“I took this recipe off the smucker's website. I serve them for high tea.”
READY IN:
15mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package angel food cake mix
  • 34 cup sugar-free strawberry jam
  • 3 tablespoons semisweet mini chocolate chips

Directions

  1. HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
  2. 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. 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.

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