These cookies have all the flavors I love in a pint of ice cream, but the flavors are packed together in a soft, chewy cookie. The banana cookie base is perfectly complemented by crunchy nuts and perfect chocolate chunks. My Chunky Monkey Cookies are just begging to be dunked in a cold glass of your favorite milk/milk alternative. Insert the heart eyes emoji here! I have never had a more comforting cookie.
- 2-¼ cups All purpose flour
- 1-½ tsp Baking soda
- 1 teaspoon Salt
- 2 sticks Butter without salt
- ½ cups Granulated sugar
- 1 cup light brown sugar
- 1 Egg
- 1-½ Bananas, Mashed
- 1 teaspoon Vanilla extract
- 1-½ cup Semi-sweet chocolate pieces
- 1 cup Crushed walnuts
Preheat the oven to 375ºF.
Combine flour, baking soda and salt in a bowl and whisk gently.
In another bowl, cream the butter and the two sugars. I use a stand mixer for this step, you can also use a hand mixer! Beat butter and sugar together until nice and fluffy, about 2 minutes. Add the egg, mashed banana and vanilla to the butter and sugar mixture and mix until well blended. The mixture may seem a bit soupy, that’s fine, the flour will bring it together into a thicker cookie dough.
Add the flour mixture 1 cup at a time. Mix until just combined; don’t overmix or you’ll end up with tough cookies!
Once all the flour is mixed, add the chocolate pieces and crushed walnuts. Again, mix until just combined.
Line a baking sheet with parchment paper or lightly grease with butter. Drop the cookie dough onto the baking sheet using a tablespoon.
Bake for 9 to 12 minutes. The cookies should be golden but still soft in the center when baked. If they are not cooked after 12 minutes, continue cooking for another 2 minutes and check again.
Leave to cool on a wire rack and enjoy once cooled!