Description
These Pineapple Upside-Down Cookies are a delightful twist on the classic cake version. With a buttery cookie base topped with caramelized pineapple and cherries, they are perfect for individual servings.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping:
- ½ cup crushed pineapple (drained)
- 12 maraschino cherries (halved)
- ¼ cup pineapple juice
- ½ cup light brown sugar (for topping)
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or light greasing.
- Prepare Topping: Mix ½ cup brown sugar and melted butter, spoon a teaspoon into each muffin cup, add cherry half, and crushed pineapple.
- Make Cookie Dough: Cream butter and sugars, add eggs and vanilla, then mix in dry ingredients alternately with pineapple juice.
- Fill and Bake: Spoon dough over topping in muffin cups, bake for 18–22 minutes until golden and cooked through.
- Cool and Serve: Let cool in the tin for 5 minutes, then invert onto a wire rack to serve warm or at room temperature.
Notes
- Enhance with cinnamon for extra flavor.
- Ensure pineapple is well-drained to prevent sogginess.
- Mini muffin tins can be used for bite-sized versions.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 20g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
