**RECIPE:**

***Ingredients (All in grams)***  
\- 92g Butter  
\- 22g Shortening  
\- 131g Sugar  
\- 145g Brown Sugar  
\- 600g Flour  
\- 5g Baking Soda  
\- 7g Cornstarch  
\- 5g Salt  
\- 109g Eggs  
\- 10g Vanilla Extract  
\- 10g Vegetable Oil  
\- 60g Honey  
\- Candy Jalapeños (as much as you like!)  
\- White Chocolate Chips (optional, to taste)  
\- Honeycomb (crumbled, for topping)  
\- Buttercream Frosting (for stuffing – homemade or store-bought)

**Directions**

1. Cream the Fats & Sugars Mix butter, shortening, sugar, and brown sugar until smooth and fluffy.
2. Add Wet Ingredients Add eggs, vanilla extract, vegetable oil, and honey. Mix until fully combined.
3. Mix Dry Ingredients Add cornstarch, baking soda, and salt. Mix well.
4. Add the Flour Gradually add flour on low speed until fully incorporated.
5. Add Mix-Ins Fold in candy jalapeños and white chocolate chips (if using) for that perfect sweet-heat balance.
6. Weigh & Shape Portion dough into 5 oz balls for even baking.
7. Optional: Stuff the Center For an extra indulgent cookie, form a well in the dough balls and spoon in a bit of that buttercream frosting honey-jalapeño mixture. Carefully seal the dough around the filling.
8. Top It Off Press a bit of crumbled honeycomb on top of each cookie before baking.
9. Chill the Dough Refrigerate or freeze for 1–2 hours to help the flavors meld and prevent spreading.
10. Bake Preheat oven to 375°F (190°C). Bake on a lined cookie sheet for 24–26 minutes or until golden brown. Adjust time for cookie size.
11. Cool & Enjoy Let cookies cool on a wire rack for 10 minutes. Then dig in!

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Stuffed Hot Honey Jalapeno