Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Beat in the egg, honey, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and regular salt.

Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.

Scoop the dough into 1.5-tablespoon balls and place them on the baking sheets, spaced 2 inches apart.

Use a fork to press a classic crisscross pattern onto each cookie to flatten them slightly.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.

Immediately sprinkle a pinch of flaky sea salt over each cookie while they are still hot.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.