Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

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

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  • 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
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