Bee Wild Honey and Peanut Butter Jumbos

I just adore the complex taste of honey and recently discovered the most delicious flavors from !! The honey was sent to me by my friends at which is the most wonderful online gourmet shop !! Bee Wild honey is from the mountains of Smyrna, Georgia and is absolutely luscious and so flavorful. There are so many recipes I have in mind that I want to create, but thought I would start out with a simple and delicious cookie. My honey and peanut butter cookies are so yummy with a soft and tender texture that makes the honey the real star!!  I know you will love them as much as I do!!

Use the best quality ingredients in all of your baking.

Use your stand mixer to mix all of the ingredients.

Look at the gorgeous color of the honey!

Use chunky or creamy peanut butter..whichever is your preference.

They make a perfect gift!!

The texture of this cookie is just perfect if you like a soft and chewy cookie.

Bee Wild Honey and Peanut Butter Jumbos

Makes: 20 large cookies Prep time: 20 minutes Bake time: 15 - 17 minutes


1/2 cup unsalted butter softened

1 cup creamy or crunchy peanut butter, ( I used crunchy)

1 cup organic honey, ( I used BeeWild Buzz )

2 eggs

1/4 teaspoon best quality vanilla

3/4 cup granulated sugar

1 and 1/2 teaspoon fresh baking soda

3/4  teaspoon salt

1 teaspoon fresh baking powder

3 cups all purpose flour


Preheat your oven to 350 degrees..about 330 degrees  if you use a convection oven. Prepare two baking sheets with parchment paper or silicone mats.  In the bowl of your stand mixer, beat butter, sugar, honey, vanilla, and peanut butter until smooth.  Add eggs one at a time and mix thoroughly.  In another bowl, whisk together the flour, salt, baking powder and baking soda.  Slowly add the dry mixture to the peanut butter mixture until just combined.  With a large ice cream scoop, place 6-8 scoops per baking sheet, being careful to place them 2 inches apart. Bake for 7 minutes and rotate the pans halfway.  Bake another 5 to 8 minutes until the cookies become a golden brown.  Let them cool on the pan for 10 minutes before moving them to a wire rack.  Place in an airtight container, or you can freeze them for up to a month in freezer storage bags.

no comments