Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.
Place a wire cooling rack on a large baking sheet. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt.
Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
Top with sprinkles, then refrigerate until set, about 10 minutes.
