All the Christmas cookies gone?  Empty cookie jar waiting for refills?  Here’s a quick and easy restock—no holiday fussing, just a good, chocolate and fruit drop cookie.  This has a package of dried pineapple chunks, cut up to about the size of the chips.  And use the old familiar rule about most cookie dough—chill it well before you bake.  Bonus—a kitchen aroma to warm the day.

  • 1 stick butter, softened
  • 1 cup brown sugar, light or dark
  • 1 egg
  • 1 tsp vanilla
  • 1 ¾ cup flour
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup dried pineapple, chopped to small pieces

Cream sugar and butter well—then add egg and vanilla and beat.  Whisk flour and baking powder—add gradually to creamed mixture, beating well after each addition.  Fold in chips and pineapple.  Chill well until mixtures stiffens.  Preheat oven to 350’.  Drop batter by spoonsful onto parchment-lined sheets.  Bake about 15 minutes.

The Kitchen Hive

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