Honey Cornbread Stuffed Cookies
Honey Cornbread Stuffed Cookies blend the comforting sweetness of honey with the rustic appeal of cornbread. Each bite unveils a rich, golden cornbread cookie filled with a luscious honey-infused cream cheese center, creating a satisfying contrast of textures and tastes.
Ingredients
For the dough:
- 1 cup salted butter softened
- 1 cup brown sugar
- 2 eggs
- 2 cups cup cake flour
- 1 cup cornmeal
- 1 tsp cornstarch
- 1 tsp vanilla extract
- ¾ tsp baking soda
- 2 tsp salt
For the filling
- 1/4 cup salted butter softened
- 1/2 cup cream cheese softened
- 1 tsp vanilla
- 2 cups powdered sugar
- 2 tbsp honey
For the topping
Instructions
- Preheat the oven to 325 degrees.
- To make the filling, add the 1 cup salted butter and 1/2 cup cream cheese to the bowl of an electric mixer. Beat on medium speed until combined. Add the 1 tsp vanilla and 2 cups powdered sugar and beat on low speed for about 1 minute. Increase the speed and beat for about 2 more minutes until thick but fluffy.1 tsp vanilla extract, 1/4 cup salted butter, 2 cups powdered sugar, 1/2 cup cream cheese
- Scoop the filling into a piping bag fitted with a 1 inch tip. Line a small baking sheet with parchment paper. Pipe 6 even dollops of the filling onto the baking sheet. Squirt about 1/2 tsp of honey into the middle of each dollop. Cover the sheet with plastic wrap and chill in the freezer for at least 2 hours or until the dollops are solid enough to handle.2 tbsp honey
- In the bowl of an electric mixer, add the 1 cup salted butter and 1 cup brown sugar and beat on medium speed until fluffy, about 2 minutes. Add the 2 eggs one at a time, incorporating completely on low speed with each addition. Add the 1 tsp vanilla extract and mix to combine.1 cup salted butter, 1 cup brown sugar, 2 eggs, 1 tsp vanilla
- In a separate bowl, whisk together the 1 cup cornmeal, 2 cups cup cake flour, 1 tsp cornstarch, ¾ tsp baking soda, and 2 tsp salt. Add the flour mixture to the mixer and stir until a thick dough forms.2 cups cup cake flour, 1 cup cornmeal, 1 tsp cornstarch, ¾ tsp baking soda, 2 tsp salt
- Use a large ice cream scoop (or your hands) to form 6 even sized balls of dough. Press the solid filling into each of the balls and fold the dough over so that the filling is completely encapsulated in the dough.
- Place the dough at least 2 inches apart on a large cookie sheet lined with parchment paper. Give each cookie a little drizzle of honey. Bake for about 20 minutes until the exterior is golden brown.
- Cool at room temperature for about 30 minutes. Top with another drizzle of honey and a slab of butter, enjoy!