Strawberry Kiss Cookies

The first time I made these, my kitchen smelled like a strawberry patch in June. I was experimenting with what seemed like a strange combination, fresh berries and chocolate kisses, but something about that sweet-tart fruit melting into warm chocolate felt like discovering a secret.

I brought a batch to my daughters spring piano recital and watched them disappear between performances. Another mom asked for the recipe, then admitted she ate three while waiting in the lobby.

Ingredients

• Unsalted butter: Softened to room temperature so it creams beautifully into the sugar
• Granulated sugar: Creates that tender, slightly crisp edge we love in a good cookie
• Large egg: The binder that holds everything together
• Pure vanilla extract: Rounds out the fruit flavors without competing
• All-purpose flour: The foundation that gives these cookies their structure
• Baking powder: Just enough lift for a soft, pillowy texture
• Salt: Enhances all the other flavors
• Fresh strawberries: Finely diced so they distribute evenly throughout the dough
• Strawberry jam: Concentrates the fruit flavor and keeps things moist
• Milk chocolate kisses: The perfect finishing touch, nestled into each warm center

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line two baking sheets with parchment paper

Cream the butter and sugar:

Beat them together until light and fluffy, about 2-3 minutes

Add the egg and vanilla:

Mix until fully incorporated and smooth

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a separate bowl

Bring it all together:

Gradually mix the dry ingredients into the wet until just combined

Fold in the fruit:

Gently incorporate diced strawberries and jam until evenly distributed

Scoop and space:

Drop tablespoon-sized balls onto prepared sheets, 2 inches apart

Bake to perfection:

Cook for 11-13 minutes until edges just start turning golden

Add the chocolate:

Immediately press a chocolate kiss into the center of each warm cookie

Cool completely:

Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack

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My niece now calls these the special occasion cookies, ever since I made them for her birthday party instead of a traditional cake. The kids went quiet for exactly three minutes.

Working with Fresh Berries

I have learned that patting strawberries dry with paper towels before dicing prevents excess moisture from making the dough too sticky. Small, uniform cubes distribute the fruit evenly so every cookie gets those jewel-toned pockets.

Making Them Ahead

The dough can be scooped into balls and frozen for up to a month. Bake from frozen, adding just 1-2 extra minutes, and press the chocolate kisses in immediately after they come out of the oven.

Serving Suggestions

These cookies shine alongside a cup of earl grey tea or a glass of cold milk on warm afternoons. Arrange them on a vintage cake stand for spring gatherings or wrap individually in clear bags for thoughtful homemade gifts.

• Pair with vanilla ice cream for an easy sundae
• Crumble over yogurt for a breakfast treat
• Serve warm when the chocolate is still melty

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These little cookies have become my go-to for moments when something sweet needs to feel special but not fussy, a reminder that sometimes the simplest combinations bring the most joy.

Recipe Questions & Answers

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before dicing to avoid excess moisture in the dough. Fresh strawberries provide the best flavor and texture.

→ What type of chocolate kisses work best?

Milk chocolate kisses are traditional, but you can use white chocolate, dark chocolate, or even colored candy melts for different looks and flavor variations.

→ How do I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking, and make sure your butter is properly softened (not melted). Using parchment paper also helps prevent spreading.

→ Can I make these cookies ahead of time?

Yes, the dough can be refrigerated for up to 3 days before baking. You can also freeze baked cookies for up to 3 months and reheat them briefly before serving.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies and thaw at room temperature before serving.