In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, beating well. Add peanut butter, honey, and vanilla, beating until combined.
In a large bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
Using a ¼-cup spring-loaded scoop, scoop dough (67 grams each), and toss in granulated sugar. Place 3 inches apart on prepared pans. Press tines of a fork into surface of dough, making a crosshatch design. Refrigerate for 1 hour.
Bake until light golden brown, 18 to 20 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Recipe by Bake from Scratch at https://bakefromscratch.com/peanut-butter-cookies/