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Pineapple Chocolate Chip Cookies Recipe
Pineapple Chocolate Chip Cookies Recipe photo by Taste of Home

Pineapple Chocolate Chip Cookies Recipe

Publisher Photo
These cookies are always popular at bake sales. I sometimes use 1 cup of coconut instead of the chopped walnuts.
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES: 54 servings

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts, optional

Nutritional Facts

1 serving (1 each) equals 116 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 88 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 4-1/2 dozen.
Originally published as Pineapple Chocolate Chip Cookies in Country Extra March 2003, p49

Nutritional Facts

1 serving (1 each) equals 116 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 88 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Reviews for Pineapple Chocolate Chip Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 5, 2010

These cookies were not too bad. I substituted cocoanut for the nuts as our school is a nut free enviroment, but they are nice and moist.

MY REVIEW
Reviewed Apr. 27, 2010

I used Splenda instead of white sugar. This recipe was even better than I expected. My cookies turned out puffier than the ones pictured, a little like biscuits, and everyone loved them!

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