Combine flours, baking soda, baking powder, and salt into a medium-sized mixing bowl. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy (about 5 minutes). Add in the eggs and vanilla and beat on high for 10 minutes. Reduce the mixer speed to low and add in the dry ingredients and mix until just combined (about 5 to 10 seconds). Finally, add in the chocolate chips and combine.

Cover the bowl with plastic wrap and refrigerate the dough for 24 to 36 hours (or up to 72 hours).

Preheat oven to 350°F. Line a few baking sheets with parchment paper or silicone baking mats.

Scoop 1 and 1/2 ounce balls out at a time. Flatten each into a circle in your hand. Place a peanut butter cup on one circle; top it with an Oreo and then another dough circle. Wrap the dough around the filling and close it up into a ball. Place on the baking sheets a couple inches apart (only around 6 per baking sheet). Sprinkle each with sea salt.

Bake for 18 minutes until golden brown. Cool for a couple minutes on the baking sheet before transferring to a wire rack to cool further.