Why You’ll Love This Recipe
Tropical Flavor : Juicy pineapple chunks add a bright, tangy sweetness that complements the buttery cookie base.
Caramelized Topping : The brown sugar and pineapple create a sticky, caramel-like layer reminiscent of the classic cake.
Easy to Make : Simple ingredients and straightforward steps make this recipe approachable for bakers of all levels.
Perfect for Sharing : These cookies are bite-sized and portable, making them ideal for gatherings or gifting.
Unique & Fun : A playful twist on traditional cookies that’s sure to impress.
Ingredients You’ll Need
Makes 24–30 cookies
For the Pineapple Topping:
1 cup crushed pineapple , drained (reserve the juice for the cookie dough)
1/4 cup packed brown sugar
1 tbsp unsalted butter , melted
For the Cookie Dough:
1 cup unsalted butter , softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2–3 tbsp reserved pineapple juice
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or silicone baking mats.
Step 2: Make the Pineapple Topping
In a small bowl, mix the drained crushed pineapple, brown sugar, and melted butter until well combined.
Drop small spoonfuls (about 1 teaspoon each) of the pineapple mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add 2–3 tablespoons of the reserved pineapple juice to the dough, 1 tablespoon at a time, until the dough reaches a soft, scoopable consistency.
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