Description
Delightful cookies that blend the flavors of pineapple upside-down cake into a soft, chewy treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
Instructions
- Preheat the oven to 350°F (175°C) and grease a cookie sheet.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, mix the flour, baking soda, and salt, then gradually add to the creamed mixture until just combined.
- Fold in the crushed pineapple evenly.
- Drop dollops of dough onto the prepared cookie sheet, leaving space between each.
- Place a half maraschino cherry on top of each cookie.
- Bake for 10-12 minutes or until the edges are golden. Cool on the sheet for a few minutes before transferring to wire racks.
Notes
Ensure the pineapple is well-drained to avoid soggy cookies. Experiment with flavors by adding shredded coconut or using different types of cherries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg