Strawberry Kiss Cookies: Soft Pink Treats in 45 Minutes

Instructions:

1. Emulsify the wet base. In your large bowl, cream together the softened butter, Greek yogurt, and the two room temperature eggs. Whisk in the vanilla extract. Note: You want this to look pale and slightly fluffy before adding any dry ingredients.
2. Introduce the strawberry elements. Slowly fold in the strawberry cake mix and the dry strawberry gelatin. Note: Use your spatula to cut and fold so you don't overwork the gluten.
3. Check the consistency. Stir until no streaks of white remain. The dough should be thick, tacky, and a very bright pink.
4. Chill for stability. Place the bowl in the refrigerator for 20 minutes. Note: This is the most important step for preventing flat cookie syndrome.
5. Prepare for the heat. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
6. Portion the dough. Using your small scoop, create 1 tablespoon spheres. Each one should be about 25g if you are using a kitchen scale.
7. Apply the sparkle. Roll each ball in the granulated sugar until it is completely coated. Place them on the sheet about 2 inches apart.
8. The first bake. Bake for 10 minutes until the edges are set and the tops look slightly matte.
9. The critical rest. Remove from the oven and let them sit on the hot tray for exactly 120 seconds. Note: This allows the center to finish cooking without burning the bottom.
10. The crowning moment. Gently press one chocolate kiss into the center of each warm cookie. You will see the chocolate start to soften and weld to the base. > Chef's Tip: If your kitchen is particularly warm, keep the chocolate kisses in the fridge until the very moment you need to press them in. This prevents them from losing their iconic pointed shape too quickly.