In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, salt, baking powder, and baking soda until evenly combined.

In another bowl, cream together unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.

Add in the egg, egg yolks, and vanilla extract, mixing until fully blended.

Gradually fold the dry mixture into the wet ingredients until just combined.

Fold in the bacon and banana chips for those sweet and savory flavors.

Cover the mixing bowl and refrigerate the dough for at least 2-3 hours or overnight.

Preheat your oven to 350°F (175°C) and grease a mini muffin pan.

Scoop tablespoon-sized portions of dough into the mini muffin sections, filling each cup evenly.

Bake for 15-20 minutes, or until golden brown.

Remove from the oven and use a wooden spoon to gently press down in the center of each cookie to create a well.

Let the cookie cups cool slightly in the pan before transferring to a wire rack.

Prepare the filling by combining peanut butter chips, heavy cream, and corn syrup in a microwave-safe bowl.

Heat in 30-second intervals, stirring until smooth.

Drizzle honey into each cookie cup and spoon in the peanut butter filling.

Allow the filling to set for at least 15 minutes before serving.