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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
crisco original nonstick cooking spray |
1 (16 ounce) package pillsbury angel food cake |
3/4 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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