Sweet and Savory Cornbread Cookies recipe

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Ingredients

1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons all-purpose flour
1 tablespoon honey
¼ teaspoon onion powder
1 teaspoon Mexican chile lime seasoning (such as Trader Joe's® Chile Lime Seasoning Blend)

Nutrition Info

131.2 calories
carbohydrate: 17.1 g
cholesterol: 24.2 mg
fat: 6 g
fiber: 1.4 g
protein: 2.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 250.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

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

Recipe Yield

12 servings

Recipe Note

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

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