There’s something irresistible about a soft, buttery cookie topped with a glossy chocolate kissespecially when it’s flavored with bright, sweet strawberry. Strawberry Kiss Cookies take everything you love about the classic thumbprint and make it just a little more special, with real strawberry flavor baked right into the dough and a Hershey’s Kiss pressed gently on top.
I first tested this version back in spring of 2019, right when local berries started showing up at my farmers’ market stand. The dough smelled like fresh jam while it mixed, and my neighbor swore she could taste actual fruit in every bitenot just extract. After blogging for over a decade, I’ve learned that freeze-dried strawberry powder gives you the most reliable color and flavor without adding extra moisture that throws off your texture.
Yesica Andrews
Strawberry Kiss Cookies Recipe – Easy and Irresistible
These Strawberry Kiss Cookies are a delightful treat that blend a rich, buttery dough with the sweet flavor of strawberry and a classic chocolate kiss center. Perfectly soft and melt-in-your-mouth, they’re finished with a light sprinkle of powdered or pink sugar for an extra touch of sweetness.
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 mixture is smooth and well blended.
Fold in the softened cream cheese and keep mixing until the dough becomes thick and evenly combined.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of one hour to chill.
Heat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
Portion the chilled dough into tablespoon-sized scoops and arrange them on the baking sheets.
If desired, gently roll each dough ball in powdered sugar or pink granulated sugar before placing them on the tray for baking.
Bake the cookies for 8 to 10 minutes, or until the edges appear set while the centers remain slightly soft.
Allow the cookies to rest for 1 to 2 minutes out of the oven, then carefully press an unwrapped chocolate kiss into the center of each cookie.
Transfer the cookies to a wire rack and let them cool completely before serving or storing.
Notes
Chilling the dough helps the cookies keep their shape and prevents spreading.
Light cracks may form around the chocolate kiss once it’s pressed in, which is normal.
Store these cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Why You’ll Love This Recipe
These treats are ridiculously simplejust five core ingredients and maybe a dusting of sugar if you’re feeling fancy. The strawberry cake mix does all the heavy lifting for flavor and color, so you don’t need to hunt down freeze-dried berries or extracts at specialty shops.
No mixer required: Everything comes together in one bowl with a wooden spoon.
Perfect for kids: Rolling dough balls and pressing chocolate kisses into warm cookies feels like a party activity.
Nostalgic charm: That chocolate-strawberry combo brings back memories of Valentine’s boxes and spring bake sales.
Make-ahead friendly: The dough chills for an hour, so you can prep in the morning and bake after dinner.
Key Ingredients You’ll Need
I love recipes that don’t send you on a scavenger hunt. Everything here is stocked at my local grocery store year-round, and chances are you already have butter, an egg, and cream cheese in your fridge.
Strawberry cake mix: This gives you consistent berry flavor and a soft pink hue without any extra bowls or measuring.
Butter: Melted and slightly cooledit keeps the dough tender without making it greasy.
Cream cheese: Softened to room temperature so it blends smoothly and adds a subtle tang that balances the sweetness.
Chocolate Hershey’s Kisses: Unwrap them ahead of time and keep them in a small bowl so you can work quickly while the cookies are still warm.
Powdered sugar or pink granulated sugar: Totally optional, but rolling the dough balls gives them a bakery-window sparkle.
How the Recipe Works Step by Step
Mixing the dough takes about five minutes, and the hour-long chill is hands-off timeperfect for tidying the kitchen or folding laundry. Once you pull that bowl from the fridge, the dough scoops like a dream and holds its shape beautifully on the baking sheet.
After baking, you rest the cookies for just a minute or two so they firm up enough to handle the gentle press of a chocolate kiss. You’ll see tiny cracks form around the edges when you nestle that kiss init’s part of the charm and means your dough consistency is spot on.
Step
Time
What to Watch For
Mix dough
5 minutes
Dough should be thick and slightly sticky
Chill dough
1 hour
Cover bowl tightly so edges don’t dry out
Bake
8–10 minutes
Edges set, centers still soft and puffy
Add kisses
1–2 minutes after baking
Press gentlycookies are fragile when hot
Cool completely
15 minutes
Transfer to wire rack so bottoms don’t steam
Simple Swaps and Tweaks
If strawberry cake mix isn’t your thingor you spot a different flavor on clearanceyou can swap in lemon, vanilla, or even chocolate cake mix. The technique stays exactly the same, and you’ll end up with a whole new cookie personality.
Skip the sugar coating: The dough is sweet enough on its own, so feel free to skip the powdered sugar roll and bake them plain.
Use a different kiss: Dark chocolate, caramel-filled, or even peanut butter kisses all work beautifully.
Add a pinch of vanilla: If you have pure extract on hand, a half teaspoon stirred into the dough deepens the flavor.
How to Serve and Store
These Strawberry Kiss Cookies are perfect for spring potlucks, Valentine’s Day boxes, or tucking into school lunches. I like to arrange them on a simple white plate so that pink-and-chocolate contrast really pops.
Storage Method
Duration
Pro Tip
Room temperature (airtight container)
Up to 3 days
Layer parchment between rows to protect kisses
Refrigerator
Up to 5 days
Let come to room temp 10 minutes before serving
Freezer (baked cookies)
Up to 2 months
Wrap individually in plastic, then bag together
Note: The chocolate kisses can bloom (turn whitish) in humid weather, so if you live somewhere muggy, store cookies in the fridge and enjoy them slightly chilled.
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FAQs (Strawberry Kiss Cookies)
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them completely first. Pat frozen strawberries dry with paper towels to remove excess moisture. This prevents the cookies from becoming soggy and helps maintain their shape during baking.
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 cookies for up to 3 months. Always let them cool completely before storing to prevent condensation.
What can I substitute for the chocolate kisses?
Try white chocolate chips, mini chocolate chips, or even caramel candies. Press any substitute gently into the warm cookies right after baking. The key is using something that will slightly melt and adhere to the cookie.
Why are my cookies spreading too much?
This usually happens when the butter is too warm or the dough hasn’t been chilled. Chill your dough for 30 minutes before baking. Also check that your baking powder is fresh and your oven temperature is accurate.
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 portions of dough for up to 3 months. Let frozen dough thaw in the fridge before baking.
These Strawberry Kiss Cookies come together in under two hours, chill time included, and deliver soft pink edges with that signature chocolate-strawberry bite we all crave. You’ll love how the cream cheese keeps them tender for days, and that little crack around each kiss means you nailed the texture. They smell like spring in a mixing bowlsweet berry and butterand disappear fast at potlucks or tucked into lunchboxes.
If you can’t find strawberry cake mix, vanilla or lemon works beautifully with the chocolate kiss on top. Roll the dough in coarse pink sugar for a bakery finish, or skip it entirely and let that soft cookie speak for itself. A trick I learned from my neighbor’s kitchen: freeze half the dough balls on a parchment-lined tray, then bake a few at a time whenever a cookie craving hits. They go straight from freezer to ovenjust add an extra minute or two.
I’d love to see your batch! Tag me with a photo or tell me which flavor kiss you pressed on topdark chocolate, caramel, or classic milk chocolate all have their fans. Did you grow up rolling cookies with your mom or grandma on Saturday mornings? There’s something about pressing that chocolate into warm dough that feels like home, no matter the season. Save this recipe for your next gathering, or bake a double batch and tuck some in the freezer for the days when only something sweet and nostalgic will do.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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