Chunky Monkey Cookie Dough Bites

I was ten the year my family took a well-planned family vacation in California. Family vacations meant extra special treats we wouldn’t normally have at home.

My dad stepped into the car, carrying some grocery bags and grinning from ear to ear.

“What flavor of ice cream did you get?” we eagerly asked.

Chunky Monkey!!”

He giggled. We didn’t believe him. My dad often says silly things for a good laugh. The apple doesn’t fall far from the tree.

He wasn’t kidding, though. It was that day that I was introduced to what might be the best flavor of ice cream, ever.

These cookie dough bites bring a smile to my face as the memories of that childhood vacation flood back. You’ll be smiling too, once you take a bite.

It was originally supposed to be a flourless, oven-baked cookie. The texture? A miserable fail. The taste? Fantastic! I didn’t feel like turning on the oven again, so I tried a no-bake cookie and it worked. The oats start to cook as you stir, creating the wonderful texture of cookie dough. You’ll want to have these straight from the freezer. I know that’s just how you like them.

Chunky Monkey Cookie Dough Bites

Author: PaletteDining
Prep time: 15 mins
Total time: 15 mins
Serves: 15-20 cookies
A simple, no-bake cookie that tastes like cookie dough and will remind you of Chunky Monkey ice cream.


  • ½ cup all-natural peanut butter
  • 1 large banana (to yield ½ cup mashed banana)
  • 2 tsp vanilla extract
  • ¼ cup brown sugar, packed
  • ¼ cup milk of choice (I used almond)
  • 1 cup quick-cooking oats
  • ½ cup peanuts, roasted unsalted
  • ¼ cup semi-sweet chocolate chips


  1. Line a cookie sheet with wax paper or parchment paper.
  2. Mash the banana.
  3. Place ½ cup of the mashed banana in a medium saucepot. Add the peanut butter, vanilla, brown sugar, and milk. Turn on the heat to medium-high, and begin stirring. Keep stirring continuously until the mixture starts to boil. Remove from heat.
  4. Add the oats and peanuts to the pot and stir well to combine. Drop the cookies onto the sheet by the tablespoon. Once you have dropped all the cookies and the dough is slightly cooled, take the chocolate chips and poke a few into each cookie. You need to do this after the dough has cooled a little so the chips don’t melt completely.
  5. Place the pan in the freezer for 15 minutes or the fridge for about an hour to chill before serving. Store in an airtight container, refrigerated for up to a week, or in the freezer up to a month. The texture is best when eaten from the freezer.

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