Chili Powder and Pecan Crackles

Chili powder is the surprise ingredient that transforms devils food cake mix into these flavorful chocolate cookies.

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  • Makes: 20 servings
  • Prep: 25 mins
  • Bake: 8 mins 375°F per batch
  • Cool: 1 min per batch

Chili Powder and Pecan Crackles

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.

From the Test Kitchen

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.

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