Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes)

Baking is one of my favorite ways to relieve stress and find moments of joy in daily life. But sometimes, pulling out multiple measuring cups, spoons, and bowls just to make one recipe feels too daunting after a hard day. That’s why I’m a big fan of these 4-ingredient strawberry kiss cookies. Thanks to a boxed cake mix, there’s zero measuring is required.

I love making cookies with my nephews and this recipe is my go-to because it’s so simple, it tastes great, and it’s topped with candy. Kids love to add the chocolate Kisses to the top of the warm cookies—we always sneak a few candies in the process. They’re also great for a last-minute bake because I usually have all the ingredients in my pantry and they’re so quick. 

Quick Tips

The soft and chewy texture of these cookies relies on not over-mixing or over-baking them. Use a spatula to mix the dough until everything is just incorporated into the dough so it looks like play dough. When you bake the cookies, you’ll know they’re done when they no longer look wet and they don’t jiggle. I like to pull them out before the edges start to turn brown.

Add the chocolate candies as soon as you pull the cookies out of the oven. Gently press the Kiss into the center of the cookie, and even though it may be tempting to adjust the Kiss afterward, it’s not worth the risk. The Kisses start to melt as soon as they touch the warm cookies and you’ll have a big mess on your hands (literally). As long as you let the cookies be, the Kisses will maintain their shape but have a gooey, melty texture when you bite into them.

How to Make My Strawberry Kiss Cookies

For 24 cookies, or about 12 servings, you’ll need: 

• 1 (15.25-ounce) box strawberry cake mix 
• 1 large egg
• 6 tablespoons unsalted butter, softened
• Nonstick cooking spray
• 24 Hershey’s Kisses, unwrapped
• 1/2 cup pink sanding sugar, optional

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.

In a large mixing bowl, add the strawberry cake mix, egg, and butter. Use a silicone or rubber spatula to mix the dough just until it all comes together. Be careful not to overmix to avoid a rubbery texture.

Spray the inside of a small, 1-tablespoon cookie scoop with nonstick baking spray. Portion out the dough and place each ball 2 inches apart on the baking sheet. If you’re using the sanding sugar, roll each ball of dough in the sugar until it’s fully coated then place it on the baking sheet.

Bake the cookies until they no longer appear wet but are not yet browning around the edges, 13 to 15 minutes, swapping the baking sheets halfway through. Do not overbake or they will start to turn brown. While the cookies are still hot, carefully press a Hershey’s Kiss into the center of each cookie. You want to create a little dip as you press the Kiss down into the cookie.

Allow the cookies to cool right on the pan; they will continue to cook. You don’t have to let them cool completely, though—they’re great warm. Store the strawberry kiss cookies in an airtight container in a cool, dry place for up to 3 days. You can also freeze them by placing the fully cooled cookies in a freezer zip-top bag for up to 3 months. Set them out on the counter to thaw when you’re ready to eat them.

Flavor Variations

This recipe acts as a great base with lots of room for creativity. I love changing up the cake mix flavor or the Hershey’s Kiss flavor for unique combos: 

• Hershey’s Strawberry Ice Cream Cone Kisses with strawberry cake mix 
• Devil’s food cake mix and Hershey’s Special Dark Kisses
• White cake mix with Hershey’s Hugs 

Tip for Prettier Cookies

If you’re looking for a more perfectly shaped cookie, it’s as simple as rolling the dough in your hands. Scoop each portion of cookie dough into your hand and form it into a ball before placing it onto the baking sheet. The dough is pretty sticky, and it’s okay if some of it sticks to your hands.

A trick my grandmother taught me is to add about 1/2 a teaspoon of shortening to your hands and rub it around to keep the dough from sticking. This trick works great for rice crispy treats, too.