Recently, Aaron traveled to Tokyo to speak at a conference on a portion of open source web development named after a member of the Rat Pack: Sinatra. While he’s away enjoying ramen, pork katsu, dumplings, and yaki soba, among other tasty Japanese delicacies, I decided to do something I’m typically discouraged to do when he’s around – heat up our apartment in the dead of summer by turning on the oven and baking! My first hedonistic foray was a simple twist on the toll-house chocolate chip cookie recipe, but with peanut butter, mini m&ms, and some other tweaks thrown in. The cookies came out crispy on the edges, but slightly chewy in the middle – and are great frozen too!

Peanut Butter Chocolate Chip Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup (2 sticks) butter (sweet cream salted), softened
1/2 cup smooth peanut butter
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate chips (semi-sweet)
1 cup mini m&ms

Preheat the oven to 375 degrees.

Beat butter, granulated sugar, brown sugar, vanilla extract and peanut butter in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture (flour, baking soda and salt). Stir in chocolate chips and mini m&ms. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.