Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.

In a small bowl combine the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter and peanut butter, until smooth and creamy. Add the sugars and whip on high until fluffy. Stir in the egg, vanilla extract and honey. Add the dry ingredients and mix until just incorporated. Scrape down the bottom and sides of the bowl as needed. Cover with plastic wrap and chill in the fridge for at least 30 minutes, to firm up.

Using a small ice cream scoop, portion out the dough onto the prepared baking sheets, about 8 cookies per sheet, leaving enough space for spreading during baking. Flatten the dough balls lightly, with the palm of your hand. Using a fork, make a criss-cross pattern on top of each cookie. Bake for about 10 to 12 minutes or until golden brown around the edges. Remove from the oven and allow to cool on the baking sheets for a bit, before transferring onto wire racks to cool completely.

Once cooled, spread half of the cookies with marshmallow fluff. Sandwich with the other half of the cookies. Place them in the freezer to allow to firm up a bit, to prevent sliding. In the meantime, make the ganache. Throw the dark chocolate into a small bowl. Pour in the hot heavy cream and let sit for a few minutes. Whisk until the chocolate is completely melted and smooth. Dip the set cookie sandwiches, partially, into the chocolate ganache. Place back onto the baking sheets. Sprinkle with sea salt and freeze for a bit to allow the chocolate to harden. Eat cold or at room temperature. Store leftover cookies in the freezer or fridge. Will keep for about 4 days. Enjoy!