Ingredients:

  • 15.25 oz Strawberry Cake Mix
  • 0.25 cup Neutral Oil (Avocado or Grapeseed)
  • 0.25 cup Plain Greek Yogurt
  • 1 large Egg
  • 0.5 tsp Pure Vanilla Extract
  • 0.25 tsp Sea Salt
  • 24 Milk Chocolate Kisses
  • 0.25 cup Granulated Sugar

Instructions:

  1. Combine wet ingredients. Whisk 1 large Egg, 0.25 cup Neutral Oil, 0.25 cup Plain Greek Yogurt, and 0.5 tsp Pure Vanilla Extract in a large bowl.
  2. Mix in the base. Fold in 15.25 oz Strawberry Cake Mix and 0.25 tsp Sea Salt. Note: The dough will be very thick and slightly sticky.
  3. Chill the dough. Place the bowl in the fridge for 30 minutes. Until the dough is firm enough to roll without sticking to your palms.
  4. Prep your station. Preheat your oven to 180°C and line two large baking sheets with parchment paper.
  5. Shape the cookies. Scoop 1 tablespoon portions and roll them into smooth balls.
  6. Coat in sugar. Roll each ball in 0.25 cup Granulated Sugar until fully covered.
  7. Space them out. Place balls 5 cm apart on the prepared sheets.
  8. Bake the batch. Bake for 10 minutes. Until the edges are set but the centers still look slightly soft.
  9. Rest and press. Let cookies cool on the pan for 2 minutes. Until they are stable enough to hold the weight of the chocolate.
  10. Add the Kiss. Gently press one Milk Chocolate Kiss into the center of each warm cookie.