Preheat oven to 375 degrees and line to baking sheets with parchment paper.

In a medium sized bowl, combine the flour, baking soda, vanilla instant pudding mix and salt then set the bowl aside.

In a large bowl, cream together the butter, peanut butter, vanilla bean paste and sugar until fluffy and well incorporated.

Beat in eggs one at a time into the peanut butter mixture. Once combined, slowly add the flour mixture and mix well.

Using a tablespoon, scoop the dough and roll into one inch balls.

Place the balls about two inches apart on the baking sheet. Using a fork, lightly press down on the peanut butter balls to flatten them out.

Place the baking sheet in the refrigerator for 15 min-30 minutes to chill.

Place them in the oven and bake for 7-9 minutes.

Once removed from the oven, move the cookies to a wire rack and allow them to cool completely.

While your cookies are baking, make your sandwich filling. Combine the peanut butter, confectioner's sugar, honey, vanilla bean paste and milk. Whisk ingredients until they reach the consistency of a spreadable cream.

Once the cookies have completely cooled down, scoop one tablespoon of cream filling to half of the cookies. Be sure to place the filling on the bottom side and set it down on parchment paper.

Gently place the cookies without filling over the cookies with filling. At this point, you've got yourself a great peanut butter sandwich cookie.

Allow your cookie sandwiches to chill out and relax in the refrigerator while you make the chocolate dipping sauce. Putting them in the fridge will allow the cookies sandwiches to firm up and get ready for their chocolate bath. Place the dark chocolate chips in a small bowl and add the boiling milk.

Let the milk and chocolate get to know each other for a couple of seconds and then begin to whisk the two together until you're left with a shiny and smooth chocolate mixture.

Gently dip the cookies one at a time about half way and then place them back onto the parchment paper. Sprinkle the chocolate dipped end of the sandwiches with as much (or as little) sea salt as you like.

Place the cookies back in the fridge to allow the chocolate to harden up.