Preheat the oven: Set to 350°F (175°C). Lightly grease a muffin pan (standard size).
Prepare the topping: In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into each muffin cup. Add a few pineapple pieces and half a cherry on top.
Make the cookie dough:
In a medium bowl, whisk together flour, baking soda, and salt.
In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients and mix until combined.
Assemble: Roll about 1½ tablespoons of cookie dough into a ball and flatten slightly. Place one dough disc over each pineapple-cherry mixture in the muffin tin.
Bake: Bake for 12–14 minutes, or until the edges turn golden. Let them cool for 5 minutes, then carefully run a knife around the edges and flip them out onto a cooling rack or parchment paper.
Serve: Best enjoyed slightly warm — the caramelized pineapple top is irresistible!
🌺 Tips:
You can sprinkle a pinch of coconut flakes into the brown sugar topping for extra island flavor.
Store leftovers in an airtight container at room temperature for up to 3 days.
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