• Preheat the oven to 350°F. Spray muffin tins with nonstick cooking spray.
• In the bowl of a stand mixer, combine the light brown sugar, granulated sugar, and butter until well incorporated. Add the vanilla extract and eggs, and mix until combined.
• In a separate bowl, sift together the flour, baking soda, and kosher salt.
• Gradually add the flour mixture to the sugar mixture, mixing until well combined.
• Using a 2-tablespoon scoop, add dough to each muffin cup. Press the dough into the bottom of each cup and up the sides to about halfway.
• Bake the cookie cups for 10-12 minutes, or until they turn golden brown.
• Remove the cookie cups from the oven. While they are still hot, use a spice jar or a shot glass to press down in the middle of each cup, creating a well.
• Let the cookie cups cool as you make the caramel.

Caramel

• In a large saucepan over medium heat, melt butter.
• Add sweetened condensed milk, heavy cream, corn syrup, brown sugar, salt, and vanilla. Stir until combined.
• Continue cooking until the mixture reaches 236°F on a candy thermometer, stirring constantly (about 15-18 minutes).

Ganache

• In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat the mixture in 20-second increments in the microwave, stirring after each increment, until the chocolate is melted and smooth.

Assembly

• Remove the cooled cookie cups from the muffin tins.
• Fill each cookie cup with 1 tablespoon caramel, 1 tablespoon ganache, and ½ teaspoon chopped nuts.
• Drizzle with extra caramel and sprinkle with kosher salt.