Honey and Peanut Butter Jumbos

Liz Horne, creator of this recipe, describes these cookies as "luscious and so flavorful". We agree! The cookies are soft and the award-winning Bee Wild Sourwood Honey is the star of the show.


  • 1/2 cup unsalted butter softened
  • 1 cup creamy or crunchy peanut butter (crunchy is best)
  • 1 cup organic Bee Wild Sourwood Honey
  • 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


  1. Preheat your oven to 350 degrees..about 330 degrees  if you use a convection oven
  2. Prepare two baking sheets with parchment paper or silicone mats
  3. 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
  4. In another bowl, whisk together the flour, salt, baking powder and baking soda
  5. Slowly add the dry mixture to the peanut butter mixture until just combined
  6. With a large ice cream scoop, place 6-8 scoops per baking sheet, being careful to place them 2 inches apart
  7. Bake for 7 minutes and rotate the pans halfway.  Bake another 5 to 8 minutes until the cookies become a golden brown
  8. Let them cool on the pan for 10 minutes before moving them to a wire rack
  9. Place in an airtight container, or you can freeze them for up to a month in freezer storage bags

Makes: 20 large cookies

Prep time: 20 minutes

Bake time: 15-17 minutes

Recipe and photo reprinted with the permission of Liz Horne


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