In a large mixing bowl, combine ½ cup of vegetable oil and 2 large eggs. Whisk until blended and slightly frothy.

Gradually add 1 ¼ cups of all-purpose flour and 1 box (15.25 oz) of strawberry cake mix into the wet mixture and stir until just combined.

Pour in ¼ cup of milk and gently mix until a cohesive dough forms.

Scoop about 2 tablespoons of dough for each cookie onto a parchment-lined baking sheet and roll into balls.

Roll each ball in granulated sugar until completely coated and place back on the baking sheet.

Cover the baking sheet with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Preheat your oven to 375ºF and line two separate cookie sheets with parchment paper.

Bake the cookies one sheet at a time for 8-10 minutes until lightly golden around the edges.

Immediately press a Hershey's Kiss into the center of each warm cookie after removing from the oven.

Allow the cookies to cool completely before transferring to a wire rack or container.