Cornmeal Cookies

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Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. 

A batch of freshly baked cornmeal cookies, each one topped with white chocolate chips, delicious and flavor-packed.

Cornmeal Cookies

Love honey-drenched cornbread and tender cornbread muffins? Us too! So we channeled those delicious flavors into these show-stopping and mega-tasty cornmeal cookies. 

Cornbread is one of my favorite side dishes ever. I whip it up every time we make this crockpot chili or this creamy chicken chili. So, I had the thought to add cornmeal to my favorite treat: cookies!

Mixing wet ingredients, including butter, sugar, and honey, until smooth.


  1. Unsalted Butter: Adds moisture and richness to cornmeal cookies.
  2. Brown & White Sugar: Sweetens, with brown sugar adding moisture and white sugar ensuring crisp edges.
  3. Honey: Boosts sweetness with a distinct flavor.
  4. Egg: Binds ingredients and adds structure.
  5. Vanilla Extract: Enhances overall flavor.
  6. Cornstarch, Baking Soda, Baking Powder: Soften flour, tenderize cookies, and help them rise.
  7. Flour: Forms the cookie structure.
  8. Cornmeal: Adds crunch and cornbread flavor.
  9. White Chocolate Chips: Provide creamy sweetness.

Adding dry ingredients over wet, rolling dough into balls, and baking to complete the cornmeal cookie recipe.

How To Make Cornmeal Cookies

  1. Melt and Cool Butter.
  2. Mix: Combine butter, sugars, honey, egg, and vanilla.
  3. Add Dry Ingredients: Incorporate cornstarch, leaveners, salt, cornmeal, flour, and chocolate chips.
  4. Chill Dough: 1 hour.
  5. Shape and Re-chill: Form 2-tablespoon balls, chill for 20-30 minutes.
  6. Bake: At 325°F for 8-12 minutes.
  7. Cool: Press edges, add chips, let stand 5 minutes.

A freshly baked cornmeal cookie, rounded by using the back of a spoon while still warm, ready to be enjoyed as a delicious treat.


  • Freezing Baked Cornmeal Cookies: Cool, freeze on a sheet, then store in bags with parchment layers for up to 3 months. Note: slight texture loss.
  • Freezing Dough Balls: Freeze on a pan, then store in an airtight container for up to 3 months.
  • Baking from Frozen: Bake dough balls directly from the freezer, adding 1-3 minutes to the cooking time.

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Cornmeal Cookies

5 from 4 votes
Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. 
The completed recipe for cornmeal cookies, with white chocolate chips scattered around them, showcasing a warm and delectable treat.
Print Recipe

Cornmeal Cookies

The completed recipe for cornmeal cookies, with white chocolate chips scattered around them, showcasing a warm and delectable treat.
5 from 4 votes
Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. 
Course Dessert, Snack
Cuisine American, Italian
Keyword cornmeal cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings 16 cookies
Chelsea Lords
Calories 323kcal


  • 8 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 and 3/4 cup white all-purpose flour (See Note 1)
  • 1/2 cup cornmeal (we use Alber's Yellow Corn Meal)
  • 1 cup white chocolate chips


  • MELT BUTTER: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside to cool at room temperature for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  • WET INGREDIENTS: Once butter is cooled to room temperature, add in the light brown sugar, white sugar, and honey. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
  • DRY: Add in the cornstarch, baking soda, baking powder, salt, and cornmeal. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until JUST combined. Don't overmix. Gently stir in white chocolate chips
  • CHILL: Cover the bowl tightly and chill for 1 hour.
  • ROLL COOKIE DOUGH BALLS: Linea sheet pan with a Silpat liner or parchment paper and set aside. Roll balls of dough (exactly 2 tablespoons (45g) in size) into tall (not wide) cylindrical balls (see picture in post for shape and size of cookie dough balls). Place the rolled cookie dough balls back in the fridge for 20-30 minutes; they should be very cold going into the oven.
  • BAKE: Preheat the oven to 325 degrees F. Place 6 cookie balls on a Silpat or parchment paper-lined sheet pan to give the cookies plenty of room to spread (they spread a lot). Bake for 8-12 minutes, erring on the side of underbaking; this keeps them soft and chewy (We like ours right at 10 minutes). Remember, the cookies will "bake" a little more out of the oven, so take them out as soon as the edges start to lightly brown and the top no longer looks glossy.
  • DECORATE: Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards with the back of a spoon. If desired, press a few extra white chocolate chips into the tops of each cookie. Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Cookies are best enjoyed within 1-2 days.
  • FREEZING: I don't recommend freezing baked cookies as they lose texture, but I do recommend freezing the cookie dough balls. Drop the cornmeal cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months. Bake straight from the freezer, adding 1-3 minutes on to the baking time.


Recipe Notes

Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.

Nutrition Facts

Calories: 323kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 178mg | Potassium: 108mg | Fiber: 1g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    I am a cornbread lover through and through. I love this recipe for combining that sweet bready flavor I adore with the deliciousness of a chocolate chip cookie! Also, I love the details Chelsea adds like squishing the edges with a spoon and pressing extra chips in the top to give it a beautiful aesthetic. Her instructions are on point every time 🙂

    1. You made my day!! Thank you so much for the kind comment, I am so thrilled you enjoyed these cookies 🙂

  2. 5 stars
    As one of my luncheon guests commented, “These cookies are like crack!” The texture is dense and chewy with a crisp outer shell. The cornmeal adds body with a unique texture. My husband calls them a “man’s cookie”. The flavor sweet and buttery and finishes with a dash of salt that I love.

    I made as directed except I used Quaker cornmeal because it was on hand and it was fine. I baked on parchment paper and cooked them an extra minute or two, probably the dough was refrigerated overnight. I didn’t fuss with them when they came out of the oven and they still looked just like the photos, I printed the recipe and will definitely be making them again because my family has demanded I do so!

  3. I am salivating over these! Is it possible to omit the chips? Thank you in advance ! (Everything from the recipes themselves, to your thorough instructions has been the go-to in our house!)

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