In a medium bowl, measure out flour, salt, baking powder, and baking soda. Whisk together and set aside.
Put your oreos in either a bag and crush them using a rolling pin or wooden spoon, or into a food processor. Cookies can still have bigger chunks and do not need to be pulverized.
Chop your chocolate bar.
Brown half your butter. Place half of your butter in a stainless or light colored bottom sauce pan over medium heat. Stir or swirl your butter as it melts. Butter will boil and then subside, then foam. Butter is browned when it smells nutty and the milk solids are toasted to a medium amber. Remove from heat and pour into the bowl of your stand mixer or a large bowl immediately. Scrape all the toasted milk solids from the sauce pan into the bowl.
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Melt the other half of your butter in the microwave and add to the browned butter.
Add your brown sugar and granulated sugar and mix until combined.
Add your peanut butter and vanilla to the butter and sugar and mix on medium until creamy.
Add your eggs and mix until eggs have been incorporated completely.
Add your flour mix to the mixer and mix on low until dough just comes together, no longer. Make sure to scrape the bottom of the bowl to insure everything is mixed in.
Add your oreos and chopped chocolate and stir together with a spatula.
Scoop your cookie dough onto your prepped baking sheet, leaving a few inches space. On a half sheet baking tray, I usually bake 8 at a time.
Bake your cookies on the center rack of your oven for about 12 and a half minutes. The cookies will be soft but set, and the edges just beginning to brown.
Remove from the oven and allow to cool on the tray for about 60 seconds before transferring to a wire cooling tray.
Store cookies in an airtight container for up to a week. Enjoy!
