SWEET AND SAVORY CORNBREAD COOKIES

Sweet and Savory Cornbread Cookies image

Provided by Valerie Bertinelli

Time 25m

Yield 8 to 9 cookies

Number Of Ingredients 6

Previous Next

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos
2 tablespoons all-purpose flour
1 tablespoon honey
About 1 teaspoon Mexican chile lime seasoning, such as Tajin

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.