Description
These Strawberry Kiss Cookies are soft, buttery treats topped with a luscious Hershey’s Strawberry Ice Cream Cone Chocolate Kiss. Perfectly sweet with a hint of vanilla, they’re easy to make and fun to decorate with optional sprinkles for a festive touch.
Ingredients
Scale
Cookie Dough Ingredients
- 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
Topping
- 1 bag Hershey’s Strawberry Ice Cream Cone Chocolate Kisses
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until the ingredients are fully combined, forming your cookie dough base.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir until the dough is well combined and smooth.
- Form Dough Balls: Use a cookie dough scoop to divide the dough evenly, then roll each portion into a ball using your hands for uniform cookies.
- Arrange on Baking Sheet: Place the dough balls onto the prepared baking sheet, leaving enough space between each for spreading during baking.
- Add Sprinkles (Optional): If using, gently roll each dough ball in sprinkles before placing on the baking sheet for a colorful, festive finish.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, indicating they are perfectly baked.
- Press Chocolate Kiss: Remove the cookies from the oven and immediately press a Hershey’s Strawberry Ice Cream Cone Chocolate Kiss into the center of each cookie while they are still warm.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store Properly: Once fully cooled, store the cookies in an airtight container to maintain freshness and deliciousness.
Notes
- For best results, ensure butter is softened, not melted, to achieve the right cookie texture.
- Room temperature egg helps the dough mix more evenly.
- You can substitute milk with a dairy-free alternative to make it lactose-free.
- Press the chocolate kiss into the cookies right after baking so it softens slightly but doesn’t fully melt.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Sprinkles are optional but add a festive appearance.
