Try this amazing combination of cornbread & cookies with our easy-to-follow Cornbread Cookies Recipe using Jiffy muffin mix. Ready in under 20 min! This unique cookie recipe proves that not all cookies have to be super sweet and loaded with ingredients. All you need is a cornbread mix and a three other simple ingredients to get started.
In my opinion, the best part of these chewy cornbread cookies is that they're delicious and versatile. They can easily become a decadent dessert by adding a dollop of honey buttercream frosting, like the famous crumbl cookies, or these warm cookies can be paired with a bowl of chili to be the perfect side dish. They're the same flavor as cornbread muffins, just in a cookie form.
These are the best baked cookies with a chewy center and a bit of crunch around the edge, and with one bite, you will agree! If you're looking for new flavors and big cookies, give these golden brown cookies a try. You won't be sorry. Think of the perfect sugar cookie meeting up with a slice of cornbread.
Be sure to check out my Biscoff Butter Cookies for a simple and yummy cookie recipe. This Honey Cookies Recipe is another great choice. Or make classic cornbread with this Air Fryer Corn Bread recipe.
Ingredients
Corn muffin mix - Use your favorite muffin mix to create these cookies. This was created to use a standard 8.5 oz box of mix.
Butter - The butter is needed to bind together the dry ingredients. You can use salted or unsalted butter. If using unsalted add a pinch of salt.
Yolks - You only need egg yolks in this for the right texture.
Sugar - Needed to add a bit of sweetness to the cookie recipe. White sugar or brown sugar both work.
See quantities in the recipe card.
How to Make Cornbread Cookies
Step One: Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Step Two: Add all the listed ingredients into a large bowl. Mix with a mixer until smooth.
Step Three: Use a cookie scoop and scoop out 24 cookie dough balls.
Put 12 on each prepared cookie sheet.
Step Four: Put the baking sheet in the oven and bake for 10-12 minutes.
How do I know when cornbread cookies are done baking?
You'll have to use visual cues as a way to know that the cookies are done baking. Once the time gets done, the edges are going to start turning golden brown, indicating that they're done.
Don't wait for the entire cookie to turn golden brown because you'll be overbaking them at that point in time. As the cookies cool, they will firm up and become the chewy centers with crispy edges that everyone loves.
Storage
These stay fresh at room temperature in a storage bag or container for 4-5 days or for 1-2 weeks in the fridge.
Cornbread cookies can also be frozen. Once you make these cornmeal cookies, be sure to let them cool down all the way, and then wrap them in plastic wrap before adding them to a freezer safe bag or airtight container. You can then store them in the freezer for later.
To thaw, move them to room temperature or place them in the fridge for a few hours.
Variations
- Add a topping - If you want to make a sweeter cookie, you can add powdered sugar on top or even a small scoop of frosting. Melting some milk chocolate and drizzling it over the top is a great addition to these corn cookies. A nice honey butter glaze works well, too.
- Brown butter cornbread cookies - Make browned butter and let it cool completely before using.
- Mix in extra honey - The best way to get a sweeter cookie is to mix in a bit of honey. This is especially true for unfrosted cookies.
- Honey Buttercream Frosting - Mix four tablespoons of salted butter with one cup of powdered sugar and two teaspoons of honey. Thin with milk, if needed. You can add a dollop on top of the cookies with a honey drizzle or sandwich it between two for the best honey butter cornbread cookies.
Love this recipe? Try my Sweet Corn Pie Recipe next.
📖 Recipe
Cornbread Cookies Recipe
Ingredients
- 8.5 oz corn muffin mix (such as Jiffy)
- 4 tablespoon butter softened
- 2 egg yolks room temperature
- ¼ cup sugar (optional, see notes)
Instructions
- Preheat oven to 350. Line 2 cookie pans with parchment paper.
- Put the ingredients in a large bowl. Mix with an electric mixer until smooth.
- Scoop 24 cookies on the prepared baking sheets.
- Bake for 10-12 min or until golden brown around the edges.
Notes
Nutrition
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Originally Published August 7, 2023. Revised and Republished November 6, 2025.
JJ says
Fantastic and so simple! Entire family loved them, even my diabetic chocoholic!
Jeff Klumpp says
Yum! To make them really good, dice up some fresh jalapeno & maybe a squirt of pickled jalapeno juice, and you have an awesome Gulf Coast treat that's sweet with a bite.
Murphy says
❤️👍🥛🍪
Jenny says
These are fantastic. I have to force myself not to eat the entire pan
Jill says
Can you specify the size of cookie dough scoop to get 24 cookies? I used one that I am not sure what size it is and I only got 14 cookies. They're in the oven now 🙂
Taryn says
Cookie scoops generally come in small (1 tbsp), medium (2 tbsp), and large (3 tbsp). I used the small scoop for this recipe.
Ronnie says
There are no wet ingredients, was milk left out?
Taryn says
Softened butter plus egg yolks are all the wet ingredients you need. Adding milk would make muffins.
Beverly says
Nice and easy
Wanda says
Can you add a little cheddar cheese and jalapeños for a spicy cookie?
Taryn says
Sure! LMK how they turn out.
diane araujo says
with a good cup of coffee it can't be beat.
Ashley says
These were so delicious! I will definitely make them again.
Barb says
So easy to make. Turned out perfect. I strayed a bit though. Added honey and cinnamon to the mix. Great flavor. Thanks for sharing.
Shadi Hasanzadenemati says
This was amazing and such a treat! Thank you! Everyone in my family loved it.