• Preheat the oven to 350°.
• Combine the cake mix and flour in a large bowl and whisk to combine. Add the eggs and oil to the dry ingredients and mix using an electric mixer until ingredients are completely incorporated. Add the chopped pecans and stir into the cookie dough until they are evenly distributed.
• Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
• Bake for 7 minutes and remove cookies from oven. Remove from the oven and press 4 mini marshmallows into the top of each cookie. Return cookies to the oven for an additional 2-3 minutes or until the marshmallows have puffed and melted. Remove from oven and let the cookies cool completely on the cookie sheet.

Chocolate Frosting

• While the cookies are cooling begin making the cooked frosting. Combine the butter, cocoa and milk in a medium sauce pan over medium heat. Cook and whisk until the ingredients are melted and mixed together and that any lumps are gone. Remove from heat and add the powdered sugar. Whisk until combined and smooth.
• Spoon a heaping teaspoon of frosting over the top of each cookie, being sure to cover the marshmallows. Let the cookies sit at room temperature until the frosting is set up. Refrigerate for 30 minutes if you want to speed up the process.