Ingredients
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened (half of an 8-ounce package)
- 1 large egg
- 1/2 cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl, beat together cookie mix, softened cream cheese, and egg until smooth and soft dough forms.
- Pour sanding sugar or non-pareils into a shallow bowl for coating.
- Using a 1 1/2 tablespoon cookie scoop, scoop balls of dough and drop them into the sugar bowl.
- Roll dough balls gently until fully coated in sugar, then shape into neat balls.
- If dough is too sticky, chill in fridge or freezer for 30-60 minutes before rolling.
- Arrange cookie balls on prepared baking sheet, spacing about 1 1/2 inches apart.
- Bake for 8-12 minutes until edges are set but centers remain soft and chewy.
- Let cookies cool on baking sheet for 3-5 minutes, then gently press an unwrapped Strawberry Kiss into the center of each cookie.
- Transfer cookies to a cooling rack to cool completely or enjoy warm.
Notes
Softened cream cheese at room temperature helps to easily mix ingredients and keep cookies fluffy., Chilling the dough is optional but helps avoid sticky dough and makes rolling easier., Sanding sugar helps reduce dough stickiness when rolling., To store, once cooled, keep cookies in an airtight container at room temperature for 3-4 days or refrigerate up to a week., Cookies can be frozen wrapped well for 2-3 months., Pressing kisses into warm cookies yields melted centers; waiting 3-5 minutes offers a balance of softness and shaped kisses; longer cooling results in firmer centers., You may substitute other Hershey’s Kisses flavors or use strawberry cake mix for different variations.
- Prep Time: 10 minutes
- Cook Time: 8-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 169 kcal
- Fat: 4 g
- Carbohydrates: 32 g
- Protein: 3 g