1BoxMilk Chocolate Cake MixGerman Chocolate works great too
2TbspUnsweetened Cocoa Powder
Preheat oven to 350 degrees F. Prepare two cookie sheets with either cooking spray or parchment paper and set aside.
Combine cake mix, oil and eggs in a large prep bowl with a spoon and stir to combine. Add in the crushed pecans and continue to stir until just combined.
Use your hands or a cookie scoop to form one inch balls of cookie dough. Place the cookie dough balls on the prepared baking sheet and bake for 8-10 until the bottom of the cookies are crisp and the center is fluffy.
Remove the cookies from the baking sheets and place on cooling racks. Let the cookies cool for 5-10 minutes then add the chocolate icing. Let the icing set up and enjoy!
Add the butter to a small saucepan over medium heat and melt. Add in milk and unsweetened cocoa powder and whisk for 3-5 minutes until slightly thickened.
Remove from heat and stir in the powdered sugar. Once the cookies have cooled top with finished chocolate icing.
Leftover Storage:Store leftover cookies in an airtight container at room temperature for up to one week. If you can store the cookies in a single layer so the icing will not get smushed.Pecans: If you do not like nuts you can leave them out. Alternatively, you can sub in a different type of nut like almonds or walnuts. If you are a big nut fan you can sprinkle some leftover pecans over the top of the iced cookies.