Chunky Monkey Cookies

chunky monkey cookies I've been on a banana + peanut butter kick lately, and just recently added in chocolate to the combination. I actually made these cookies last month, but love them so much that I must share them with you. The banana flavor makes them taste healthy and the texture is muffin-like, and I won't judge you if you also think they pass as breakfast...


Slightly adapted from SugarHero.

Ingredients: 8 tbsp. unsalted butter 1/3 cup chunky peanut butter 1 3/4 cups all-purpose flour 1/2 cup whole wheat flour 1/2 tsp baking soda 1/2 tsp salt 1 cup packed brown sugar 1/2 cup granulated sugar 1 egg yolk, at room temperature 1 tbsp vanilla extract 1/2 cup mashed ripe banana (from about 1 1/2 bananas) 1 cup chocolate chips

Directions: Preheat your oven to 350° F. Combine the butter and the peanut butter in a large microwave-safe bowl, and microwave in 30-second intervals until the butter is melted. Stir the two together and set the bowl aside to cool to room temperature.

In a small separate bowl, whisk together the flours, baking soda, and salt. Add both sugars to the bowl of melted butter and peanut butter, and whisk them together until the sugars are wet and everything is combined. Add the egg yolk and the vanilla extract, and whisk again until they’re incorporated. Add the mashed banana and whisk once more, stirring until everything is combined.

Slowly add the dry ingredients. Add the chocolate chips and stir until your dough is smooth and there are no dry spots of flour remaining.

chunky monkey dough


Use a cookie scoop or tablespoon to drop balls of dough onto a parchment-lined baking sheet. Bake at 350° for about 10-12 minutes, until golden around the edges and puffed and just set in the center. Once completely cool, store in an airtight container at room temperature for up to a week.