Jam-packed with toasted walnuts, banana, and gooey chocolate chunks, these chunky monkey cookies are a riff on the classic Ben & Jerry’s ice cream and are sure to become a cookie jar staple!
We’re giving the classic Ben & Jerry’s ice cream a serious run for its money today because chunky monkey COOKIES have officially entered the house!
In all their sweet banana, crunchy walnut, and gooey chocolate chunk glory. Take that, ice cream.
These aren’t your average batch of cookies, friends, they are SO much more! They boast a very specific texture somewhere between chewy and dense at the same time with tons of banana flavor in every bite.
Lemme tell ya, kids just adore these cookies but I can promise you I adore them even more.
These Chunky Monkey Cookies Feature…
- A soft and dense texture
- Sweet banana flavor from both mashed banana and banana chips
- Gooey chocolate chunks and toasted walnuts
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Banana
- Banana chips
- Walnuts
- Chocolate chunks
Storing Dough
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat cookies 10-15 seconds in microwave to melt the chocolate.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Tips for Perfect Cookies
- Bring butter and egg to room temperature – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
- Use a stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use ripe banana – choose a banana that’s bright yellow and spotted all over for a strong banana flavor throughout cookies.
- Toast walnuts – toss the nuts around in a nonstick pan over medium heat 3-5 minutes until fragrant. Toasting the nuts brings a lot of flavor out and gives them a crunchy texture.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Use another nut – replace the walnuts with pecans or pistachios.
- Try another chocolate – try dark chocolate or white chocolate.
- Add spices – add a pinch of ground cinnamon, nutmeg, cloves, or allspice.
- Add dried fruit – try adding 1/2 cup dried cranberries, blueberries, or raisins.
These cookies are kinda like a slice of banana bread and a chocolate chunk cookie had a baby and trust me, it is an experience like NO other! One bite into all that gooey dark chocolate, nutty goodness and you’re a goner.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More big loaded cookies you’ll love!
Chunky Monkey Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1/2 cup banana chips finely chopped
- 1/2 cup chopped walnuts toasted
- 3/4 cup semisweet or dark chocolate chunks
- Flaky sea salt for topping optional
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a medium separate bowl, combine flour, baking soda, and salt. Add to butter mixture along with mashed banana, mixing until dough is just combined. Fold in banana chips, walnuts, and chocolate chunks.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- Remove dough from refrigerator and scoop dough out into 1-inch balls. Place balls 2 inches apart on prepared baking sheets and flatten slightly.
- Bake cookies at 350F 10-12 minutes until edges of cookies are set (middles will be slightly soft). Sprinkle cookies with flaky sea salt if desired and allow cookies to cool on baking sheet 20 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 4/6/26.
Kelly - Life Made Sweeter says
Chunky monkey cookies are the perfect name! I could never resist chewy oatmeal cookies and love everything you packed into them! They look super delicious!
Sarah says
Haha! Thanks Kelly!
Rosemary says
YUM!!! Delicious and nutritious and no butter
Shortening! These cookie are a win win!!!
Sonya says
Whipped these up yesterday and they are sooooo good!! I did half cocoa nibs and half chocolate chips because I need to be on the low glycemic side but lets face it..cocoa nibs take some getting used to..lol These will be going into my cookie rotation..thank you for yet another fantastic recipe!