These Chunky Monkey cookies are modelled after the likes of Ben and Jerry’s very own Chunky Monkey ice cream flavour! It has generous chunks of chocolate chips with fruity goodness topped along with it! In this recipe, I will teach you exactly how you can incorporate these fruits into your cookies!

It has always been challenging to bake with fruits within cookies if you have tried it before. Usually, the fruity flavours would have disappeared right after baking.

In order to maintain these fruity flavours, my method involves embedding or pressing the fruits in when the cookies are almost fully baked. In fact, for my version of Chunky Monkey cookies, I went beyond using just bananas.

I actually used a variety of Banana, Jackfruit and Mango chips. (You can feel free to ask me should you be looking for these and I can give a couple of recommendations!).

It is of course no harm to use fresh fruits as well, but for that, I will definitely stick to Bananas. In addition, other fruit varieties can get too wet or sticky, making a really odd cookie! Make sure not to use overripe bananas here as they disintegrate too easily!

A word of warning for the casual homebaker lies here. If you can’t finish these cookies within a couple of days, consider making these without adding the fruits.

Since fruits absorb scents easily, they will become tasteless real quick! Furthermore, some absorb the butter from the cookie, making it pointless to add fruits in the first place.

Furthermore, this recipe makes for an amazing chocolate chip cookie too. As such, you can certainly rest assured if you only add fruits to a few!

Overall, I just find these Chunky Monkey cookies a nice way to spice up the everyday baking in my kitchen! You can most definitely to the same modification to your favourite cookie recipes!

Without further ado, the recipe!

Chunky Monkey Cookies Recipe
by Javier Tan June-05-2019

These Chunky Monkey Cookies are load full of chocolate chunks topped off with the natural sweetness of fruits. An interesting combination of flavours and texture!


For Cookies:

  • 1 and 1/2 Cup or 180g of All Purpose / Plain Flour
  • 1/2 Cup or 100g Brown Sugar
  • 1/4 Cup or 50g Granulated White Sugar (Caster is fine too)
  • 1/2 Teaspoon or 2g Baking Powder
  • 1/4 Teaspoon or 1.5g Baking Soda
  • 1/4 Teaspoon or 1.4g of Table Salt
  • 1/2 Cup or 115g of Unsalted Butter, softened
  • 1 Large Egg (weighs about 55g-60g including shell)
  • 1 Teaspoon or 5ml of Vanilla Extract (double it to 10ml if using Vanilla Essence)
  • Approx 1 Cup, or 175 of Semisweet Chocolate Chips / Chunks
  • 40g Dried Fruits, Sliced. Optional

For Topping:

  • 1-2 ripe Bananas, sliced or
  • 40-50g of Dried Fruit Chips
  1. Preheat your oven to 180 degrees C and line your baking trays with parchment paper.
  2. Cream the softened butter with the two sugars until it becomes lighter. It will be less dense and you can feel it by using a finger. About two minutes.
  3. Add in the egg, vanilla extract and salt and mix well until you form a single mixture.
  4. Add in the all-purpose or plain flour, baking soda, baking powder, sliced dried fruits (if using) and chocolate chips. Stir until just combined.
  5. Take spoonfuls of the batter (mine was between two teaspoons and 1 tablespoon), and place the batter two inches apart.
  6. Bake for about 9mins – 9mins 30s and take them out. Press the fruit chips or fresh fruits into the top of the batter gently. Set aside to cool.
  7. If not adding the fruitss or you would want a crispier texture, bake to 10 minutes. Then, set aside to cool.
  8. Serve and enjoy!
  • Prep time: 15
  • Cook time: 3
  • Total time: 0
  • Yield: At least 20 delicious cookies!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to 5 days. Optimally, eat it within 4 days! For the fruity ones, eat within 2 days!

– Bakeomaniac, Javier Tan