Prep and Cook Time: about 45 minutes. Notes: Add 1 cup raisins or chocolate chips to the dough (step 2) if you like. You can store the cookies airtight for up to 2 weeks.
1/2 cup (1/4 lb.) butter, at room temperature
3/4 cup firmly packed brown sugar
1 large egg
1/4 cup honey
1 cup chunky peanut butter
1 teaspoon vanilla
1 1/2 cups whole-wheat flour
1 cup finely crushed graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt
How to Make It
In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. Beat in egg, honey, 1/4 cup water, peanut butter, and vanilla until well blended, scraping sides of bowl as needed.
In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir into butter mixture until well blended.
Shape dough into 1-inch balls and place 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press each cookie with a floured fork to make a crosshatch pattern.
Bake cookies in a 350° oven until edges are golden, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.