In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add the whole egg, egg yolks and vanilla, and beat until well combined.
Beat flour mixture into wet mixture until combined. Finely chop about three-quarters of the bacon and stir into the dough with the banana chips. Reserve the remaining cooked bacon. Cover dough and refrigerate 2 to 3 hours, or overnight, or up to 2 to 3 days. Let it sit at room temperature until slightly softened.
Preheat oven to 350 degrees F. Fill the cups in lightly greased mini-muffin pans about three-quarters full, a level tablespoon. Press dough down to cover bottom of cup. Bake for 15 to 20 minutes or until deep golden brown. While still warm, use handle of wooden spoon or the back of a spoon to create cavities in each cookie. Cool the cookies in the pans and then transfer to a wire rack.
Drizzle honey in cavities of each cookie.
Meanwhile, place peanut butter chips, cream, butter, and corn syrup in microwave-safe bowl. Microwave on high for 30-second intervals, stirring after each interval, until mixture is smooth. Spoon peanut butter mixture into cavities of each cookie and top with a small piece of reserved cooked bacon for garnish. Cool completely until peanut butter mixture is set.
I strongly suggest refrigerating the dough for best results and not baking right away. You can make a big batch of the basic dough then use it for other upcoming recipes. I like to place the bacon and banana chips in a food processor and process for just a few seconds to chop everything. You can substitute any type of chips for the peanut butter chips. I do not suggest substituting margarine for butter, whole eggs for the egg yolks or bananas for the banana chips. Results will vary a lot the more you substitute.
Recipe courtesy of Lisa Huff, SnappyGourmet.com