Chunky Monkey Cookies are an ice-cream–inspired, cookie-perfected treat. Soft-baked banana cookies studded with dark chocolate chunks and plenty of walnuts make these Chunky Monkey Cookies an instant favorite.
Hello.. hello.. hello..? Is this thing on? I have three words for you: Best. Cookie. Ever. These Chunky Monkey Cookies are soft banana cookies bursting with dark chocolate chunks and plenty of walnuts. They’re so good they’re baked larger than average — big, soft, and indulgent. That’s cookie bliss.
Almost everyone loves cookies, and many people love ice cream. Why not combine the two? These cookies take the classic Chunky Monkey ice cream idea — banana, chocolate, and walnuts — and transform it into a warm, soft-baked cookie. The result is comfort-food perfection that tastes like your favorite scoop turned into a handheld treat.
There are days when you just need something sweet, or you want to celebrate a good day, or the grocery store has a tempting sale — that’s when Chunky Monkey ice cream often ends up in my cart. One day I set out to recreate that flavor in cookie form and succeeded. These cookies quickly became everyone’s new favorite in my circle. My husband alone ate two dozen and declared them his new favorite cookie ever. A coworker tried one and asked for the recipe immediately — high praise that proved these cookies are a hit!
WHAT DOES BEN & JERRY’S CHUNKY MONKEY INCLUDE?
Ben & Jerry’s Chunky Monkey ice cream features banana ice cream with fudge chunks and walnuts — the flavor profile that inspired these cookies.
DO I USE RIPE BANANAS FOR THESE COOKIES?
Yes. Use ripe bananas for Chunky Monkey Cookies. Unlike banana bread where overripe bananas are preferred, these cookies work well with bananas that are ripe and flavorful without being overly brown.
HOW TO MAKE CHUNKY MONKEY COOKIES
Easy! Preheat the oven to 325°F (165°C) and line a cookie sheet with parchment paper. In a large mixing bowl, beat softened butter with an electric mixer until fluffy. Add brown sugar, white sugar, the whole egg and extra egg yolk, salt, and vanilla; mix until combined. In a separate bowl, whisk together the flour and baking soda, then slowly incorporate the dry ingredients into the butter-sugar mixture. Fold in mashed banana, dark chocolate chunks, and chopped walnuts until evenly distributed.
Using a 1/4-cup scoop (these are large cookies), drop heaping scoops of dough onto the prepared sheet, spacing them about 2 inches apart. Bake 20–22 minutes — the centers will still be soft, so handle gently. Let the cookies cool on the baking sheet for about a minute, then transfer them to a rack to cool completely.
Store the cookies in an airtight container with parchment between layers. Do not use a zip-top bag, as these soft-baked cookies can stick together even after cooling.
Make these Chunky Monkey Cookies for your family and friends — they’re a guaranteed crowd-pleaser. One tip: once someone claims the cookie bag, good luck getting it back!
ENJOY!!
If you enjoy great food, these cookies will win fans fast. Share the recipe and enjoy the smiles.
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Chunky Monkey Cookies
Soft-baked banana cookies with dark chocolate chunks and walnuts — an ice-cream-inspired cookie that’s rich, tender, and irresistible.
Heather
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 24
Ingredients
- 2 large bananas, mashed
- 11 ounces dark chocolate chunks
- 1 1/3 cups walnuts, roughly chopped
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 egg
- 1 egg yolk
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper.
- Beat the softened butter in a large bowl with an electric mixer until light and fluffy.
- Add brown sugar, white sugar, egg, egg yolk, salt, and vanilla; mix until well combined.
- In a separate bowl, whisk together flour and baking soda, then gradually incorporate into the butter-sugar mixture.
- Fold in mashed banana, dark chocolate chunks, and chopped walnuts until evenly distributed.
- Use a 1/4-cup scoop to drop large scoops of dough onto the prepared sheet, leaving 2 inches between cookies.
- Bake 20–22 minutes; the centers will be soft, so handle gently.
- Let cookies cool on the baking sheet for about 1 minute, then transfer to a cooling rack.
- Store in an airtight container with parchment between layers to prevent sticking. Avoid zip-top bags for these soft cookies.
Nutrition
Serving: 24 | Calories: 259.4 kcal | Carbohydrates: 34.4 g | Protein: 2.4 g | Fat: 15.2 g
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