Pineapple Upside Down Cookies
A delightful single-serve treat that transforms the classic pineapple upside-down cake into cookies, featuring caramelized pineapple and cherries topped with a soft cookie dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar for sprinkling
- 1 can pineapple slices, drained
- Maraschino cherries for centers
- 1/4 cup brown sugar for glaze
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the sugar and softened butter until smooth.
- Beat in the egg until fully incorporated.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry mix to the creamed mixture.
- Place a drained pineapple slice in each muffin cup, press a maraschino cherry into the center, and sprinkle brown sugar over the fruit.
- Drop spoonfuls of cookie dough over each pineapple slice.
- Bake for 15 to 20 minutes or until golden brown.
- Allow cookies to cool slightly before inverting onto a wire rack.
- Mix the brown sugar with the milk until smooth and drizzle over the cookies.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg