Description
A delightful twist on the classic pineapple upside-down cake in cookie form, featuring bright pineapple flavor and sweet cherries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 oz) pineapple slices, drained and chopped
- Maraschino cherries
- Caramel sauce (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually mix the dry ingredients into the wet mixture until well combined.
- Fold in the chopped pineapple.
- Drop spoonfuls of the dough onto the prepared baking sheet. Place a cherry on top of each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool slightly, then drizzle with caramel sauce before serving.
Notes
Serve warm or at room temperature. Storing in an airtight container keeps the cookies fresh for a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg