Based on the perpetually popular Ben and Jerry’s® ice cream flavor, Chunky Monkey Cookies are a barrel of fun flavors! Filled with banana chips, chocolate chunks, and crunchy toasted walnuts, these cookies perfectly balance sweet, salty, rich, and fruity flavors in a moist and crispy cookie. Chunky Monkey Cookies only take 45 minutes to make, so you can whip them up whenever you’re craving a truly unbelievable twist on classic chocolate chip cookies. Why not serve these with their namesake ice cream for double the taste?
Ingredients
- 3/4 cup walnuts
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 8 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract, optional
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 cup semisweet chocolate chunks
- 3/4 cup banana chips, roughly chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –On a baking sheet, spread the walnuts evenly.
Step 3 –Toast the walnuts in the warming oven until fragrant, about 10-15 minutes.
Step 4 –While the walnuts are still warm, roughly chop them and set them aside.
Step 5 –Line a baking sheet with parchment paper.
Step 6 –Combine the granulated and the brown sugar in a large mixing bowl, stirring until no lumps of brown sugar remain and it is well-incorporated.
Step 7 –Add the softened butter to the bowl and beat together with a hand mixeruntil a gritty and sugary paste forms.
Step 8 –Mix in the eggs, 1 at a time, until no more egg whites remain.
Step 9 –Stir in the vanilla extract and the banana extract.
Step 10 –In a small bowl whisk together the salt, the baking soda, and the flour.
Step 11 –Add the dry ingredient mixture to the wet ingredient mixture and gently stir until a thick dough forms with no dry flour visible.
Step 12 –Add the chocolate chunks, the banana chips, and the chopped walnuts, folding them into the dough until evenly incorporated. Be careful not to over-mix.
Step 13 –Using a cookie scoop or tablespoon measure, portion 2-tablespoon-sized scoops of the dough onto the prepared baking sheet spaced about 1-inch apart.
Step 14 –Bake until the cookies look puffed and the edges turn a darker shade of golden-brown, about 10-12 minutes.
Step 15 –Let the cookies cool on the baking sheet for 5 minutes.
Step 16 –Transfer the cookies to a cooling rack to cool completely.
Step 17 –Continue baking in batches until all of the dough is used.
Step 18 –Serve!