You just have to try these fun and flavorful sweet and savory cornbread cookies. They are buttery, moist, sweet, and slightly spicy. Serve warm.


Recipe Summary

15 mins
10 mins
25 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.

  • Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.

  • Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.

Cook's Notes:

You can also use a nonstick silicone baking mat, such as a Silpat(R) instead of parchment paper.

Nutrition Facts

131 calories; protein 2.4g; carbohydrates 17.1g; fat 6g; cholesterol 24.2mg; sodium 250.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
8.20.17 Well I must admit I ve never eaten anything like this before and I liked them! I used my own homemade canned blend of hot peppers and Tajin sprinkled on top of the cookies. You do get just a hint of sweetness from honey but the spiciness is the star in this recipe (it s not too spicy). Baked for exactly 12 minutes and they did indeed turn our moist. They do spread out like a pancake so use a large baking sheet and don t position too closely. Texture wise they're somewhere between a firm cookie and cornbread and they'd be a perfect sidekick to a Mexican entree awesome with a margarita and I would put these out on an appetizer table. Culinary Envy thanks for sharing your recipe; we enjoyed your tasty quick-and-easy cornbread cookies. Read More