Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.

Pipe the cocoa candy melts into the silicone mold. Once filled, tap the mold on the counter to clear out any air bubbles.

Scrap off excess chocolate using an off-set spatula.

Place the filled mold into the refrigerator to harden, about 15 minutes.

Pop out the chocolate Mickeys and store in an airtight container until ready to use.

Clean molds and repeat with white candy melts.

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

Sift flour, cocoa powder, baking soda, and salt into a medium bowl.

In a large bowl, beat the butter, brown sugar, and vanilla together until fluffy. Add the eggs, one at a time, beating after each addition until combined.

On low speed, add the flour mixture to the butter mixture and mix until just combined.

Stir in the chocolate chips.

Drop dough by the tablespoon onto the prepared baking sheets. Leave 1-2 inches between each cookie.

Bake for about 12 minutes, until puffy but still soft and slightly shiny in the middle.

Remove from the oven and immediately press 3-4 Mickey chips into the top of each cookie. The chips will melt into the cookies a little bit.

Transfer to a wire rack to cool completely.