• In a large bowl, whisk the cake mix and cocoa powder together to get rid of any lumps in the cocoa powder.
• Add the melted and cooled butter and beaten eggs. Stir with a sturdy spatula or wooden spoon until completely combined.
• Chill the dough for 30-60 minutes.
• Scoop the dough into 1 tablespoon portions. Use your hands to roll them into a ball. Roll the balls in sugar and place them 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
• Use your thumb, a measuring spoon, or the handle of a wooden spoon or other utensil to make an indent in the center of each dough ball.
• Bake at 350 for 8 minutes.

  After baking, the centers will have puffed up. Immediately, and gently, press down the centers again to create a well. Be careful not to press all the way through the cookie.
• Cool the cookies for about 5 minutes on the baking sheet, then transfer them to a wire baking rack. Cool completely.
• Add the white chocolate chips and cream to a microwave-safe bowl. Heat in 15-second increments until the chips are melted and you can stir them together into a smooth and creamy mixture.
• Using a measuring spoon or small spoon, spoon about ½ teaspoon of the white chocolate mixture into the well of each cookie. If the white chocolate mixture hardens, warm it up for a few seconds in the microwave.
• Sprinkle the tops of each cookie with chopped pecans.
• The filling will take about an hour to completely set.

Storage & Freezing Instructions

• Store cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week.

  Store unbaked cookie dough in the refrigerator for up to 2 days.

Make Ahead

• Freeze baked cookies in a freezer bag or airtight container for up to 3 months.
• Freeze cookie dough in a freezer-safe container for up to 2 months.

  You can freeze a batch of cookie dough or unbaked cookie dough balls, not rolled in sugar.

  Thaw dough or individual balls in the refrigerator, then roll them in sugar and bake as directed.