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Bumbleberry Farms Peanut Honey Butter Cookies

Bumbleberry Farms Peanut Honey Butter Cookies

Peanut Honey Butter Cookies

Fun story: way back in college, I interned with a small marketing company outside of Pittsburgh. It was a cool experience, but the best part was meeting the clients. One of those clients was Karen, who had a food product company called Bumbleberry Farms. I loved Karen immediately. She was warm and genuine and had a really, really good product that showcased her passion for heritage honey products. Fast forward to now, and I’m so so thrilled to give you a recipe for the best peanut butter cookies ever (a taste tester’s words, not mine) that showcases her products.

Bumbleberry Farms Peanut Honey Butter Cookies

Bumbleberry Farms Peanut Honey Butter Cookies

Peanut butter shortbread dipped in sea salt caramel? Yes.

Peanut Honey Butter Cookies

By , March 22, 2019

This delicate peanut butter shortbread is the perfect vehicle for melted Bumbleberry Farms sea salt caramel honey butter. This whole recipe comes together quickly and makes it the perfect cookie to take to a picnic.

Makes: 24 cookies

Bumbleberry Farms Peanut Honey Butter Cookies

Prep time:

Cook time:

Ingredients:
  • 1 cup of creamy peanut butter
  • 3 TBSP of unsalted butter, softened
  • 1/2 cup of brown sugar
  • 1/4 tsp of baking soda
  • 1/2 tsp of salt
  • 1/2 cup of whole wheat pastry flour
  • 1/2 cup of all-purpose flour
  • 1/2 cup of Bumbleberry Farms Lovers Leap honey butter
  • 1/4 cup of pretzels, crushed, for garnish

Instructions:
  1. Preheat the oven to 350, and get two baking sheets ready. You don't need to grease them or line them unless you feel particularly inclined to do so. It's really none of my business.
  2. In a stand mixer or in a bowl and using a hand mixer, cream the peanut butter, butter, brown sugar, baking soda, and salt together until smooth.
  3. Add the flour and mix until just combined. The dough should be pretty wet, but not sticky. Welcome to the wonderful world of peanut butter. Turn flour out onto a counter, and shape dough into a disc.
  4. Wrap that disc in plastic wrap (or, if you're green like me, a reusable wrap of choice), and freeze for 10 minutes.
  5. When chilled, flour your counter space, then unwrap the dough disc (TM?) and place on top of the floured area.
  6. Roll out the dough using a rolling pin until it's about 1/8 of an inch thick. Cut out circles (I use a mason jar lid for this!), and transfer cookies to baking sheet.
  7. Bake for 12-13 minutes or until slightly browned and less shiny. Set aside to cool.
  8. Meanwhile, put the honey butter in a microwavable bowl and blast for 30-45 seconds until melted.
  9. When the cookies have cooled, dip half of the cookie into the melted honey butter and then sprinkle with crushed pretzels while still warm. Cool completely, then serve.
Peanut Honey Butter Cookies


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