These sweet cornbread cookies are make using yellow cake mix, cream cheese, dry corn muffin mix and sweet corn flavoring.These cookies have the flavor of cornbread, but bake up super soft with the consistency of a melt in your mouth cookie. Eat them plain or even drizzle honey on top before eating!
I used yellow cake mix (butter flavored or white cake mix would work as well), Jiffy Corn Muffin Mix and Sweet Corn flavoring from Dolce Flav.
Note that cake mixes come in different ounce sized boxes. So make sure you are using the same size as in the recipe. If you have the larger sized box (15.75 ounces or about that), then add an additional tablespoon of butter (or vegetable oil if that’s easier).
Cornbread Cookies
Print RecipeIngredients
- 1 (8-ounce) block full fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 egg, room temperature
- 1/4 teaspoon sweet corn flavoring (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (13.25 ounce) box dry cake mix - yellow, white or butter flavored
- 1 cup corn muffin mix, dry (I used Jiffy)
- Optional: sprinkles
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the cream cheese and butter until creamy. Add egg, sweet corn flavoring (optional), vanilla and salt and mix until combined.
Turn mixer to low speed and add the entire package of dry cake mix and one cup of dry cornbread mix. Mix until just combined.
Pour dough onto plastic wrap, tightly cover, and refrigerate overnight.
Once chilled, preheat oven to 350-degrees. Line two baking sheets with parchment paper. Use a standard sized cookie scoop to scoop cookie dough balls.
Option to roll cookie dough balls in sprinkles (optional). Place cookie dough on prepared cookie sheets and bake 10-12 minutes in 350-degree oven. Allow cookies to set and cool for 10-minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
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