Every time Summer comes rolling along I can’t stop thinking about corn and want to eat it for breakfast, lunch, dinner, and DESSERT. These Chewy Cornbread Cookie Sandwich with Honey Cream Cheese Frosting bring flavors that are nostalgic to us all and create a unique and delicious summer time treat.
Why You’ll Love This Recipe
These are not your ordinary cookies that you will find in a grocery store. Chewy Cornbread Cookie Sandwiches are a fun and delicious twist to celebrate summertime being upon us. Made with nutty browned butter and cornmeal for a soft texture, these cookies are sandwiched together with a smooth and not overly sweet honey white chocolate cream cheese filling. The combination is rich, buttery, and just sweet enough, creating a unique and delicious cookie that will want you adding corn in everything.
Fun Fact: As a little girl, I would devour corn. Holidays stood no chance because at the end of everyone eating, if I saw there was still corn leftover in the serving bowl, I would grab a spoon and have at it. There’s no surprise I love these cookie so much.
Ingredients You’ll Need
- Brown butter: The brown butter in this brings a subtle nutty flavor and warmth that elevates the flavor profile from an average corn cookie sandwich to one where people are going to be raving about it.
- Dark brown sugar: Adds warmth with a chewy and soft interior.
- White granulated sugar
- Egg
- Vanilla extract
- All purpose flour
- Cornmeal: CORN! Cornmeal is the star of this recipe. Cornmeal in itself is not stable enough to use by itself, it would be too soft and crumble apart, hence why you need a balance of cornmeal and flour together.
- Baking powder, baking soda, and salt
- Cream cheese: Full fat is best for this. The cream cheese brings a perfect balance that doesn’t cause the dessert to be too sweet but helps bring structure to the filling.
- Powdered sugar
- White chocolate chips: The white chocolate brings a touch of sweetness that is needed to balance out the savory flavor.
- Honey: What’s corn without honey? The smooth and rich honey flavor in the cream cheese honey frosting is the perfect amount of sweetness to lighten the cornmeal flavor.
Recipe Testing: Finding the Right Balance
I first started to get the idea for this recipe when I had my Cornbread Cookie Skillet go viral, check it out here! Cornmeal can add wonderful flavor and texture to cookies, but too much can make them dry or crumbly. I wanted these cookies to stay soft enough for sandwiching while still having that distinctive corn cookie flavor. For me I think adding the brown butter makes a huge difference and makes you feel like you aren’t bitting into a piece of cornbread, but yet, a soft and chewy cookie that has a touch of summer to it.
Why this Flavor Combination Works
At first glance, cornmeal, honey, cream cheese, and white chocolate might seem like an unusual combination. They’re not flavors you typically see together in a cookie, which is exactly what makes this recipe so fun. The cornmeal brings a subtle sweetness and texture, while the honey enhances those warm, comforting notes. Cream cheese adds a slight tang that keeps the filling from becoming overly sweet, and the white chocolate ties everything together with a creamy finish. The end result makes you excited to run around in the grass on a warm day with a family cook out going on in the background knowing that this is the dessert you have to look foward too.
How to Store the Cookie Sandwiches
Refrigerator: I highly recommend storing these at least in the refrigerator and not at room temperature. Unless you suspect these delicious treats to vanish in under an hour which is VERY possible. Store in the refrigerator for up to 1 week in a ziplock bag or secured container with a lid.
Freezer: Believe it or not, these cookie sandwiches will stay fresh for so long in the freezer! To freeze, placer in freezer to “flash freeze” for one hour. After this, you can wrap each cookie sandwich individually with plastic wrap then put in a freezer safe ziplock bag. Store in freezer for up to 3 month.
Let’s Start Baking!
Chewy Cornbread Cookie Sandwich with Honey Cream Cheese Frosting
Ingredients
Brown Butter Corn Cookies:
- 8 tbsp unsalted butter, browned and slightly cooled (113g)
- ½ cup dark brown sugar (110g)
- ½ cup white granulated sugar (100g)
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1¼ cups all purpose flour (155g)
- ⅔ cup fine cornmeal (100g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Honey Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened (56g)
- 1 cup powdered sugar (120g)
- 2 tbsp honey (42g)
- 2 oz white chocolate chips, melted and cooled slightly (56g)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Brown Butter Corn Cookies:
- Place the butter in a small sauceman. Cook on medium heat, stirring frequently, until the butter turns golden brown and smell nutty (about 5-8 minutes). Transfer immediately to a mixing bowl, scraping in all the browned bits. Cool for 15–20 minutes (you want it to be slighty cool)
- To the large bowl with your slightly cooled brown butter, add the dark brown sugar and white granulated sugar. Whisk until combined.
- Add the egg and vanilla and whisk until smooth.
- Using a spatula or spoon, stir in the flour, cornmeal, graham cracker crumbs, baking powder, baking soda, and salt just until combined.
- Scoop dough into 2 tablespoon portions (about 50g each) and place on a small lined baking sheet.
- Freeze for 30 minutes. Close to the 30 minute mark, preheat your oven to 350°F.
- Prepare 2 baking sheets by lining them with parchment paper. Place 5 cookies per sheet, leaving space in between each cookie dough ball.
- Bake for 12–14 minutes, until the edges are set and lightly golden.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack. Make the frosting while you wait.
Honey Cream Cheese Frosting:
- In a medium sized bowl using a handheld mixer or a stand mixer with the paddle attachment, beat cream cheese and butter until smooth and has no clumps.
- Mix in the honey, vanilla, melted white chocolate, and salt.
- Gradually add the powdered sugar and beat until light and creamy.
Assembly:
- Generously pipe or spread the honey cream cheese frosting onto one cookie (5 total). Top with a second cookie and gently press together.
- Refrigerate for 30 minutes to allow the cookies to become firm.
Notes
- Your brown butter has to be somewhat cool before adding in the other ingredients to guarantee the best results.
- Highly recommend weighing your bowl BEFORE you add the ingredients. Once you add all the ingredients, weigh your bowl again and subtract that weight from the first weight and divide by 10 to get your cookies to be even in size!
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