Double Chocolate Chunky Monkey Cookies
**This post originally appeared on YinMomYangMom.com.**
Is there anything better than puttering in my kitchen on a cold, drizzly day? There’s only one thing that I can think of: puttering in my kitchen on a cold, drizzly day, and having something chocolatey to show for it…
Double Chocolate, Peanut Butter, and Banana Cookies
8 tablespoons (1 stick) unsalted butter, softened or cut into small pieces
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup natural peanut butter
1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons unsweetened cocoa powder
2 tablespoons ground flax seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup banana chips
5 oz. (about a half a bag) bittersweet chocolate chips
Put the butter into a large mixing bowl with the sugars, and beat until well incorporated.
Add in the egg and vanilla…
…and beat some more. You may notice that a lot of the sugary butter sticks to the sides and bottom of the mixing bowl, and doesn’t really get any egg and vanilla. So, take a rubber spatula, scrape it all down…
Next you can add the flours, cocoa, baking soda, salt, and flax. Flax is a great source of healthy omega-3 fatty acids, which are good for your heart and good for kids’ brain development. Whole wheat flour is a good source of fiber.
I <3 my cookie scoop. Makes cookie baking so easy.
Bake for ten minutes at 325 degrees. Makes two dozen pillowy soft, peanutty, crunchy bananery, gooey chocolatey cookies.
I’m just going to shut up now and let you enjoy the visual:
Click here for a printable 4×6 recipe card: Double Chocolate Chunky Monkeys Recipe Card