2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups peanut butter
3/4 cup buttermilk
2 teaspoons vanilla extract
1 cup golden raisins
1 cup honey, crushed
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, baking soda, and peanut butter. Set aside.
Roll 1 cup of the dough into 1 inch balls; cut into 1-inch squares. Place 2 tablespoons of peanut butter on each cookie. Place the cookies 1 inch apart onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, then remove from cookie sheets to cool completely. Remove from cookie sheets to a wire rack, and cool completely. Store peanuts cookies in an airtight container in the refrigerator.
To make the peanut butter filling: In a medium bowl, beat 1/2 cup peanut butter and sugar together until smooth. Beat in the vanilla extract and golden raisins. Stir in the honey.