These cookies combine salty and sweet in such a unique way. When one of our chefs proposed the idea, I was a skeptic. After tasting them though I am a believer! The texture is perfection and the corn flavor is complimented by both the maple and the butter that comes through in this recipe. I encourage you to try these wonderful cookies, and then I encourage you to get some salted caramel ice cream and put it between two of these cookies, if you want to go way over the top with them.
- 1 cup of butter
- 1 1/2 Cups of Polly’s Granulated Maple Sugar
- 1 Large Egg
- 1 Entire Small bag of Polly’s Cornmeal Pancake Mix
- 1/4 tsp baking soda
- 1/2 tsp salt
Preheat your oven to 350 F. Cream together the butter and
Polly’s Granulated Maple Sugar for 2 minutes. Scrape down the sides of the bowl and add the egg. Cream together for 5 minutes. Then slowly add your
Polly’s Cornmeal Pancake Mix, until just combined.
Using a cookie scoop or a spoon portion our your cookies onto a parchment lined baking sheet. You should wind up with about 2 dozen cookies.
Bake at 350 F for 15-18 minutes, or until spread and lightly golden at edges. Once out of the oven, carefully place cookies on a cooling rack. Wait until cool and enjoy!