Preheat oven according to directions on cookie package.
Slice the prepared cookie mix into ½ inch thick rounds and press each slice into a greased mini muffin tin to form a cup. Bake for 7 minutes.
Remove tray from oven when cups are rising. Take a small spoon and deflate the centers of the cups while leaving the sides of the cookie cup untouched. Put back in the oven and bake for another 5 minutes.
Again, remove from oven and with a small spoon, deflate the centers of the cups while leaving the sides of the cookie cup untouched.
Place back in the oven again and finish baking until the cookie cups are golden brown (about 3 minutes). Remove from oven and let cool completely.
In a mixing bowl, beat cream cheese, powdered sugar and Dulce de Leche together until light and fluffy.
Spoon caramel mixture into each cookie cup (about 1 teaspoon).
Cool in the refrigerator until ready to serve. When ready to serve, top with pecans and drizzle caramel topping over the cookie cups.