Whisk together the all-purpose flour, cornstarch, salt, baking powder, and baking soda in a large mixing bowl.

In a separate bowl, combine the brown sugar, granulated sugar, and melted unsalted butter. Beat until well incorporated, then add eggs and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in bacon and banana chips.

Cover the mixing bowl with plastic wrap and chill in the refrigerator for 2-3 hours, or ideally overnight.

Preheat your oven to 350°F (175°C). Grease mini muffin cups and divide the chilled cookie dough among the cups, pressing down gently. Bake for 15-20 minutes.

Create cavities in the center of each cup while they’re still warm. Let cool on wire racks.

Prepare the filling by drizzling honey into the cavities. Microwave peanut butter chips, heavy cream, unsalted butter, and corn syrup until smooth.

Spoon the filling into each cavity and let cool completely at room temperature.