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These chunky monkey cookies are soft and chewy that are loaded with chunks of chocolate, nuts, and sweet banana goodness.

chunky monkey cookie with bite taken out

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Need a cookie that tastes as good as it looks and blends the sweetness of bananas, the crunch of walnuts, and the richness of chocolate?

Chunky Monkey Cookies are a delightful twist on the classic chocolate chip cookie, infused with the goodness of bananas and the crunch of walnuts. These cookies are perfect for satisfying your sweet tooth cravings while offering a hint of wholesome goodness.

Whether you’re indulging in them as a snack or serving them to guests, these cookies are sure to be a hit!

Have extra bananas? Try these banana bread no-bake cookies, banana nut muffin cake, or easy banana pudding.

Why I love this recipe

I love this recipe as it combines some of my favorite flavors – bananas, peanut butter, chocolate chips, and walnuts – into one delightful cookie.

The combination of ingredients creates a cookie that’s not only delicious but also satisfyingly chewy and packed with texture. Plus, it’s easy to make and perfect for sharing with family and friends or enjoying as a special treat for yourself.

Ingredients

all-purpose flour
baking soda
salt
cinnamon
butter
peanut butter, organic
brown sugar
ripe bananas
dark chocolate chips, dairy-free
walnuts

Step by step

Preheat and Prepare: Preheat your oven to 375°F. Line two large baking sheets with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, combine the dry ingredients – flour, baking soda, salt, and cinnamon. Mix well and set aside.
Cream Butter and Peanut Butter: In a medium bowl, cream together the softened butter and peanut butter until fluffy. Add the brown sugar and continue mixing until well combined. Set aside.
Mash Bananas: In another bowl, mash the ripe bananas into small bits using a fork. Add the mashed bananas to the peanut butter mixture and mix until thoroughly combined.
Combine Wet and Dry Mixtures: Pour the peanut butter and banana mixture into the bowl of dry ingredients. Mix until everything is well combined. Fold in the dark chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Shape and Bake: Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto the prepared cookie sheet, leaving some space between each cookie. Bake in the preheated oven for 9 to 10 minutes, or until the cookies are golden brown.
Cool and Enjoy: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy!

Tips for Best Results

Use ripe bananas for maximum sweetness and flavor.
Don’t overmix the cookie dough – a few lumps are okay!
For extra chewy cookies, slightly underbake them and allow them to cool on the baking sheet before transferring to a rack to cool.

Variations

Substitute the walnuts with pecans or almonds for a different nutty flavor profile.
Drizzle melted chocolate over the cooled cookies for an extra touch of decadence.

Serving suggestions

These cookies are perfect on their own but can also be enjoyed with a variety of accompaniments. Pair them with a glass of milk or serve with our favorite Strawberry Sweet Iced Tea.

Storage

To keep these chunky cookies fresh and delicious, store them in an airtight container at room temperature for 2-3 days. If you’d like to enjoy them for longer, you can also freeze the cookies for up to a month.

Simply place them in a freezer-safe container or bag, making sure to separate layers with parchment paper to prevent sticking. When ready to enjoy, thaw the cookies at room temperature or heat them briefly in the microwave for a warm, gooey treat.

If you try this recipe please comment and rate it below, I love hearing from you!