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Pineapple Chocolate Chip Cookies

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
    about 4-1/2 dozen


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large 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 semisweet chocolate chips
  • 1 cup chopped walnuts, optional


  • 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.
  • 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.
Nutrition Facts
1 each: 116 calories, 5g fat (2g saturated fat), 8mg cholesterol, 88mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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Average Rating:
  • happypuppy
    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.

  • mystique054
    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!

  • badgergirl
    Mar 18, 2008

    No comment left