• Preheat oven to 350F degrees. Melt the butter in the microwave at HIGH for 40 seconds. Stir until butter is completely melted. You don't want to get the butter too hot because eggs are added next.
• Beat in the two eggs for 30 seconds before adding the cake mix. This will add a little air in the batter and lighten it up a bit. Beat cake mix, melted butter and eggs with an electric hand mixer to form a thick batter for 1 minute.
• Drop spoonfuls of cookie batter onto a parchment paper-lined baking sheets.
• Bake for 8 minutes or until tops of cookies barely indent when touched. Do not over-bake. The cookies will firm up when cooled.
• Let cool on pan 4 minutes before transferring to a wire rack. Take the same parchment paper the cookies were baked on and place it under the wire cooling rack to catch drips of frosting.
• To melt frosting to pour over cookies, spoon out the frosting into a microwave-safe bowl. Microwave on HIGH for about 25 seconds. Stir the frosting to see if it is a pourable consistency. If the icing is too thin, wait a few minutes and it will thicken back up. If it’s too thick, microwave a few more seconds.

  Stir the pecans into the icing.
• Pour the icing over the cookies or use a spoon to spread the icing over each cookie, allowing the icing to drip over the sides. The parchment paper will catch any drips that run off the cookies. Let the cookies completely cool to firm up the icing.

Homemade Chocolate Icing recipe in NOTES