Prep Time 10m
Cook Time 12m
Ready Time 60m
Yield 3 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1 package angel food cake mix
  • 3/4 cup Smucker's® Sugar Free Strawberry Preserves
  • OR 3/4 cup Smucker's® Low Sugar™ Reduced Sugar Strawberry Preserves
  • 3 tablespoons mini semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 325°F. Coat baking sheet with no-stick cooking spray.
  • Step 2Beat cake mix and preserves (do not add water) in large bowl with mixer on low speed until moistened. Beat on medium speed 2 minutes. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
  • Step 3Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute. Remove to wire rack to cool completely. Cookies will be soft and chewy.
  • TipStore between sheets of wax paper to keep from sticking together.
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