Strawberry Kiss Soft Cookies (Print Format)
Soft strawberry cookies feature a creamy cheese blend topped with a chocolate kiss and sugar dusting.
# Ingredients:
→ Base
01 -
1 box (15.25 oz) strawberry cake mix
→ Fat and Binding
02 -
8 tablespoons (½ cup) unsalted butter, melted and cooled
03 -
1 large egg
→ Cream Cheese Blend
04 -
4 oz cream cheese, softened
→ Toppings
05 -
30 Hershey’s chocolate kisses, unwrapped
06 -
Optional: powdered sugar or pink granulated sugar for rolling
# Steps:
01 -
In a large mixing bowl, combine the strawberry cake mix, melted butter, and egg, stirring until the batter is smooth.
02 -
Add softened cream cheese to the batter and mix thoroughly until the dough thickens and is fully combined.
03 -
Cover the dough and refrigerate for at least one hour to firm up and reduce spreading during baking.
04 -
Preheat the oven to 350°F. Line baking sheets with parchment paper to prevent sticking.
05 -
Scoop tablespoon-sized portions of dough, optionally roll each portion in sugar, and arrange on prepared baking sheets with adequate spacing.
06 -
Bake for 8 to 10 minutes until edges are set but centers remain soft and slightly underbaked for optimal texture.
07 -
Remove cookies from oven and rest for 1 to 2 minutes. Gently press a chocolate kiss into the center of each cookie, allowing for slight cracking.
08 -
Transfer cookies to a wire rack and cool fully before serving to maintain structure and flavor.
# Tips:
01 -
Chilling the dough prevents excessive spreading and preserves cookie thickness.
02 -
Expect minor cracking when pressing the chocolate kiss into the warm cookie.
03 -
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.