Fun Strawberry Kiss Cookies — Valentine Day Treats For Kids
These cookies pair a tender, strawberry-flavored cookie with a gooey chocolate kiss pressed into the center. A quick roll in powdered or pink sanding sugar before baking (optional) gives them a pretty, finished look.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
Scale
- 1 (15.25 oz) box strawberry cake mix
- ½ cup (8 tablespoons) butter, melted and cooled slightly
- 1 large egg
- 4 oz cream cheese, at room temperature
- Optional: powdered sugar or pink sanding sugar for coating
- 30 unwrapped chocolate kisses
Instructions
- Make the base dough. In a large mixing bowl, stir together the cake mix, melted butter, and the egg until the mixture is smooth and no dry streaks remain.
- Fold in the cream cheese. Add the softened cream cheese and work it into the batter until the dough is uniform and slightly dense.
- Chill. Cover the bowl and refrigerate the dough for at least one hour — cooling firms the fats and helps the cookies hold their shape while baking.
- Prep for baking. Heat the oven to 350°F (175°C). Line baking sheets with parchment or silicone liners.
- Form the cookies. Portion the chilled dough into roughly tablespoon-sized scoops and roll into balls. If using a sugar coating, roll each ball lightly in powdered or pink sugar now.
- Bake. Arrange the dough balls on the prepared sheets, leaving some space between them. Bake 8–10 minutes, until the edges are set but the centers still look slightly soft.
- Add the kiss. Remove the tray from the oven and let the cookies sit about 1–2 minutes. Gently press one unwrapped chocolate kiss into the center of each cookie — the residual heat will soften the chocolate’s base and secure it without melting the whole piece.
- Cool. Transfer cookies to a wire rack to finish cooling and set.
Notes
- Quick tips & notes
- Chilling matters. Refrigerating the dough prevents excessive spreading and keeps cookies thick and pillowy.
- Expect small cracks. A few fissures around the chocolate are normal and give the cookies their classic look.
- Sugar finish: Powdered sugar gives a soft, bakery-style appearance; pink sanding sugar adds sparkle and color.
- Baking time: Don’t overbake — pull them when the centers still look a touch underdone for the best texture.
- Storage
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies (without the sugar dusting) for up to 3 months; thaw at room temperature before serving.