Chili Powder and Pecan Crackles

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READY IN: 33mins
Recipe by Smilyn

From Better Homes & Garden's 2004 Christmas Cookie Magazine

Ingredients Nutrition

  • 1 (9 ounce) package devil's food cake mix
  • 1 tablespoon butter, softened
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk
  • 14-12 teaspoon ground dried chipotle powder
  • 12 cup finely chopped pecans
  • 1 egg, lightly beaten


  1. Preheat oven to 375°F.
  2. In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg and butter until moistened (dough will be soft).
  3. Shape dough into 1 inch balls.
  4. Place milk in shallow dish and nuts in another shallow dish.
  5. Dip balls in milk, then in nuts to coat.
  6. Place 2 inches apart on an un-greased cookie sheet.
  7. Bake in preheated oven for 8 – 9 minutes or until tops are crackled.
  8. Cool on cookie sheet for 1 minute.
  9. Transfer to wire rack and let cool completely.
  10. To store: Place cookies in layers separated by waxed paper in an airtight container.
  11. Store at room temp up to 24 hours or freeze for up to 3 months.

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