Preheat oven to 350°F. Set aside mini-muffin pan for baking.
In medium bowl, sift together flour, baking soda and salt.
In large bowl, beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla. Gradually stir in flour mixture until just combined.
Roll dough into 1-inch balls and press into ungreased mini-muffin wells. Bake 8 - 10 minutes until center of dough is puffed up. Remove from oven and press down center of each dough with round spoon. Return to oven and bake 2 minutes more. Cool 5 minutes in pan then carefully remove cups to a wire rack to cool completely.
Make the Filling:
Add cream and sugar to medium saucepan. Bring to just boiling, with ring of bubbles forming around edge of pan. Remove from heat, Stir in butter, chocolate and salt.
Spoon filling evenly into cooled cookie cups. Sprinkle with crushed candy. Refrigerate until set for 1 - 2 hours.