Preheat the oven to 180°C (360°F). Line two baking trays with baking paper.
In a large mixing bowl add the butter and sugar and beat until smooth and creamy.
Add the flour, corn starch, vanilla, soya milk, and salt and mix until well combined.
Add the white chocolate chips and vegan honeycomb and mix with a spatula.
Spoon 1 1/2-2 tablespoons of dough into small balls and place on the baking trays, leaving some room for the cookies to spread.
Bake for 10-12 minutes or until golden brown on the edges.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.