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.
