Sweet Corn & Honey Bliss Cookies (Crumbl Copycat)

These thick, bakery-style cookies combine the tender crumb of cornbread with the chewy goodness of a cookie, topped with a whipped honey buttercream that melts in your mouth. Perfect for when you want dessert that tastes like a warm Southern hug.

Ingredients

• Cookies:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ cup fine cornmeal
• 2 tsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• (Optional) 1 cup white chocolate chips
• Honey Buttercream:
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tbsp honey
• 1–2 tbsp milk (as needed for consistency)

Directions

1. Cookies:
2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
3. Cream butter and sugars until light and fluffy.
4. Beat in eggs, vanilla, and honey.
5. In a separate bowl, whisk flour, cornstarch, cornmeal, baking powder, baking soda, and salt.
6. Gradually mix dry ingredients into the wet. Stir in white chocolate chips if desired.
7. Scoop dough into large balls (about ¼ cup each). Flatten slightly.
8. Bake 10–12 minutes until edges are set but centers look slightly soft.
9. Cool completely before frosting.
10. Honey Buttercream:
11. Beat softened butter until creamy.
12. Mix in powdered sugar, honey, and a splash of milk until smooth and fluffy.
13. Pipe or spread generously over cooled cookies.