In a medium saucepan heat 1/2 (8 ounces) of the butter over medium heat. Swirl it in the pan until it bubbles, crackles & froths. When frothing stops you will see brown bits form. Cook another minute or so, watching carefully. Transfer butter, brown bits and all to a heat safe bowl to cool.
Beat & cream the remaining butter, brown sugar and vanilla in a stand mixer with the paddle attachment.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg & egg yolk. The mixture will lighten in color and become fluffy.
Add the flour, salt & baking soda. Beat on low until well incorporated. Use a spatula to mix in the candy corn.
Wrap cookie dough in parchment, wax paper or plastic wrap, Flatten into a thick disk. Chill in refrigerator for at least 30 minutes.
Pre-heat oven to 350 degrees fahrenheit with the racks in the upper third of the oven. Line 2 baking sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and place on sheets with 2 inches in between cookies. Cookies will spread while baking.
Bake for 12-15 minutes until cookies are golden brown. Let cool for a few minutes then transfer to cooling racks.
Store in an airtight container for up to a week. You can also freeze the cookie dough for a month in an airtight plastic bag.