Preheat the oven to 350 degrees. Place 12 cupcake liners in a cupcake tins.

Place the butter in a small skillet over medium heat. Allow it to melt completely. Turn the heat up to medium high and swirl the butter around for 5 minutes or until it begins to brown. Once it has browned (but not burned!) remove from heat and pour into a large bowl

Add the sugars to the butter and mix until combined. Add in the egg and beat until combined. Add in the vanilla and mix well.

In a small bowl combine the flour, baking soda, and salt.

Add the flour mixture to the butter mixture and mix until combined. Stir in the M&M's.

Scoop the batter into the prepared muffins tins, filling 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cookies from the oven and using the back of a tablespoon, gently press down in the middle to create a cookie cup. Allow the cookies to cool completely.

To make the caramel corn put the popcorn in a large brown paper bag (grocery bag).

Combine the brown sugar, butter, corn syrup, salt, and vanilla in a microwave safe bowl. Microwave for 2 minutes. Stir well and microwave for an additional minute. Remove from the microwave, stir in the baking soda, and immediately pour over top of the popcorn in the bag. Shake the bag hard to combine.

Roll the top of the bag down and microwave the popcorn in the bag for 1 minute. Remove and shake hard. Return to microwave and heat for an additional minute. Remove and shake hard.

Open up the bag and using wax paper to protect you hand, press the caramel corn into 12 small clumps. Place on a sheet of waxed paper to cool. Place a popcorn ball on top of each cookie.