These strawberry kiss cookies are soft, pillowy, and topped with a chocolate kiss that melts just right. With their pretty pink color and buttery texture, they’re perfect for any celebration or when you need something sweet.
I love how simple these are to make. The cake mix base means you get that gorgeous strawberry flavor without any fuss, and the cream cheese keeps them incredibly soft. They look fancy enough for a party but come together so quickly on busy afternoons.
Table of Contents
Strawberry Kiss Cookies Ingredients
Here’s what you’ll need for about 30 cookies:
- 1 box (15.25 oz) strawberry cake mix
- 8 tablespoons (1/2 cup) butter, melted and slightly cooled
- 1 large egg
- 4 ounces cream cheese, softened
- 30 chocolate kisses, unwrapped
- Powdered sugar or pink granulated sugar for rolling (optional)
How to Make Strawberry Kiss Cookies
Step 1: Mix the strawberry cake mix, melted butter, and egg in a large bowl until smooth and combined.
Step 2: Add the softened cream cheese and mix until the dough is thick and fully blended. The dough will be soft.
Step 3: Cover the bowl and refrigerate for at least 1 hour. This step is important—it keeps the cookies thick and prevents them from spreading flat.
Step 4: Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized portions and roll into balls. If you’d like, roll them in powdered sugar or pink sugar for a pretty finish.
Step 5: Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are set but the centers still look soft. Don’t overbake—you want them tender.
Step 6: Let the cookies rest for 1-2 minutes after removing them from the oven. Then gently press a chocolate kiss into the center of each cookie. The cookies will crack slightly around the edges, which gives them that classic kiss cookie look. Transfer to a wire rack to cool completely.
Tips for Perfect Strawberry Kiss Cookies
The cream cheese in this dough is what makes these cookies so pillowy and soft. It also adds a slight tang that balances the sweetness beautifully. Make sure your cream cheese is softened to room temperature so it blends smoothly without lumps.
Don’t skip the chilling time. Since the dough uses melted butter and cream cheese, it needs that hour in the fridge to firm up. If your kitchen is warm, you can even pop the rolled dough balls back in the fridge for 10 minutes before baking for extra-thick cookies.
Wait a minute or two before adding the chocolate kisses. If you press them in right away, they’ll melt too much and lose their shape. That brief rest lets the cookies cool just enough while still being warm enough to secure the chocolate.
For the prettiest presentation, give the cooled cookies a light second dusting of powdered sugar. It creates that bakery-style finish you see in photos.
Strawberry Kiss Cookies Variations
Berry Twist: Try using a different cake mix flavor like cherry or raspberry for a fun variation. The method stays exactly the same.
White Chocolate: Swap the chocolate kisses for white chocolate or dark chocolate kisses depending on your preference.
Sugar Coating: Roll the dough balls in pink sanding sugar before baking for a sparkly, festive look instead of the powdered sugar dusting.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. Thanks to the cream cheese, they stay remarkably soft and tender. You can also freeze baked cookies (before dusting with sugar) for up to 3 months.
What to Serve With Strawberry Kiss Cookies
These cookies are wonderful on their own, but they’re also perfect alongside a cold glass of milk or a cup of coffee. They make a sweet addition to any dessert spread and pair beautifully with cinnamon roll cookies or lemon meltaway cookies for a cookie platter.
Strawberry Kiss Cookies
Ingredients
Equipment
Method
- Mix the strawberry cake mix, melted butter, and egg in a large bowl until smooth and combined.
- Add the softened cream cheese and mix until the dough is thick and fully blended.
- Cover the bowl and refrigerate for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized portions and roll into balls. Roll in powdered sugar or pink sugar if desired.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are set but centers still look soft.
- Let cookies rest for 1-2 minutes after removing from oven, then gently press a chocolate kiss into the center of each cookie. Transfer to a wire rack to cool completely.
Notes
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough and keep it covered in the refrigerator for up to 2 days before baking. The extra chill time actually helps the cookies hold their shape even better.
Why are my cookies spreading too much?
This usually means the dough wasn’t chilled long enough. Make sure it sits in the fridge for at least an hour, or even longer if your kitchen is warm.
Can I use a different type of cake mix?
This recipe works best with strawberry cake mix since it provides both the flavor and structure. Other fruit-flavored cake mixes like cherry or raspberry would work too, but avoid chocolate or vanilla as they won’t give you that fruity flavor.
Do the chocolate kisses melt during baking?
No, you add the chocolate kisses after baking. Wait 1-2 minutes once the cookies come out of the oven, then press them in gently. The residual heat softens just the bottom to lock them in place.
Can I freeze these cookies?
Absolutely! Freeze the baked cookies without the powdered sugar dusting in an airtight container for up to 3 months. Thaw at room temperature before serving.
