Strawberry Kiss Cookies

5 from 1 vote

Soft and chewy strawberry kiss cookies flavored with freeze dried strawberries and topped with strawberry ice cream cone Hershey’s kisses.

Yield: 26 cookies

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Equipment

food processor or spice grinder
Stand mixer or electric hand mixer
#40 scoop (1½ Tablespoon)

Ingredients

Cookie Dough:

1 oz bag freeze dried strawberries (28 g)
1 ¼ cup granulated sugar (250 g)
1 cup unsalted butter (226 g), room temp, softened
1 large egg room temp
2 teaspoon pure vanilla extract
2 ¼ cup all-purpose flour (293 g)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup granulated sugar (100 g), for rolling

Topping:

26 pieces strawberry flavored Hersey's Kisses*
½ cup white chocolate chips, melted, for drizzling
nonpareil sprinkles of choice

Instructions

Unwrap strawberry kisses. Place in freezer safe container (such as bowl or baking sheet). Keep in the freezer while you prepare cookie dough.
Preheat oven to 350°F. Line baking sheets with parchment paper or reusable baking silicone mats. Set aside.
Add freeze dried strawberries and about 2 tablespoons of sugar in a food processor. Process strawberries to a fine powder. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter, remaining sugar, and freeze dried strawberry mixture until smooth, about 3 minutes. Scape down sides of bowl as needed.
Add egg and vanilla extract. Mix on medium speed until fully incorporated.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough comes together. Scrape down sides of bowl as needed to ensure thorough mixing. Be careful not to over-mix or overwork the dough.
Use a 1 ½ Tablespoon scoop (#40 scoop) to portion out the cookie dough.
Roll cookie dough in granulated sugar. Place sugared cookie dough balls 2-inches apart on prepared baking sheet. Bake for 10 minutes, until the cookie has spread and the edges of the cookies are almost set.
Remove from oven and place a frozen strawberry kiss in the center of each cookie. Return to oven and bake for another 2 minutes.
Remove from oven. Leave cookies in pan for 5 minutes. Then, unmold and transfer cookies to wire rack to cool.
Optional Chocolate Drizzle: place white chocolate chips in a small microwave safe bowl. Microwave for 15 second intervals on 50% power. Stir well and continue to microwave in 15 second intervals until chocolate chips are smooth and melted.
Use a spoon to drizzle chocolate over cookies. Alternatively, place melted chocolate in a small piping bag, snip off small tip, and drizzle over cookies.
Immediately top white chocolate with nonpareils.

Notes

Ingredient Notes:

I used Hershey's Kisses Candy Strawberry Ice Cream Cone flavor. This seasonal flavor is available during spring and summer months. See blog post for other flavors available year round.
Freeze dried strawberry packages from Target, Walmart and Trader Joe's come in 1.0 to 1.2 oz packages. Use the entire package.

Other Options:

Cookie dough can be baked with or without being rolled in sugar.
Omit chocolate kiss, if desired. Increase baking time to 12 minutes instead of 10 minutes in original instructions. Omit step 9.

Storage & Leftovers: Store cooled cookies in an airtight container for up to 5 days.

Nutrition