I made these cookies last week from a Cookies & Treats recipe book I have. I kept putting off baking these cookies because I never had canned pineapple. I'm very happy I eventually remembered to pick up a can because these cookies were really yummy! Substituting applesauce in the cookies made them extra fluffy and soft. You can't taste much of the pineapple but the peanut butter chips add a nice sweetness to the cookie.
Peanut Butter Chip Pineapple Drops
1/4 cup butter or margarine, softened (I used margarine)
1/4 cup shortening (I used unsweetened applesauce instead)
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I didn't add it)
1 can (8 ounces) crushed pineapple, drained
1 cup peanut butter chips
1/2 cup chopped nuts (optional, I didn't add any)
Red candied cherries, halved
Heat oven to 375 degrees.
Beat butter and shortening (applesauce) in large bowl until blended. Add sugar, egg, and vanilla and beat until fluffy. Stir together flour, baking powder, baking soda, and salt and add to butter mixture. Beat until well blended. Stir in pineapple, peanut butter chips, and nuts. Drop by teaspoons onto ungreased cookie sheet. Lightly press cherry half in center of each cookie.
Bake 10-12 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
Well, I'm off to make coffee and possibly have a cookie with it... hehe.