Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper and set aside.

Toast the pecans in a small dry skillet over medium heat for 4-5 minutes or until toasty and fragrant. This step is optional but highly recommended. 

Mix the cake mix, eggs, and oil in a large bowl until well combined. The mixture will be thick.

Fold in ½ cup each of caramel bits, toasted pecans, and chocolate chips. 

Scoop the cookie dough on the prepared cookie sheets using a large cookie scoop. Leave at least two inches between each cookie. The cookies will spread a good amount during baking. Press the remaining pecans, caramel bits and chocolate chips into the topof the cookie dough.

Bake the cookies for 11-13 minutes or until the edges of the cookies have set. The cookies will form a dry crust but should still be soft in the middle.

Allow the cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to finish cooling.