Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a small bowl, combine the 1/4 cup of melted butter and 1/2 cup of brown sugar. Divide this mixture evenly among 12 standard-sized muffin cups.
- Pat the pineapple rings and maraschino cherries completely dry. Place one pineapple ring into each muffin cup, pressing it gently into the sugar mixture. Place a cherry in the center of each ring.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, beat the 1/2 cup of softened butter with the granulated sugar and 1/4 cup of brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until just combined. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Scoop about 1.5 tablespoons of cookie dough on top of each pineapple ring, spreading it gently to cover the fruit.
- Bake for 12-15 minutes, or until the edges are golden brown. Let the pan cool on a wire rack for exactly 5 minutes, then carefully invert the cookies onto parchment paper.
Notes
Don't overbake the cookies to ensure a gooey center.
The 5-minute cooling period before inverting is critical to prevent sticking.
Ensure your pineapple and cherries are patted very dry to avoid a watery caramel.
Use room temperature butter and egg for the best cookie dough texture.
The 5-minute cooling period before inverting is critical to prevent sticking.
Ensure your pineapple and cherries are patted very dry to avoid a watery caramel.
Use room temperature butter and egg for the best cookie dough texture.