Combine cake mix, eggs, coffee, oil and flour in large bowl. Beat on low speed until all ingredients are moistened; then beat on high speed for 2 minutes. Dough will be sticky. Fold in chocolate pieces, pecans and candy until evenly distributed. Using about half of the batter, drop by heaping tablespoonfuls onto ungreased baking sheet, spacing 2 inches apart.
Bake for 12 to 14 minutes. Let the cookies cool on the baking sheet on a wire rack for 4 to 5 minutes or until firm. With a metal spatula, transfer the cookies to the wire rack to cool. Repeat with the remaining batter. Serve slightly warm or store in an airtight container for up to 2 weeks.