In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the brown and white sugar and beat 1-2 minutes until smooth.
Add the egg, honey, and vanilla extract and beat another 1-2 minutes.
In a medium mixing bowl, mix the dry ingredients: whole wheat flour, cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the large mixing bowl and stir until mixed thoroughly.
(Optional) In a small bowl, stir together the white sugar and cinnamon to create the cinnamon-sugar mixture.
Using a 1 ½ Tablespoon cookie scoop, ball the dough. Optionally, roll the dough balls in the cinnamon-sugar mixture.
Place the dough balls 3 inches apart on a cookie tray lined with a silicone baking mat or parchment paper. The cookies will spread while baking.
Bake 9-10 minutes until the edges just begin to set. The cookies will look underdone and the centers will not yet have flattened, and the bottoms will just have started to brown.
Remove the cookies from the oven and allow them to remain on the cookie sheet for 4 more minutes, then move them to a wire cookie rack for cooling. The cookies will flatten and crinkle as they cool. Allow them to cool completely before adding the topping.
Peanut Butter Ganache Topping
Using a double boiler technique, add the whipping cream and white chocolate melting wafers to the bowl and stir frequently until melted.
Remove from heat and stir in the creamy peanut butter.
Use a small spoon to spread a layer of peanut butter ganache in a circle on the top of the cookies.
If desired, sprinkle yellow jimmies on top of the cookies before the ganache topping solidifies.