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 to room temperature • 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 semi-sweet chocolate chunks • 3/4 cup banana chips, roughly chopped
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 brown sugar in a large mixing bowl, stirring until no lumps of brown sugar remain and everything is well-incorporated.
Add the softened butter to the bowl and cream together until a gritty and sugary paste forms.
Mix in the eggs, one at a time, until no more egg whites remain.
Stir in the vanilla extract and banana extract.
In a small bowl whisk together the salt, baking soda, and 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, banana chips, and 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 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.