Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add the chopped pecans and lightly toast for 3-5 minutes, stirring often, until golden and fragrant. Watch closely to prevent burning. Set aside.

Preheat oven to 350°F. Line baking sheets with parchment paper.

To the cooled brown butter, add the brown sugar and granulated sugar. Beat on medium speed with an electric mixer until well incorporated. Add the eggs and vanilla and mix until smooth.

Sprinkle the flour, cornstarch, baking soda and salt over the wet ingredients. Gently stir the dry ingredients together with a fork. Then, stir the wet and dry ingredients together until a soft dough forms.

Fold in the toasted pecans and chocolate chips.

Scoop out heaping 2 tablespoon-sized portions of dough to make 24 dough balls.

Shape the caramels into slightly flattened disks, then press into the centers of each dough ball. Wrap the dough around the caramel to fully enclose. Top dough balls with extra chocolate chips and pecan pieces if desired.

Place dough balls on a parchment lined baking sheet spaced about 2 inches apart and bake for 12-14 minutes, or until edges are golden and crispy and centers are slightly underbaked.

Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack for another 5 minutes. Sprinkle with some flake salt for a sweet-salty flavor, if desired.

Serve warm for the ultimate gooey centers.