PREP TIME: 10 min
COOK TIME: 12
YIELD: 3 dozen
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips
Directions:
1 HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
2 BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
3 BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together.
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