Preheat your oven to 350°F (175°C) to ensure even baking.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the creamy peanut butter and blend until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Fold in the frozen puppy chow and chocolate chips gently.
Scoop rounded tablespoons of dough onto parchment-lined baking sheets, leaving space between each cookie.
Press a few extra pieces of puppy chow on top of each cookie and sprinkle with flaky sea salt.
Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked.
Allow to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Dust with powdered sugar before serving.
