24chocolate covered caramel candies(We used Rolos)
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl stir the cake mix and the flour to combine.
Add eggs and vegetable oil. Blend well using an electric mixer. Dough will be quite thick and stiff; therefore, hand mixing is not recommended.
Using a small scooper (or one measured tablespoon in volume) form 24 equal sized dough balls. I like to roll them smooth with my hands for prettier results.
Bake for 8 min and remove from oven. Don't overbake!
Press a chocolate covered candy into the center of each cookie.
Return pan of cookies to the oven for 60 seconds.
Remove pan from oven and place each pecan half on top of the warmed chocolate and press to flatten.
Allow cookies to cool on pan for approximately 1 minute and then remove to cooling rack and allow to cool completely.
Store in an airtight container.
*If you have an 18 ounce cake mix, you do not need to add the all purpose flourThe calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**