Double Chocolate Chunky Monkey Cookies
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These Double Chocolate Chunky Monkey Cookies pack peanut butter, banana chips, and two kinds of chocolate into one soft, chewy cookie. They come together fast, and a hint of whole wheat flour and flax seeds sneaks in a little extra nutrition without you ever noticing it's there.
Table of Contents
- Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Double Chocolate Chunky Money Cookies
- More Cookie Recipes
There's nothing better than a cold, drizzly day spent puttering around the kitchen, except maybe that same day spent puttering around the kitchen with something chocolatey to show for it. These cookies were made for exactly that kind of afternoon. The peanut butter and banana chips give them a little crunch, the bittersweet chocolate keeps things rich, and they disappear fast every time I make them.
Why You'll Love This Recipe
- It's a flavor-packed cookie. Peanut butter, banana, and two kinds of chocolate all in one bite.
- It sneaks in a little nutrition. Whole wheat flour and ground flax seeds add fiber and healthy fats without changing the flavor.
- It's quick. These bake in just 10 minutes, so you can have warm cookies in well under half an hour.
- It works with crunchy or creamy peanut butter, so use whichever you have on hand.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Unsalted butter: Softened or cut into small pieces so it creams easily with the sugars.
- Granulated sugar and brown sugar: Sweeten the dough, with the brown sugar adding a little extra moisture and chew.
- Egg: Helps bind the dough together.
- Vanilla extract: Rounds out the flavor.
- Natural peanut butter: Adds richness and that classic peanut butter flavor. Crunchy or creamy both work well here.
- All-purpose flour and whole wheat flour: The combination gives the cookies structure while adding a bit of extra fiber from the whole wheat.
- Unsweetened cocoa powder: Gives the dough its deep chocolate flavor.
- Ground flax seeds: Adds a boost of omega-3s without affecting the texture or taste.
- Baking soda: Helps the cookies rise and spread properly.
- Salt: Balances all that sweetness and chocolate.
- Banana chips: Add crunch and a concentrated banana flavor. They break down slightly as the dough mixes, so you get little bits throughout.
- Bittersweet chocolate chips: The second half of the "double chocolate," adding pockets of melty chocolate in every bite.
In Photos: How To Make Double Chocolate Chunky Money Cookies
Step 1:
Put the butter into a large mixing bowl with the sugars, and beat until well incorporated.
Step 2:
Add in the egg and vanilla...
Step 3:
...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...
Step 4:
...and beat some more. Next, add in the peanut butter. This is a good recipe for crunchy peanut butter lovers, but it works just as well for players on the creamy peanut butter team.
Step 5:
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.
Step 6:
Once you have all of that blended together, you can add in the chocolate and the bananas.
Step 7:
When you turn the mixer back on again, it will crunch up those banaynay chips into just-the-right size.
Step 8:
Bake for ten minutes at 325°F. Makes two dozen pillowy soft, peanutty, crunchy bananery, gooey chocolatey cookies.
Helpful Tips and Tricks
- Scrape the bowl often. Butter and sugar tend to stick to the sides, so pause a few times while mixing to scrape it all down for an even dough.
- Use whichever peanut butter you like. This recipe works well with both crunchy and creamy natural peanut butter.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months.
Ingredients
- 8 tablespoons unsalted butter, softened or cut into small
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup natural peanut butter
- ½ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons cocoa powder
- 2 tablespoons ground flax seeds
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup banana chips
- 5 ounces bittersweet chocolate chips
Instructions
- Preheat the oven to 325°F.
- Beat the butter with the granulated sugar and brown sugar until well incorporated.
- Add the egg and vanilla, beating until combined and scraping down the bowl as needed.
- Mix in the peanut butter until fully incorporated.
- Add the all-purpose flour, whole wheat flour, cocoa powder, flax seeds, baking soda, and salt, mixing until just combined.
- Fold in the chocolate chips and banana chips, mixing until evenly distributed.
- Scoop the dough onto a baking sheet using a cookie scoop.
- Bake for 10 minutes, until just set.
