Hatch Chile Devil’s Food Cookies
by Chef Tom Fraker
of Melissa’s Produce
1 box Devil’s Food Cake Mix
2 teaspoons New Mexico Hatch Chile Powder
1 cup Unsalted Butter – melted
Preheat oven to 350º
In a mixing bowl, combine the cake mix and the chile powder.
Add the melted butter and mix until you get ‘cookie dough’ consistency.
Place teaspoon size balls of the dough onto a baking sheet lined with parchment paper.
Bake for 12 minutes.
Remove from the baking sheet to cool.
Makes about 50 cookies.