In a large mixing bowl, cream together ½ cup of softened unsalted butter, ¾ cup of light brown sugar, and ¼ cup of honey until the mixture is light and fluffy, about 3-4 minutes.

Add 1 large egg, ½ cup of smooth peanut butter, and 1 teaspoon of pure vanilla extract to the creamed mixture. Mix on low speed until fully combined.

In a separate bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in ½ cup of chopped walnuts, ⅓ cup of pumpkin seeds, ⅓ cup of sunflower seeds, ½ cup of dried cranberries, and ½ cup of dark chocolate chips.

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Once the dough is chilled, scoop out approximately 1.5 oz portions and roll them into balls. Place them on the prepared baking sheets.

Bake the cookies in the preheated oven for 11-13 minutes, or until they are light golden brown around the edges.

Allow the cookies to cool on the baking sheet for about 1 minute before transferring them to a wire rack.