Description
These Pineapple Upside Down Cookies are a fun twist on the classic cake—mini versions of the beloved dessert, baked into soft, buttery cookies. Each cookie features a caramelized pineapple ring and cherry on top, making them perfect for parties, holidays, or just a tropical treat at home.
Ingredients
Topping:
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1/4 cup unsalted butter, melted
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1/2 cup brown sugar, packed
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12 pineapple rings (canned, drained and patted dry)
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12 maraschino cherries
Cookie Dough:
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
Instructions
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Preheat oven to 350°F (175°C). Grease a standard muffin tin or line with silicone liners.
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Prepare topping: In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon into the bottom of each muffin cup.
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Add fruit: Place a pineapple ring (cut to fit, if needed) into each cup and add a cherry in the center.
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Make cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla; mix well.
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Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture until fully incorporated.
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Assemble: Drop a spoonful of cookie dough on top of the pineapple and gently press to flatten.
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Bake for 14–16 minutes, or until edges are golden and cookies are set.
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Cool and flip: Let cookies cool in the tin for 5 minutes. Carefully flip each one onto a wire rack or tray while still warm to release the topping.
Notes
- Use paper towels to dry pineapple slices before placing them in the pan to prevent sogginess.
- You can use crushed pineapple instead of rings for a different presentation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT16M
- Category: Dessert
- Method: Baking
- Cuisine: American