Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 (3 oz) package strawberry-flavored gelatin (like Jell-O)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 24 Hershey’s Kisses (milk chocolate or dark chocolate), unwrapped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Unwrap all the Hershey’s Kisses and set them aside in a cool place.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
Sprinkle in the strawberry-flavored gelatin and continue mixing until fully combined. This gives the cookies their signature strawberry flavor and beautiful pink color.
Beat in the egg, vanilla extract, and almond extract until well combined. The dough should become smooth and slightly glossy.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers still look slightly soft.
As soon as the cookies come out of the oven, gently press a Hershey’s Kiss into the center of each one. The heat from the cookie will slightly soften the chocolate, helping it stick.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The chocolate will firm up as the cookies cool.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 140
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g