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“This is a very simple recipe! I'm trying it out for Thanksgiving, but I am putting it here for safe keeping.”
READY IN:
22mins
SERVES:
18
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • crisco original nonstick cooking spray
  • 1 (16 ounce) packagepillsbury angel food cake
  • 34 cup smucker's strawberry jelly (or 3/4 cup Smucker's 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. 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.
  4. TIP Store between sheets of wax paper to keep from sticking together.

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