Ingredients
1/2 cup unsalted butter (for topping)
1/2 cup light brown sugar
1 cup pineapple tidbits or chunks, well drained
12 maraschino cherries, halved
1/2 cup unsalted butter (for dough)
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Instructions
1. Preheat oven to 350°F. Grease mini muffin pan generously.
2. In each cavity, add 1/2 tsp butter, 1 tsp brown sugar, 3–4 pineapple pieces, and half a cherry.
3. Cream butter and sugar for the dough. Add egg and vanilla, mix until smooth.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Combine dry and wet ingredients until a dough forms.
6. Scoop small dough balls and press them over the fruit in the muffin tin.
7. Bake for 12–15 minutes until edges are golden.
8. Let rest for 5 minutes, then carefully flip onto a tray.
9. Serve warm or cool, store in airtight container.
Notes
Make sure fruit is well-drained to avoid soggy bottoms.
Use paper towels to dry pineapple and cherries before layering.
To reheat, microwave cookies for 8–10 seconds.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 18g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg