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Pineapple Choco Chip Cookies

Pineapple Choco Chip Cookies

Chewy, chocolate-studded cookies with bright pops of pineapple for a tropical twist on the classic.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Breakfast, Cookies
Cuisine: American
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pineapple drained and patted dry
  • 3/4 cup semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter with both sugars until fluffy.
  4. Beat in egg and vanilla.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in chopped pineapple and chocolate chips.
  7. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10–12 minutes until edges are golden.
  9. Cool for 5 minutes on the sheet before transferring to a rack.
  10. Nutrition (per cookie):
  11. Calories: 148
  12. Carbohydrates: 21g
  13. Protein: 1.5g
  14. Fat: 6.3g

Notes

Use fresh pineapple for extra brightness, but make sure it’s well-drained.
Add coconut flakes or a pinch of cinnamon for variation.
Freeze dough balls for future baking—no thawing needed, just add a minute or two to bake time.