Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the sugar for coating the dough balls in a small bowl. Set aside.

Preheat the oven to 350°F.

Combine the softened butter, peanut butter, brown sugar, granulated sugar, and honey in a large mixing bowl. Using a hand mixer with a whisk attachment, mix on medium speed until smooth and combined, about 1 minute.

Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, about 30 seconds.

Turn the mixer to low, and add the flour, baking soda, and salt to the bowl. Beat the mixture until all ingredients are combined and a firm dough forms, about 1 minute. Scrape down the sides of the bowl as needed.

Form the cookie dough into 20 balls, rolling each in the reserved sugar before placing on baking sheets. Slightly flatten the tops of each ball.

Bake the cookies on middle and upper-middle racks until they are cracked on top and slightly golden brown at the edges, 11-13 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days.