This is one spicy cookie, and it looks so good that, as soon as I posted it on Instagram, a friend asked for the recipe.
Here it is, from Melissa's "Hatch Chile Cookbook." I would never have guessed that the cookie dough is based on devil's food cake mix, which explains the dark color. Hatch chile powder adds the burn. The recipe is so easy and fast, only three ingredients, that I want to try it too.
EASY HATCH CHILE DEVIL'S FOOD COOKIES
From Melissa's "Hatch Chile Cookbook" by Sharon Hernandez and Chef Ida Rodriguez
1 (15.25-ounce) box devil's food cake mix
2 teaspoons Hatch chile powder
8 ounces (2 sticks) unsalted butter, melted
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk together the cake mix and the chile powder in a mixing bowl. Add the melted butter and mix to form a dough.
Drop the dough onto the parchment-lined baking sheets by teaspoon-size balls, spacing them 1/2 inch apart. Bake 12 minutes. Use a spatula to transfer the cookies to a wire rack to cool.
Makes about 50 cookies.