about 50-60 candies or mini cookiesRolos, Kisses, Reese's Peanut Butter Cups, mini Oreos, etc
sea saltto sprinkle on top
Melt butter in saucepan at medium heat. Whisk until it turns deep golden brown, about 5 minutes. Let it cool a few minutes.
Prep the mini muffin pan(s) by generously buttering or using a non-stick spray like Pam. If desired, use mini baking cup liners and spray them.
Preheat oven to 350-degrees. In a medium bowl, combine flour, baking soda, salt, and corn starch.
In a large bowl, pour in the white and brown sugar. Add the still-mildly-warm browned butter and mix. Add eggs one at a time followed by vanilla extract. Add the dry ingredients until just combined. Stir in mini chocolate chips.
Have your candy unwrapped or ready at hand. Use a teaspoon scoop to dole out dough. Press a candy inside the dough ball and cover completely. Place in mini muffin pan hole. Once the pan is full, sprinkle sea salt on top.
Bake cookie cups for about 11 minutes. Tops should be golden brown and gently rounded. Let cool in pan for an extended time before removing (especially if they overflow with a mushroom-like effect).
Cookies will keep in the freezer for weeks, or for several days in a covered container at room temperature. Makes about 50-60