I love how cheerful and simple these cookies are. They’re easy to make, kid-friendly, and incredibly festive with sprinkles. The strawberry-flavored chocolate kiss adds a unique twist to the classic blossom cookie. Whether I’m baking for a party, holiday, or just a fun treat, these cookies always brighten the table and get rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
2 tablespoons milk
1 bag Hershey’s Strawberry Ice Cream Cone Chocolate Kisses
Sprinkles (optional)
Directions
I preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, I cream the softened butter and sugar until light and fluffy.
I mix in the egg, milk, and vanilla until everything is smooth and well blended.
I add the flour, baking soda, and salt to the bowl and mix until the dough comes together.
Using a cookie scoop, I divide the dough into even portions and roll each one into a ball.
If I’m using sprinkles, I roll the dough balls in them before placing them on the baking sheet.
I bake the cookies for 10–12 minutes, just until the edges turn a light golden color.
Right out of the oven, I gently press a strawberry kiss into the center of each warm cookie.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Once cool, I store them in an airtight container to keep them fresh and soft.
Servings and timing
This recipe makes about 30 cookies and takes just 22 minutes from start to finish, making it ideal for quick baking sessions or last-minute sweet cravings.
Variations
Sometimes I switch out the chocolate kisses for other seasonal flavors—like peppermint or cookies and cream. For extra texture, I’ve also added finely chopped freeze-dried strawberries to the dough. And when I want to make them a bit more festive, I use colored sugars or themed sprinkles for holidays.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—both the dough and the finished cookies. If I freeze the baked cookies, I layer them between sheets of parchment in a sealed container. I just let them come to room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it wrapped in the fridge. It’s easy to scoop and bake the next day.
How do I keep the kisses from melting?
I press the kisses in gently after baking, and let the cookies cool completely before stacking or storing them. The kisses will stay intact if left undisturbed while cooling.
Can I use other flavored kisses?
Absolutely! I love swapping in seasonal or limited-edition Hershey’s Kisses to create new versions of this cookie.
Do I need to chill the dough?
Not for this recipe. The dough holds its shape well in the oven without chilling, which is part of what makes this so quick.
Can I freeze these cookies?
Yes, both baked cookies and raw dough freeze well. I freeze dough balls on a tray, then transfer to a bag or container. I bake straight from frozen, just adding a minute or two to the bake time.
Conclusion
These Strawberry Kiss Cookies are a sweet, simple treat that always brings joy to any cookie tray. I love how soft and colorful they are, and the combination of buttery cookie and strawberry-flavored chocolate is just irresistible. Whether for a party, a gift, or a cozy evening in, they’re sure to bring a smile.
