Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, butter, peanut butter, brown sugar, and honey at medium speed until creamy, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and egg yolk, beating until combined. Beat in vanilla. Scrape sides of bowl.

In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Beat in peanuts.

Using a ½-cup dry-measuring cup, scoop a scant ½ cup (about 122 grams) dough, and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.

Place dough 3 inches apart on prepared pan. Garnish with sea salt, if desired.

Bake until golden brown, 17 to 20 minutes, rotating pan halfway through baking. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.