Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (40g) freeze-dried strawberries, finely crushed
  • ¼ teaspoon salt
  • 24 Hershey’s Kisses, unwrapped

Instructions:

  1. Cream the Butter and Sugars: Beat together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Add the Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, crushed freeze-dried strawberries, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat and Prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
  8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Add the Kisses: Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven.
  10. Cool and Enjoy: Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely. This will allow the chocolate to set slightly.