Preheat the oven to 350°F. Spray muffin tins with nonstick cooking spray.

In a bowl, combine brown sugar, granulated sugar, and softened butter. Add vanilla and eggs, and mix well.

Sift together flour, baking soda, and salt in a separate bowl.

Gradually add flour mixture to the wet ingredients and mix until incorporated.

Using a 2-tablespoon scoop, add dough to muffin cups, pressing into the bottom and up the sides halfway.

Bake for 10-12 minutes until golden brown. While hot, press down in the middle of each cup to create a well.

Allow cookie cups to cool. Prepare caramel by melting butter in a saucepan over medium heat.

Add condensed milk, heavy cream, corn syrup, brown sugar, salt, and vanilla. Cook until reaching 236°F, stirring constantly.

Prepare ganache by heating chocolate chips and heavy cream in microwave until smooth.

Remove cookie cups from tins. Fill each with caramel, top with ganache, and sprinkle chopped pecans. Finish with a drizzle of caramel and salt.