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1
Preheat the oven to 350u00b0 F.
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2
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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3
Measure 1/4 cup (50g) of granulated sugar into a small bowl. Set aside.
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4
Place the softened butter, peanut butter, brown sugar, the remaining 1/2 cup (100g) of granulated sugar, and honey into a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy.
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5
Add the egg and vanilla extract and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
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6
Turn the mixer to low, and add the flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined, scraping down the sides of the bowl as needed.
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7
Form the cookie dough into 20 balls, and place on the lined baking sheets.
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8
Using clean hands, roll each cookie in the bowl of granulated sugar, and return to the sheet. Press down gently on the tops of each cookie to slightly flatten.
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9
Bake the cookies for 11-13 minutes, until they are just slightly golden brown on the edges, and cracked on top.
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10
Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
