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To ensure that the cookies have the proper texture, use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. We developed this recipe with Skippy Creamy Peanut Butter. For the best results, be sure to weigh the flour, sugar, and peanut butter. You can substitute light brown sugar for dark, but your cookies will be lighter in color
Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in peanuts until evenly distributed.
Working with 2 tablespoons dough at a time (or using #30 portion scoop), roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving.