Chunky Monkey Cookies

5 from 1 vote

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!

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings cookies

Calories 177kcal

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

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition