Chunky Monkey Cookies

>> Thursday, August 4, 2011

The recipe for these cookies should look somewhat familiar. They are an adaptation of the Vegan Pecan Chippers we love so much. But made with banana and PEANUT BUTTER chips. Recently, our Frozen Banana Bites have been getting some attention.

So, the inspiration for this recipe is the combo of those universally loved banana-chocolate-peanut butter flavors.


What you'll need . . .
  • 1/2 cup Earth Balance (I used the soy-free kind)
  • 1/2 cup brown sugar
  • 1/3 cup natural sugar
  • 1/2 large banana
  • 1 teaspoon vanilla extract
  • 1-1/3 cup wheat flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chip

Method . . .
  1. In the bowl of an electric mixer, cream together the Earth Balance, banana, sugars, and vanilla. Until fluffy. About 4 minutes on high.
  2. In another bowl, whisk together the dry ingredients and then pour them into your mixer. Mix for a minute on slow.
  3. Fold in the chocolate chips and peanut butter chips. Until everything is well incorporated.
  4. Preheat your oven to 375 degrees F. And here's where I tried something new.

Now this is a shocker, I still haven't recovered my cookie sheet from my parents house. You know, the one we packed away when we were trying to sell our house. Of course, this means I haven't actually baked cookies in months.

Trying out the pizza stone for this purpose was the best idea ever. I preheated our pizza stone in the oven until it reached 375 degrees F. Then, I dropped HEAPING tablespoons of dough into my palms, flattened them, and placed on the cookie sheet.

They were big cookies that didn't spread too much while baking. All the dough was used up on one pizza stone/bake session. I baked for 9 minutes. Then took the stone out of the oven and let the cookies cool completely -- COMPLETELY -- before removing them.

Why? Because they continued to cook outside of the oven atop the sheet. They turned out perfectly, despite my worry when I first removed them from the oven. They looked doughy. When cool? Perfecto!

If you have a pizza stone, I recommend you give baking cookies a try. I was intimidated at first, but will certainly try again in the very near future. My results were delicious.

(PSST: They are vegan, too, if you can find vegan peanut butter chips. Otherwise, chocolate-banana cookies would be great!)

And today on (never home)maker, baby! I recap week 23 and give an updated tour of the nursery.

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