3/4 cup smucker's® strawberry sugar free preserves or 1 cup smucker's® special recipe strawberry preserves
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.
