In a mixing bowl (stand or hand mixer) combine sugar cookie mix, flour and cocoa powder.

On low speed, blend in the butter and egg.

Keep mixing until incorporated. Gradually increase mixer speed until dough forms a ball.

Wrap the dough and refrigerate for one hour.

Preheat oven to 325°F
Line baking trays with parchment paper and set aside.

Roll the chilled dough into even portioned balls and place on the prepared trays.

Keep one tray in the fridge while you work on the other one.

Place chopped pecans in a bowl or on a plate.

Whip egg whites with a whisk until frothy.

Dip a dough ball into the egg whites and then immediately roll in the pecans.

Place back onto tray.
Using thumb, push an indent into each piece of dough.

Repeat with the remaining pieces of dough.

In a microwave safe bowl, place caramel candies and half and half.

Microwave at 70% power for 90 seconds.

Stir and continue to microwave at 15 second intervals until fully melted.

Using a small spoon, put some of the caramel into each of the divots (thumbprints) of the cookies.

If desired, melt chocolate chips in a microwave safe bowl in 30 second increments.

Spoon chocolate into a zippered sandwich bag and snip one of the bottom corner off (1/4").

Drizzle the chocolate into the cookies