Chunky Monkey Cookies

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This Chunky Monkey Cookies recipe was created back in December for the SCHARFFEN BERGER Chocolate Adventures Challenge. I did not win, but these cookies are too delicious not to share. The contest was for sandwich cookies, which I had never made before but I love a challenge. Yes, this post is in desperate need of new images!

Chunky Monkey Cookies on a wood board.

The chocolate ganache filling did not excite me, it was more of a distraction that took away from the taste of the cookies. So I have chosen not to include that recipe.

Ingredients needed to make this recipe:

  • butter
  • peanut butter
  • granulated sugar
  • brown sugar
  • egg
  • ripe bananas
  • vanilla extract
  • flour
  • baking soda
  • sea salt
  • semi-sweet chocolate bar
  • cocoa nibs

Chunky Monkey Cookies

How to make Chunky Monkey Cookies

Preheat oven to 375 degrees. Line 2 baking sheets with silpat/parchment paper and set aside.

In a large bowl, beat together butter and peanut butter.

Add the sugar and continue beating.

Add the egg and beat until creamy.

Beat in the mashed banana and vanilla, and continue beating for an additional minute.

Add the flour, baking soda and salt. Mix just until well combined.

Stir in the cocoa nibs and chocolate chunks, mix until well incorporated.

Drop by rounded teaspoon fulls onto prepared baking sheets.

Bake for 9 – 11 minutes or until golden brown.

Remove from oven and cool on baking sheet for 5 minutes.

Move cookies to a cooling rack and allow to cool completely.

Chunky Monkey Cookies on a wire cooling rack.

I like these cookies just the way they come out of the oven. The sweetness comes from the bananas, and sugar of course, and I honestly don’t think they needed a filling.

Recipe Notes

  • SCHARFFEN BERGER cocoa nibs are the best that I have tried. They are harder to find, but are a finer texture and taste better.
  • Cocoa nibs add some crunch when you don’t want to add nuts, and they have a slight chocolate flavor to them.
  • No this is not a sponsored post, just my honest opinion

There was a list of exotic ingredients that needed to be incorporated into the recipe, so I chose cocoa nibs and bananas. Now I will be honest, SCHARFFEN BERGER chocolate is more expensive and I had to order it online because they do not sell it in Cedar Rapids, but their cocoa nibs were much better than the ones that I bought at the grocery store. The chocolate chunks, well I can live with Ghirardelli chocolate bars from the baking aisle.

More delicious cookie recipes:

Enjoy!!

Chunky Monkey Cookies on a wood board.

Chunky Monkey Cookies

These Chunky Monkey Cookies contain ripe banana, chocolate chips, and cocoa nibs are added for crunch! Your little monkeys will love them.
No ratings yet
Print Rate
Course: Dessert
Cuisine: American
Keyword: banana and chocolate, unique cookie recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 65 Servings
Calories: 81kcal
Author: Lisa Johnson

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup smooth peanut butter
  • ¾ cups granulated sugar
  • ¾ cups brown sugar packed
  • 1 large egg
  • 1 cup ripe bananas mashed (about 2 medium)
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 ounces semi-sweet chocolate bar cut into chunks
  • 1 cup SCHARFFEN BERGER cocoa nibs

Instructions

  • Preheat oven to 375 degrees. Line 2 baking sheets with silpat/parchment paper and set aside.
  • In a large bowl, beat together butter and peanut butter.
  • Add the sugar and continue beating.
  • Add the egg and beat until creamy.
  • Beat in the mashed banana and vanilla, continue beating for an additional minute.
  • Add the flour, baking soda and salt. Mix just until well combined.
  • Stir in the cocoa nibs and chocolate chunks, mix until well incorporated.
  • Drop by rounded teaspoon fulls onto prepared baking sheets.
  • Bake for 9 - 11 minutes or until golden brown.
  • Remove from oven and cool on baking sheet for 5 minutes.
  • Remove to a cooling rack and allow to cool completely.

Notes

  • SCHARFFEN BERGER cocoa nibs are the best that I have tried.  They are harder to find, but are a finer texture and taste better.
  • Cocoa nibs add some crunch when you don't want to add nuts, and they have a slight chocolate flavor to them.
  • No this is not a sponsored post, just my honest opinion

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

 

Similar Posts

12 Comments

  1. I used to live in the QC area – not too far from Cedar Rapids! I don’t miss all that crazy weather in the least bit! So sorry y’all had to deal with the weather and then the trees! These cookies however, look like they rock! Pinning to try 🙂

  2. Well you had a weekend that you would prefer to forget but as you say it could have been worse. On a good note your right those cookies do look yummy so thanks for taking a bad situation and showing us in my opinion a winning recipe

  3. I hate it when a tree die, nevermind being destroyed by weather! The light is a mystery, but we had something similar too 😉 {some things will remain a secret as to why/how!} Love your recipe, Lisa 🙂

  4. Oh my! I am sure your Margaritas from the week before might have made you feel better. I am so sorry for all that mess but very glad that no damage was done to you! You know I am a cookie lover so these are going into my test kitchen trials very soon. Thanks for sharing at What’d You Do This Weekend. Best wishes for tasty dishes (and no more bad storms) this week!

  5. 🙁 It’s always sad to lose a tree. Great cookies recipe 🙂 Thanks for sharing at The Gathering Spot this week 🙂 Diane @MamalDiane

Leave a Reply

Your email address will not be published.

Recipe Rating