Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup pineapple juice, 100% juice recommended
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, combine 1 cup of pineapple chunks with ½ cup of brown sugar. Stir until well-coated and set aside.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
- In a separate mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add one egg, 1 teaspoon of vanilla extract, and ¼ cup of pineapple juice to the creamed mixture. Beat until combined.
- Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined. Gently fold in the prepared pineapple topping.
- Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets about two inches apart.
- Bake in your preheated oven for approximately 12-15 minutes or until golden around the edges but still soft in the center.
Notes
Store cookies in an airtight container.
Reheat briefly for soft texture.
Serve with whipped cream topping.
Use fresh pineapple for best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg