Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin or two 24-cup mini muffin tins.
- If using pineapple rings, drain them well and pat them dry. Halve your maraschino cherries. Set the fruit aside.
- In a small, microwave-safe bowl, melt 2 tablespoons of unsalted butter. Stir in 1/4 cup of brown sugar until combined. Spoon about 1/2 teaspoon of this mixture into the bottom of each prepared muffin cup.
- Place one piece of prepared pineapple on top of the brown sugar mixture in each muffin cup. Place a cherry half in the center of each pineapple piece.
- In a large mixing bowl, cream together the remaining 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until the mixture is light and pale yellow.
- Beat in the egg and vanilla extract until fully mixed. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Use a small cookie scoop or two spoons to place about 1 tablespoon of cookie dough on top of the pineapple and cherry in each muffin cup.
- Bake for 10-14 minutes for standard tins, or 8-10 minutes for mini tins.
- Remove the muffin tin from the oven and let the cookies cool in the tin for 5-7 minutes. Place a wire cooling rack over the top of the muffin tin, and carefully invert the entire tin onto the rack.
Nutrition
Notes
This recipe uses the muffin tin method to create a soft, slightly chewy cookie that holds the fruit topping in place. The caramel layer forms nicely on the bottom, which becomes the top after flipping.