Instructions

1. Preheat oven to 375F degrees.
2. In a mixing bowl, sift together the flour, baking soda and salt; set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment, cream butter. Scrape down sides of the bowl and add both sugars. Cream for 3-4 minutes.
4. Add egg and vanilla and continue to mix.
5. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.
6. Place the crushed potato chip crumbs onto a plate or in a shallow bowl.
7. Roll the dough into heaping tablespoon sized balls roll in the potato chips until well coated.
8. Place balls onto a baking sheet lined with parchment or a silicone baking mat (you will have to use two baking sheets).
9. Place into the oven and bake for 12 to 15 minute or until cookies have spread and baked through.
10. Allow cookies to cool completely before sandwiching with the honey buttercream.
11. To make the buttercream, place all ingredients into a small bowl and use a hand mixer to combine everything until smooth and desired consistency is reached. You might need to add a bit of powdered sugar to thicken it up.
12. Frost the bottom sides of two cookies and sandwich them together. I used a heaping tablespoon or so of frosting for each sandwich cookie.