In a large bowl with a hand mixer, blend together butter, brown sugar and honey on medium high speed for 2-3 minutes then scrape down the sides of the bowl.

Add in the vanilla and egg and beat another three minutes.

Slowly add in the dry mix and oats and blend until everything comes together, about a minute.

On low speed, add the ground coffee and graham cracker pieces and mix for 30 seconds then add the potato chips and pretzel pieces and mix until incorporated.

Line two baking sheets with parchment paper and portion out the dough onto the baking pans, using a medium sized cookie scoop.

Pat the top of the cookies slightly flat then wrap the pans in plastic and chill for at least 30 minutes in the fridge.

Preheat the oven to 375 degrees, take the cookie sheets out of the fridge and bake cookies 18 - 20 minutes until the cookies begin to brown on the outside edges.

Cool on the baking sheet 10 minutes, then transfer to a wire rack.