Description
These Pineapple Upside-Down Cookies are a delightful twist on the classic cake. With a buttery cookie base topped with sweet pineapple, cherries, and optional pecans, these mini treats are bursting with tropical flavors.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pineapple juice
Toppings:
- 1 cup crushed pineapple (well-drained)
- 1/2 cup maraschino cherries (halved)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare muffin tins.
- Prepare the base: Mix brown sugar and butter in a bowl, place in muffin cups, add cherries, pineapple, and pecans.
- Make the dough: Cream butter and sugars, add eggs and vanilla. Combine dry ingredients and pineapple juice, then mix into the wet ingredients.
- Fill the cups: Spoon cookie dough over the pineapple mixture in each cup.
- Bake: Bake for 18–22 minutes until golden brown.
- Cool and serve: Let cool in the pan, then invert onto a wire rack to cool completely.
Notes
- Ensure to drain crushed pineapple well to prevent sogginess.
- For a nut-free version, omit pecans or add coconut flakes for a tropical twist.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
