Recipe Background
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?
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
- Preheat the oven to 375 degrees F.
- On a baking sheet, spread the walnuts evenly.
- Toast the walnuts in the warming oven until fragrant, about 10-15 minutes.
- While the walnuts are still warm, roughly chop them and set them aside.
- Line a baking sheet with parchment paper.
- 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.
- Add the softened butter to the bowl and beat together with a hand mixeruntil a gritty and sugary paste forms.
- Mix in the eggs, 1 at a time, until no more egg whites remain.
- Stir in the vanilla extract and the banana extract.
- In a small bowl whisk together the salt, the baking soda, and the flour.
- Add the dry ingredient mixture to the wet ingredient mixture and gently stir until a thick dough forms with no dry flour visible.
- 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.
- 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.
- Bake until the cookies look puffed and the edges turn a darker shade of golden-brown, about 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely.
- Continue baking in batches until all of the dough is used.
- Serve!
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