Description
Delightful cookies combining the flavors of pineapple upside-down cake with a chewy, buttery base, topped with caramelized pineapple and a maraschino cherry.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, stirring in the vanilla extract.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Melt the brown sugar in a small saucepan, then stir in the drained crushed pineapple and cook until caramelized.
- Drop spoonfuls of cookie dough onto the baking sheet and make a small indent in each mound.
- Spoon the caramelized pineapple mixture into each indent and top with a maraschino cherry.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow to cool slightly on the baking sheet before transferring to a wire rack.
Notes
Consider making the cookie dough ahead of time; it refrigerates well for up to 2 days. For a twist, add a pinch of cinnamon to the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg