Why Make This Recipe
Strawberry Kiss Cookies are a delightful treat that combines the sweetness of cookies with the rich flavor of strawberry chocolate. They are perfect for any occasion—be it holidays, parties, or just a fun baking day at home. These cookies are easy to make and will bring a smile to everyone’s face. Plus, the unique chocolate kisses add a fun twist!
How to Make Strawberry Kiss Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons milk
- 1 bag Hershey’s Strawberry Ice Cream Cone Chocolate Kisses
- Sprinkles (optional)
Directions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy.
- Mix in the egg, milk, and vanilla extract until everything is well combined.
- Add the all-purpose flour, baking soda, and salt, mixing until you have a smooth dough.
- Use a cookie dough scoop to divide the dough and roll it into balls.
- If you like, roll the cookie balls in sprinkles before placing them on the baking sheet.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Remove from the oven and immediately press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool a bit before transferring them to a wire rack.
- Store in an airtight container to keep them fresh.
How to Serve Strawberry Kiss Cookies
These cookies are delightful on their own but can also be served with a glass of milk or a warm cup of tea. They look beautiful on a platter, making them great for parties. You can even drizzle a little chocolate over them for extra flair!
How to Store Strawberry Kiss Cookies
Store any leftover cookies in an airtight container at room temperature. They can stay fresh for a few days. If you want to keep them longer, you can freeze the cookies. Make sure to wrap them well before placing them in the freezer.
Tips to Make Strawberry Kiss Cookies
- Use room temperature ingredients for better mixing.
- Don’t overbake the cookies; they should be soft in the center.
- Feel free to experiment with different flavors of chocolate kisses!
Variation
You can try using peanut butter or regular chocolate kisses for a different flavor combination. Adding some chopped nuts or using colored sprinkles can also give the cookies a fun twist!
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but the taste and texture might be slightly different.
Q: How can I make these cookies more chewy?
A: Try adding an extra egg yolk to the dough for a chewier texture.
Q: Can I make the dough in advance?
A: Absolutely! You can prepare the dough ahead of time and refrigerate it until you’re ready to bake.
Strawberry Kiss Cookies
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened Use room temperature for better mixing.
- 1 cup granulated sugar
- 1 large egg, at room temperature Room temperature helps in better mixing.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons milk
For the topping
- 1 bag Hershey’s Strawberry Ice Cream Cone Chocolate Kisses
- Sprinkles Optional, for rolling the cookie balls.
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy.
- Mix in the egg, milk, and vanilla extract until everything is well combined.
- Add the all-purpose flour, baking soda, and salt, mixing until you have a smooth dough.
- Use a cookie dough scoop to divide the dough and roll it into balls.
- If you like, roll the cookie balls in sprinkles before placing them on the baking sheet.
Baking
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Remove from the oven and immediately press a chocolate kiss gently into the center of each cookie.
- Let the cookies cool a bit before transferring them to a wire rack.