kind of treat that looks fancy but is secretly super easy to make.
You’ll love the way your kitchen smells like a candy shop while these bake.
They’ve got a chewy sugar cookie texture with a pop of strawberry and that chocolate center that melts just a bit right out of the oven.
I’ve made these for bake sales, parties, and just because—and they disappear fast every time.
Why I Love This Recipe
This recipe is like a bite of nostalgia with a twist. It brings back memories of sugar cookies my mom used to make but adds strawberry flavor and that chocolate center that makes it feel extra special.
- No mixer needed—just a bowl and spoon
- They freeze well (if you somehow don’t eat them all first)
- They’re great for holidays, potlucks, or gifting
- That sugar sparkle and kiss on top make them look fancy without any extra work
Makes: 24 cookies
Total Time: 30 minutes (10 min prep, 10-12 min bake, cooling time)
What You’ll Need
- 1 box (15.25 oz) strawberry cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 24 Hershey’s Kisses (unwrapped)
- 1/4 cup granulated sugar (for rolling)
Tools You’ll Need
- Medium mixing bowl
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Wire rack
Pro Tips
- Chill the dough for 10 minutes if it’s too sticky to roll
- Press the kisses on gently but firmly right after baking so they stick without melting too much
- Unwrap your kisses before baking—the cookies bake fast
- Don’t overbake! You want soft centers
- Roll the dough balls well in sugar for that sparkly finish
Substitutions & Variations
- Use a different flavor cake mix like lemon or funfetti
- Swap the chocolate kiss with white chocolate or a caramel-filled one
- Add a drop of strawberry extract for more flavor
- Skip the sugar coating for a softer outside
Make-Ahead Tips
- Dough can be made 1 day ahead and kept in the fridge
- Baked cookies freeze great for up to 2 months
- You can roll dough balls and freeze before baking too—just add 1-2 extra minutes in the oven
Let’s Make Them!
Step 1: Mix the dough
In a medium bowl, combine 1 box (15.25 oz) strawberry cake mix, 1/3 cup vegetable oil, and 2 large eggs. Mix until a thick, sticky dough forms.
Step 2: Scoop and roll
Scoop about 1 tablespoon of dough and roll it into a ball. Roll the dough ball in 1/4 cup granulated sugar until fully coated.
Step 3: Bake
Place the dough balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 10–12 minutes, or until edges are just set and tops are slightly cracked.
Step 4: Add kisses
As soon as cookies come out of the oven, gently press 1 Hershey’s Kiss into the center of each warm cookie. Let cool on the sheet for 5 minutes, then move to a wire rack.
Leftovers & Storage
- Store in an airtight container at room temp for up to 5 days
- For longer storage, freeze in layers with parchment between cookies
- If frozen, thaw at room temp before serving
Macros (per cookie – based on 24 cookies)
- Calories: 120
- Fat: 5g
- Carbs: 18g
- Sugar: 12g
- Protein: 1g
Why This Recipe Works (Quick Science)
Using cake mix as a base skips a lot of steps and ensures soft, even cookies every time. The oil keeps them tender instead of crunchy, and the sugar coating helps them crack beautifully. Pressing the kisses in while warm melts the bottom just enough to stick without ruining their shape.
Common Mistakes
- Adding the kisses before baking—don’t do it, they’ll melt into a puddle
- Overmixing the dough—it just needs to come together
- Not spacing cookies out—they’ll spread a bit
- Letting cookies cool too long before adding kisses—the chocolate won’t stick
What to Serve With
- A cold glass of milk
- A mug of hot cocoa or coffee
- Fresh strawberries for a fruit + cookie vibe
- Ice cream—sandwich one between two cookies!
FAQ
Can I use butter instead of oil?
Yes, but it changes the texture—cookies will be a little firmer.
Do I need to chill the dough?
Not always, but if it feels too sticky, a quick 10-minute chill helps.
Can I use homemade dough instead of cake mix?
Of course! But the cake mix shortcut is what makes these so easy.
How do I keep the kisses from melting?
Just press them in gently right after baking and don’t touch them again until cool.
Final Thoughts
These Strawberry Kiss Cookies are as pretty as they are tasty. They’re one of those treats that people think you spent forever on, but they come together in under 30 minutes. Try them out, share them with someone you love, and don’t forget to drop a comment to let me know how they turned out—or ask any questions you’ve got!
