Cream together butter, crunchy peanut butter, sugar and brown sugar. Once smooth, stir in honey and eggs. In separate bowl combine flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet batter. Mix together until combined, but do not over mix. Place plastic wrap over dough and chill in the refrigerator for at least 3 hours or overnight. Drop by teaspoons on cookie sheet, crisscross with fork dipped in flour. Bake at 375°F for 8-10 minutes, depending on oven.