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.