In a large mixing bowl, combine the strawberry cake mix, melted butter, and large egg. Stir vigorously until smooth, about 2-3 minutes.

Add the softened cream cheese to the dough and mix until fully incorporated.

Cover the mixture with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough, rolling them into smooth balls. Roll in powdered sugar or pink granulated sugar if desired.

Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes.

Let the cookies rest for 1-2 minutes, then gently press a chocolate Hershey’s kiss into each cookie.

Transfer the cookies to a wire rack to cool completely.