Description
Delicious and unique cookies with a pineapple and cherry topping that mimic the classic pineapple upside-down cake.
Ingredients
Scale
- Topping Layer:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 6 canned pineapple rings (halved or trimmed to fit molds)
- 6 maraschino cherries
- Cookie Dough:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease or spray a muffin pan.
- Pour 1 tsp melted butter and 1 tsp brown sugar into each muffin cup.
- Place a halved pineapple ring and one cherry in the center of each.
- In a large bowl, beat softened butter with granulated and brown sugars until fluffy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- In another bowl, whisk flour, baking powder, baking soda, salt, and cornstarch.
- Gradually incorporate the dry mixture into the wet mixture to form a soft dough.
- Spoon or scoop the cookie dough over the pineapple in each cup, filling almost to the top.
- Bake for 18–22 minutes, or until golden and set.
- Let cool for 10 minutes, then carefully invert cookies onto a wire rack.
Notes
- Ensure the butter is at room temperature for easier mixing.
- You can use fresh pineapple if preferred, but canned is more convenient.
- Keep an eye on the baking time to avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg