Ingredients

• 1  9-ounce package devil's food cake mix
• 2  tablespoons unsweetened cocoa powder
• 1/4  to 1/2 teaspoon ground chipotle chili powder
• 1  egg, lightly beaten
• 1  tablespoon butter, softened
• 2  tablespoons milk
• 1/2  cup finely chopped pecans

Directions

1. Preheat oven to 375 degree F. In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg, and butter until all is moistened (dough will be stiff).

2. Roll dough into 1-inch balls. Place milk in a shallow dish. Place nuts in another shallow dish. Dip balls in milk, then in nuts to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in preheated oven for 8 to 9 minutes or until tops are crackled. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool completely. Makes about 20.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.