Strawberry Kiss Cookies

Last spring my niece wanted to bake something pink for her birthday, and we somehow ended up experimenting with fresh strawberries in cookie dough. The first batch turned out slightly mushy, but by the third attempt we had figured out that tiny diced pieces and a dollop of jam gave the perfect burst of fruity flavor without compromising the texture. Now she asks for these every time she visits, and honestly, I look forward to our baking afternoons just as much.

I brought a plate to my book club meeting last month, and everyone kept guessing what made them so moist and fragrant. There is something magical about how the strawberry pieces become little jammy pockets during baking, and the way the chocolate kiss melts slightly into the warm cookie center creates this wonderful gooey surprise in every bite.

Ingredients

• Unsalted butter: Room temperature butter incorporates air into the dough for that tender melt-in-your-mouth texture
• Granulated sugar: Creates the perfect crisp edges while keeping centers soft
• Large egg: Binds everything together and adds structure
• Pure vanilla extract: Enhances the strawberry flavor naturally
• All-purpose flour: The foundation that holds all those fruity bits in place
• Baking powder: Gives these cookies just enough lift to stay pillowy
• Salt: Balances the sweetness and wakes up all the flavors
• Fresh strawberries: Dice them small so they distribute evenly and bake into sweet nuggets
• Strawberry jam: The secret ingredient that intensifies the berry flavor throughout
• Milk chocolate kisses: Press them in right after baking for that signature melty center

Instructions

Getting started:

Preheat your oven to 350°F and line two baking sheets with parchment paper so nothing sticks.

Creaming the butter and sugar:

Beat the softened butter and sugar together until the mixture looks pale and fluffy, about 2 to 3 minutes.

Adding wet ingredients:

Mix in the egg and vanilla until everything is smoothly combined.

Whisking dry ingredients:

In a separate bowl, stir together the flour, baking powder, and salt so they are evenly blended.

Combining everything:

Gradually add the dry mixture to the butter mixture, mixing just until the flour disappears.

The strawberry moment:

Gently fold in the diced strawberries and jam, being careful not to overmix or the cookies will turn tough.

Scooping and spacing:

Drop tablespoon-sized dough balls onto the prepared sheets, leaving about 2 inches between each one for spreading.

Baking to perfection:

Bake for 11 to 13 minutes until the edges are barely turning golden and centers look set.

The chocolate kiss finish:

Immediately press a chocolate kiss into the center of each hot cookie while they are still soft.

Cooling time:

Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Save

My neighbor smelled these baking through our open windows and actually knocked on the door to ask what I was making. We ended up sitting on her porch with warm cookies and tea, talking about how something so simple can bring people together like that.

Making Them Ahead

I have learned that the dough actually freezes beautifully if you want to bake fresh cookies later. Just scoop the dough balls onto a tray, freeze until solid, then store them in a freezer bag for up to a month. Bake them straight from frozen, adding just 1 to 2 extra minutes to the baking time.

Choosing Your Chocolate

While milk chocolate kisses are classic, I have experimented with dark chocolate for a more sophisticated twist and white chocolate for extra sweetness. The strawberry flavor shines differently with each variety, so it is worth trying them all to find your favorite combination.

Storage Secrets

These cookies stay surprisingly fresh for the first day, but after that the strawberries can start to make them soggy. I recommend storing them in a single layer with parchment paper between the cookies, or even keeping them in the refrigerator if your kitchen runs warm.

• Place a slice of white bread in the container to keep them soft longer
• Warm them in the microwave for 10 seconds if they have been stored for a day
• The chocolate kisses will re-solidify, so do not worry if they look slightly melted initially

Save

There is something so joyful about a cookie that looks as happy as it tastes, with that little chocolate kiss peeking out like a surprise gift. I hope these brighten your kitchen as much as they have mine.

Common Recipe Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture. You may also want to pat them dry with paper towels before adding to the dough to prevent the cookies from becoming too soft.

→ What type of chocolate kisses work best?

Milk chocolate kisses work best, but you can also use white chocolate or dark chocolate kisses depending on your preference. The key is to press them into the cookies immediately after baking while they're still warm.

→ How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before serving.

→ Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. The cookies will need a few extra minutes in the oven if baked directly from the refrigerator.

→ Are these cookies suitable for vegetarians?

Yes, these cookies are vegetarian-friendly. However, check the chocolate kisses for any animal-derived ingredients if you follow a strict vegetarian diet.