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Pineapple Chocolate Chip Cookies Recipe

Pineapple Chocolate Chip Cookies Recipe

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 YIELD:54 servings


  • 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


  • 1. In a mixing 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 chops 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.

Nutritional Facts

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

Reviews for Pineapple Chocolate Chip Cookies

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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."

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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