Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or silicone mats.

In a stand mixer, combine the brown sugar, softened butter, eggs, and vanilla. Mix until you achieve a smooth, fluffy consistency.

In a separate bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients, mixing until a cohesive dough forms.

Gently fold the mini chocolate chips and crushed cookies into the dough.

Using a medium ice cream scoop, portion out the dough and roll each portion into a ball. For consistency, aim for each ball to weigh about 2.5 oz.

Place the dough balls on your prepared baking sheets.

Bake for 13-16 minutes, or until the edges are lightly golden.

Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet.

In a stand mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until smooth and able to hold its shape.

Incorporate a few drops of sky blue gel food coloring into the frosting, mixing until you achieve your desired shade of blue.

Transfer the frosting to piping bags for easy application. Decorate the cookies by starting at the center of each cooled cookie and pipe a thick ring of frosting to the edge.

Sprinkle crushed cookies over the frosting, finishing by placing a mini cookie in the center.