I created a batch of Strawberry Chocolate Cookies featuring 1 cup unsalted butter, powdered sugar, and a hint of strawberry jam secreted among a tender, flour-based dough. Each cookie carries a smooth center of milk chocolate kisses and a fine dusting of powdered sugar that adds a unique finishing touch.

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I’ve been playing around in the kitchen lately and stumbled upon a fun twist on cookie recipes that I think you’ll really dig. I started with 1 cup of unsalted butter that I softened just right and blended it with 2/3 cup powdered sugar, a little vanilla extract and even a splash of strawberry puree to give it a unique kick.

Besides a cup of butter, I mixed in 2 cups of all-purpose flour and a pinch of salt to keep everything balanced. After rolling out the dough, I layered in these 24 milk chocolate kisses that melted into a gooey middle as the cookies baked.

It kinda reminded me of those strawberry chocolate treats you sometimes see during holidays or even a cool birthday cookie trend. Honestly, every bite is full of surprises and a bit of that unexpected charm you only get when you try something new in the kitchen.

Enjoy!

Why I Like this Recipe

I really love this recipe because it offers a perfect mix of flavors and textures. First, the blend of rich, buttery dough with that sweet strawberry taste always gets me excited. It’s like a comforting treat that makes my day even better. Second, those milk chocolate kisses hidden right in the center add a fun surprise and a deliciously melty contrast to every bite. Third, the light dusting of powdered sugar on top not only makes the cookies look extra pretty but also brings a nice, sweet finish that ties everything together. Lastly, the recipe is pretty straightforward so I never feel stressed about messing it up, which is great when I’m just in the mood for something tasty without too much fuss.

Ingredients

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Unsalted butter: Provides creamy richness and moist texture, essential fat that really makes cookies tender.
Powdered sugar: Sweetens the dough and dusting, adds flavor but dont offer much nutrition.
All-purpose flour: Builds the cookie structure, delivering carbohydrates for energy in each bite.
Salt: Heightens flavor and balances sweetness, used sparingly for that perfect taste boost.
Vanilla extract: Lends warm aroma and mild sweetness, crucial to a balanced overall flavor.
Strawberry puree: Infuses natural fruity tang and vibrant color, giving cookies a unique twist.
Milk chocolate kisses: Gives a delightful chocolate finish, adding extra sweetness with a creamy touch.

Ingredient Quantities

1 cup unsalted butter, softened

2/3 cup powdered sugar, plus extra for dusting

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup strawberry puree or smooth strawberry jam

24 milk chocolate kisses

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl beat the softened unsalted butter with 2/3 cup powdered sugar until it’s creamed and a bit fluffy.

3. Stir in 1/4 cup strawberry puree (or smooth strawberry jam) and 1/2 teaspoon vanilla extract until it’s well mixed.

4. In a separate bowl, combine 2 cups all-purpose flour with 1/2 teaspoon salt.

5. Gradually add the flour mixture to your butter blend and mix just until the dough comes together; don’t overmix or it might turn tough.

6. Scoop out small portions of the dough, roll them into balls about 1 inch in diameter, and place them on your prepared baking sheet.

7. Make a small dent in the center of each ball with your finger and gently press in one milk chocolate kiss into each dent.

8. Place the tray in the oven and bake the cookies for 12 to 15 minutes or until the edges are slightly golden.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a rack.

10. Once they are cool enough, dust them lightly with extra powdered sugar and enjoy the sweet, buttery treat.

Equipment Needed

1. An oven to preheat at 350°F
2. A baking sheet and parchment paper
3. A large mixing bowl along with an electric mixer or hand mixer for creaming the butter and sugar
4. A medium bowl for combining the flour and salt
5. Measuring cups and spoons for accurate ingredient amounts
6. A cookie scoop or a regular spoon to portion out the dough
7. A cooling rack to let the cookies cool before dusting with powdered sugar

FAQ

What if I dont have strawberry puree? – If you dont have the puree, you can use a smooth strawberry jam instead. It works great and gives the cookies a nice fruity punch.

Can I use margarine instead of unsalted butter? – Its best to stick with unsalted butter since it really helps with the texture and flavor. Margarine might change things up a bit.

How do I know when the cookies are done? – Look for a light golden color around the edges and a soft center. They might seem a bit undercooked when hot, so let them cool to firm up.

How should I store these cookies? – Keep them in an airtight container at room temp for about a week. If you need them to last longer, you can freeze them in a sealed bag.

Can I add extra decoration to the cookies? – Totally! You can dust them with some extra powdered sugar or even drizzle a bit of melted chocolate if youre feelin creative.

Strawberry Kiss Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead, just cut back a little on the extra salt.
If you run out of powdered sugar, you can blitz regular granulated sugar in a blender until it gets fine—but be careful as it might not be as smooth.
If you dont have all-purpose flour, cake flour can work fine but the cookies might be a bit lighter.
If you dont have vanilla extract, almond extract can be a decent substitute though it gives a slightly different taste.
If you’re out of strawberry puree or jam, blueberry or raspberry puree can be a fun twist on the recipe.

Pro Tips

1. Make sure your butter is really soft before you start mixing, ’cause if it’s too hard the sugar won’t mix in nicely and your cookies might not turn out as expected.
2. Try not to overmix the dough once the flour is added; just mix until everything comes together. Overmixing can make the cookies turn out tough instead of light and buttery.
3. If you have time, chill the dough for about 15 minutes before forming the balls. This little step can help keep the cookies from spreading too much in the oven.
4. Keep an eye on your cookies in the last few minutes of baking since ovens can vary a lot. Checking early can help you avoid overbaking and keep the edges just perfectly golden.

Strawberry Kiss Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

133

kcal

Equipment: 1. An oven to preheat at 350°F
2. A baking sheet and parchment paper
3. A large mixing bowl along with an electric mixer or hand mixer for creaming the butter and sugar
4. A medium bowl for combining the flour and salt
5. Measuring cups and spoons for accurate ingredient amounts
6. A cookie scoop or a regular spoon to portion out the dough
7. A cooling rack to let the cookies cool before dusting with powdered sugar

Ingredients

1 cup unsalted butter, softened
2/3 cup powdered sugar, plus extra for dusting
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup strawberry puree or smooth strawberry jam
24 milk chocolate kisses

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl beat the softened unsalted butter with 2/3 cup powdered sugar until it's creamed and a bit fluffy.
Stir in 1/4 cup strawberry puree (or smooth strawberry jam) and 1/2 teaspoon vanilla extract until it's well mixed.
In a separate bowl, combine 2 cups all-purpose flour with 1/2 teaspoon salt.
Gradually add the flour mixture to your butter blend and mix just until the dough comes together; don't overmix or it might turn tough.
Scoop out small portions of the dough, roll them into balls about 1 inch in diameter, and place them on your prepared baking sheet.
Make a small dent in the center of each ball with your finger and gently press in one milk chocolate kiss into each dent.
Place the tray in the oven and bake the cookies for 12 to 15 minutes or until the edges are slightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a rack.
Once they are cool enough, dust them lightly with extra powdered sugar and enjoy the sweet, buttery treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.