There’s something about a soft, jammy cookie topped with a glossy kiss of strawberry that just feels like spring in your hands. Strawberry Kiss Cookies are buttery, tender, and finished with a sweet chocolate or candy kiss pressed right into the center simple, pretty, and absolutely irresistible.
I shot these for a Valentine’s feature back in 2019, and the test kitchen smelled like a strawberry patch for three days straight. The trick is chilling the dough just long enough so it holds its shape but stays soft press that kiss in while they’re still warm, and it melts just enough to settle in without sliding off. After a decade of styling cookies, these still photograph like a dream and taste even better.
Thomas Baker
Strawberry Kiss Cookies Recipe Easy and Irresistible
These Strawberry Kiss Cookies deliver a delightful combination of rich, buttery dough with a sweet strawberry flavor and a classic chocolate kiss nestled in the center. Perfectly soft with a gentle powdered sugar coating, they’re an irresistible treat for any occasion.
8 tablespoons (1/2 cup) butter, melted and slightly cooled
1 large egg
4 ounces cream cheese, softened
Optional: powdered sugar or pink granulated sugar
30 chocolate Hershey’s Kisses, unwrapped
Method
In a large mixing bowl, stir together the strawberry cake mix, melted butter, and egg until the batter is smooth and evenly combined.
Fold in the softened cream cheese and continue mixing until the dough becomes thick and well blended.
Cover the dough with plastic wrap and place it in the fridge to chill for a minimum of one hour.
Heat your oven to 350°F and prepare baking sheets by lining them with parchment paper.
Using a spoon or scoop, form the dough into tablespoon-sized portions and place them on the baking sheets.
If desired, roll each dough ball lightly in powdered sugar or pink granulated sugar; otherwise, leave them plain.
Bake the cookies for 8 to 10 minutes until the edges look set while the centers remain soft.
Allow the cookies to cool on the baking sheet for 1 to 2 minutes before gently pressing a chocolate Hershey’s Kiss into the middle of each cookie.
Move the cookies onto a wire rack to finish cooling completely before serving or storing.
Notes
Chilling the dough helps keep the cookies thick by preventing spreading during baking. Expect minor cracking when inserting the chocolate kisses, which adds to the handmade charm. Store cookies in an airtight container at room temperature and enjoy within 3 days for best freshness.
Why You’ll Love This Recipe
These cookies hit that sweet spot between easy and impressive just a handful of ingredients, most of which you probably already have tucked in your pantry. The strawberry cake mix gives them a soft, tender crumb and a gorgeous pale pink color without any food dye or fussy steps.
Beginner-friendly: No mixer required, no creaming butter and sugar just stir, chill, and bake.
Minimal prep: Less than 15 minutes of active time before the dough goes into the fridge.
Perfectly soft: The cream cheese keeps them pillowy and melt-in-your-mouth tender.
Great for gifting: They stack beautifully in a tin and look like you spent all day decorating.
Key Ingredients You’ll Need
Here’s what makes these strawberry kiss cookies come together so beautifully no special trips to the store required.
Strawberry cake mix: The backbone of flavor and color. It gives the dough structure and that signature berry sweetness.
Butter: Melted and slightly cooled adds richness and helps the dough come together without a stand mixer.
Cream cheese: Softened to room temperature. This is the secret to that melt-away texture.
Egg: Binds everything and gives the cookies a little lift.
Chocolate Hershey’s Kisses: The crowning touch. Unwrap them ahead of time so you can press them in while the cookies are still warm.
Powdered sugar or pink granulated sugar (optional): For rolling the dough balls adds a sweet crust and a little sparkle.
How the Recipe Works
The dough comes together fast no chilling overnight, just an hour in the fridge to firm up. After years of styling cookies for shoots, I’ve learned that skipping the chill leads to flat, spread-out cookies that lose their shape. An hour is the magic number here.
Once baked, the cookies puff just slightly and set around the edges while staying soft in the center. You’ll press the chocolate kiss in while they’re still warm that’s when the dough is pliable enough to hold the shape without cracking too much. A little cracking is normal and honestly adds to the homemade charm.
Scoop, roll in sugar (optional), and bake 8–10 minutes
Edges set, centers stay soft
5
Press chocolate kiss into warm cookies
Dough is pliable kiss nestles in perfectly
Pro Tip: Line your baking sheets with parchment paper it makes cleanup a breeze and helps cookies release cleanly.
Common Questions and Fixes
Sometimes cookies spread too much or come out too dry. Here’s what usually helps:
If they spread: Make sure the dough was fully chilled. If your kitchen is warm, pop the dough back in the fridge for 15 minutes before baking the next batch.
If they’re too dry: Check your oven temperature with an oven thermometer many home ovens run hot. Also, don’t overbake. Pull them when the centers still look slightly underdone.
If the kiss slides off: Wait 1–2 minutes after baking, then press gently but firmly. The dough should give just a little.
How to Serve and Store
These cookies are best enjoyed at room temperature when they’re at their softest. Stack them on a platter for a party, tuck them into lunchboxes, or wrap a few in cellophane for a sweet homemade gift.
Storage Method
How Long
Notes
Room temperature (airtight container)
Up to 3 days
Keep them soft and fresh
Refrigerator
Up to 5 days
Bring to room temp before serving
Freezer (unbaked dough balls)
Up to 2 months
Bake from frozen, add 1–2 minutes
Note: If you’re freezing baked cookies, layer them between parchment paper so the kisses don’t stick together.
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FAQs ( Strawberry Kiss Cookies )
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly first. Pat frozen berries completely dry with paper towels to remove excess moisture. Too much liquid will make the cookie dough sticky and affect the final texture.
How long do these cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Let frozen cookies thaw at room temperature for about 30 minutes before serving.
What can I substitute for the chocolate kisses?
Try chocolate chips, white chocolate chips, or even mini marshmallows pressed into the warm cookies. Caramel squares or peanut butter cups cut in half also work wonderfully. Just press whatever topping you choose into the cookies immediately after baking.
Why did my cookies spread too much during baking?
This usually happens when the butter is too warm or the dough wasn’t chilled enough. Chill your cookie dough for at least 30 minutes before baking. Also make sure your baking sheets are completely cool between batches.
Can I make the dough ahead of time?
Absolutely! Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze cookie dough balls on a tray, then transfer to freezer bags for up to 2 months. Bake frozen dough balls for an extra 1-2 minutes.
These Strawberry Kiss Cookies come together in less than an hour and bake up beautifully soft with that signature glossy kiss pressed right into the center. You’ll love how tender they stay, even a day or two later. They photograph like a dream and taste even better than they look.
Want to switch things up? Try dark chocolate kisses for a richer finish, or roll the dough in coarse pink sanding sugar for extra sparkle. If you’re gifting them, stack between layers of parchment in a tin they travel beautifully. A trick I picked up shooting cookies for years: always unwrap your kisses ahead of time so you’re not fumbling while the cookies cool.
I’d love to see how yours turn out tag me if you snap a photo, or let me know in the comments if you grew up making something similar. These are perfect for sharing with neighbors, tucking into lunchboxes, or keeping all to yourself with a cup of tea. Save this one for your next cookie craving.
