Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.

Whisk together the chocolate chip cookie mix and cocoa powder in a large mixing bowl until combined.

Add in the softened butter, large egg and 4 Tablespoons heavy cream and beat with a hand or stand mixer until a soft dough forms. The dough should be thick and slightly sticky.

Stir in ⅓ cup of the chopped pecans to the dough and place the remaining chopped pecans in a shallow bowl.

Use a 1 ½ Tablespoon cookie scoop to roll the dough into evenly sized balls and then roll each cookie lightly in chopped pecan and place on the baking sheets, about 1 ½ inches apart.

Bake for 10-12 minutes or until the edges are set and the top is cracked.

Allow the cookies to cool 5-10 minutes before removing to a cooling rack to cool completely.

To make the caramel, place the caramel bits in a microwave safe bowl and pour the remaining 1 ½ Tablespoons of heavy cream over the top.

Heat for 30 seconds and then stir well.

Continue heating in 10-15 second increments and stirring well until the caramel is smooth and completely melted. This may take up to 1 or 2 minutes of heating but should be done in short increments. If the caramel is too thick, you can add a teaspoon of cream to thin it out.

Drizzle the caramel over the cookies and serve warm or cooled.