Preheat oven to 375 °F.

Add room temperature butter to a stand mixer with the paddle attachment. Beat butter until smooth and fluffy, about 2 minutes, Add brown sugar, white sugar, and vanilla extract and continue to mix until fully incorporated. Then add one egg at a time. Scrape the sides and bottom of the bowl and mix for another 10-15 seconds.

Add peanut butter and honey and mix together until all ingredients are mixed together and smooth.

In a separate bowl, combine the dry ingredients - flour, baking powder, baking soda, and salt. Mix together and pour into the stand mixer. Mix for about 15-20 seconds.

Using an ice cream scraper, scoop out dough and roll into a flat disk/circle, about a 1/2 inch thick. Place on a parchment lined baking sheet. (if you do not have an ice cream scooper, simply scoop out 2 tablespoons of dough). Space each cookie about 2 inches apart.

Optional: Press 5-10 peanuts on top of each cookie.

Bake for 12-14 minutes. Allow the cookies to cool on the baking sheet for 3 minutes then transfer to a cooling rack to set and cool.