Brown the butter in a saucepan over medium heat until amber to brown in color, about 5 minutes. Swirl the pan to ensure even browning. The butter will smell nutty and aromatic.

Pour the browned butter into a large mixing bowl, scraping the pan for bits. Wait a moment before adding the egg to prevent scrambling.

Add the egg, sugars, and vanilla to the bowl and whisk to combine.

Stir in the flour, cornstarch, baking soda, and salt. The dough may seem crumbly yet oily, which is normal.

Add the halved TURTLES® Minis and chocolate chips, stirring to incorporate.

Form 12 equal-sized mounds using a cookie scoop or hands. Flatten each slightly and place a halved TURTLES® Minis on top, adding extra chocolate chips for visual appeal.

Refrigerate the dough for at least 4 hours or up to 5 days. Do not skip chilling, as cookies will spread less and hold shape better.

Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. Bake cookies for 12-14 minutes until edges are golden but centers are still soft.

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Decorate with extra chocolate chips if desired.