Ever pull a tray of cookies from the oven and just… sigh? They’re flat, sad, and look nothing like the picture. We’ve all been there.
Baking can feel like a high-stakes game where one wrong move means disaster. But what if I told you there’s a cookie recipe so simple, so forgiving, that it’s almost impossible to mess up?
These Strawberry Kiss Cookies are your secret weapon. They are soft, chewy, and packed with sweet strawberry flavor, all topped with a perfect chocolate kiss. Get ready to feel like a baking champion.
What You’ll Need
This recipe uses a simple cake mix base, which makes things super easy. No need to measure out a dozen different dry ingredients.
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar (for rolling)
- 36 Hershey’s Kisses, unwrapped
The Tools of the Trade
You don’t need any fancy gadgets for this. Just your basic baking gear will do the trick.
- Large mixing bowl
- Electric mixer (handheld or stand)
- Small bowl (for the rolling sugar)
- Baking sheets
- Parchment paper or silicone baking mat
- 1-tablespoon cookie scoop or measuring spoon
Pro Tips from My Kitchen
I’ve made thousands of cookies over the years. Here are a few things I learned that will make yours turn out perfect every single time.
Don’t Skip the Chill Time
Your dough will be sticky. You might be tempted to just start baking, but please, chill the dough for at least 30 minutes.
Chilling makes the dough easier to handle and stops the cookies from spreading too much in the oven. This is how you get thick, chewy cookies instead of thin, crispy ones.
The Perfect Kiss Placement
Timing is everything. If you press the chocolate Kisses into the cookies right out of the oven, they’ll melt into a messy puddle.
Let the cookies cool on the baking sheet for about 2-3 minutes first. They will be soft enough for the Kiss to stick but not so hot that it melts completely.
Unwrap Kisses Ahead of Time
This sounds small, but it’s a big deal. Unwrap all your Hershey’s Kisses while the cookies are in the oven.
You need to work fast once the cookies are out. Fumbling with those little foil wrappers is the last thing you want to be doing when the clock is ticking.
How to Make Strawberry Kiss Cookies
Let’s get down to business. Follow these simple steps for perfect cookies.
Step 1: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil.
Step 2: Mix with an electric mixer on low speed until just combined. The dough will be thick and a little sticky.
Step 3: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 4: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 5: Pour the granulated sugar into a small, shallow bowl.
Step 6: Scoop the chilled dough into 1-inch balls. Roll each ball in the sugar to coat it completely.
Step 7: Place the dough balls about 2 inches apart on your prepared baking sheets.
Step 8: Bake for 8 to 10 minutes. The edges should be set, but the centers will look slightly soft. Don’t overbake them.
Step 9: Remove the baking sheets from the oven and let them sit for 2-3 minutes.
Step 10: Gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The cookie will crack a little around the edges, which looks great.
Step 11: Transfer the cookies to a wire rack to cool completely. The chocolate will set as they cool.
Common Cookie Problems and Fixes
Baking doesn’t always go as planned. Here’s a quick guide to solve some common issues.
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Cookies are flat | Dough not chilled | Chill longer |
| Kisses melted | Cookies were too hot | Wait 2-3 minutes |
| Cookies are hard | Overbaked | Reduce bake time |
Substitutions and Fun Variations
Once you master the basic recipe, you can start playing around with it.
- Different Kisses: Use Hugs (white and milk chocolate), dark chocolate Kisses, or caramel-filled Kisses for a new twist.
- Add-Ins: Mix in 1/2 cup of white chocolate chips for extra texture and sweetness.
- Change the Flavor: Try a different cake mix, like cherry or lemon, for a whole new cookie.
This table shows some easy swaps you can make.
| Swap This | For This | Resulting Flavor |
|---|---|---|
| Strawberry Cake Mix | Lemon Cake Mix | Lemon Kiss Cookies |
| Milk Chocolate Kiss | Caramel Kiss | Strawberry Caramel |
| Vegetable Oil | Melted Coconut Oil | Slight Coconut Hint |
Make-Ahead and Storage Tips
Life gets busy. The good news is you can prep these cookies in advance.
Make-Ahead Dough: You can make the cookie dough, cover it tightly, and store it in the refrigerator for up to 3 days. When you’re ready, just scoop, roll, and bake.
Freezing: Roll the dough into balls (don’t roll in sugar yet) and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
What About Nutrition?
These are cookies, so they’re a treat. But it’s still good to have an idea of what you’re eating. This is just an estimate and can change based on your ingredients.
- Serving Size: 1 cookie
- Calories: Around 110
- Sugar: Around 10g
Here are some ways to adjust for different diets.
| Dietary Need | Ingredient | Recommended Swap |
|---|---|---|
| Gluten-Free | Cake Mix | GF Strawberry Cake Mix |
| Dairy-Free | Hershey’s Kisses | Dairy-free chocolate |
| Vegan | Eggs & Kisses | Flax eggs & vegan choc |
Leftovers and Storage
If you somehow have leftovers, storing them is easy.
Place the cooled cookies in an airtight container. They will stay soft and fresh at room temperature for up to 5 days. You can also freeze the baked cookies for up to a month.
Frequently Asked Questions
Here are some questions I get asked all the time about this recipe.
Q1. Why did my cookies spread and get so thin?
Ans: This almost always means the dough wasn’t cold enough. Chilling the dough helps the fat (the oil) stay solid longer in the oven, which prevents spreading. Make sure you chill it for at least 30 minutes.
Q2. Can I use fresh strawberries instead of a cake mix?
Ans: I wouldn’t recommend it for this recipe. Fresh strawberries add a lot of water, which would make the dough too wet and sticky. The cake mix provides the perfect texture and flavor base.
Q3. Do I have to use an electric mixer?
Ans: You don’t have to, but it helps. The dough is very thick, so mixing it by hand will take some serious arm strength. An electric mixer just makes the job much faster and easier.
Q4. My Hershey’s Kisses turned white and chalky after they cooled. What happened?
Ans: That’s called “chocolate bloom.” It happens when the chocolate gets a little too warm and then cools down, causing the cocoa butter to separate. It’s still perfectly safe to eat, it just doesn’t look as pretty. Waiting a few minutes before adding the Kisses usually prevents this.
Wrapping Up
See? That wasn’t so scary. You now have a go-to recipe for beautiful, delicious cookies that will impress everyone. No more sad, flat baking disasters.
Go give these Strawberry Kiss Cookies a try. I promise you’ll feel proud when you pull that perfect tray out of the oven.
When you make them, come back and leave a comment below! Let me know how they turned out or if you have any questions. I love hearing from you.
