In a large bowl, beat the eggs and vegetable oil together until smooth and shiny, this is the soft, tender base that makes your cookies extra delicious. Sprinkle in the strawberry cake mix and fold gently until it comes together. If the dough feels too firm or dry, add just a tiny splash of milk so it’s soft and easy to scoop without becoming sticky.

Cover the dough and chill it in the fridge for at least 40 minutes. This step is key: it keeps the cookies from spreading too much, makes them easier to handle, and gives them that soft, melt-in-your-mouth texture we all love. Preheat your oven to 375ºF and line your baking sheets with parchment paper to prevent sticking and help them bake evenly with a clean bottom.

Once chilled, scoop or roll the dough into small balls. Don’t stress about perfect shapes, slightly uneven cookies are part of the homemade charm. Position them on the prepped pans. Bake for 9–11 minutes until the edges are set and the centers remain soft. They may look a bit underdone, but that’s perfect, they’ll firm up as they cool.

Right out of the oven, gently press a Hershey Kiss into the center of each cookie. Just nestle it in lightly so the warmth softens the chocolate slightly without melting it entirely. Let the cookies cool for a few minutes on the sheet, then move them to a plate. Take a bite, savor the strawberry and chocolate combo, and enjoy.