Time to flip tradition on its head, one cookie at a time!
Full Recipe Tutorial: https://linktw.in/SNLOZt
Ingredients (All in grams)
– Butter: 113g
– Shortening: 113g
– Sugar: 216g
– Brown Sugar: 126g
– Flour: 575g
– Baking Powder: 8g
– Cornstarch: 10g
– Salt: 3g
– Eggs: 105g
– Pineapple Emulsion: 7g
– Vegetable Oil: 10g
Mix-Ins / Filling / Topping
– White Chocolate Chips
– Pineapple Chunks
– Pineapple Rings
– Maraschino Cherries
Optional Cake Core:
Pre-baked cake mixed with pineapple & cherry juice, frozen into small portions
Directions
Optional Prep (For Stuffed Version):
Mix pre-baked cake with pineapple and cherry juice. Freeze into small portions for stuffing.
1. Cream the Fats & Sugars:
In a large bowl, cream together butter, shortening, sugar, and brown sugar until light and fluffy.
2. Add Wet Ingredients:
Beat in the eggs, pineapple emulsion, and vegetable oil until fully incorporated.
3. Add Dry Ingredients:
Mix in baking powder, cornstarch, and salt.
4. Add Flour:
Gradually incorporate the flour until dough forms.
5. Fold in Mix-Ins:
Gently fold in white chocolate chips and pineapple chunks.
6. Portion:
Divide dough into 5 oz balls for even baking.
7. Optional Stuffed Core:
Form dough into cups and stuff with the frozen cake mixture for a pineapple upside-down cake twist.
8. Chill the Dough:
Refrigerate or freeze dough balls for 1–2 hours to prevent spreading and deepen flavor.
9. Bake:
– Preheat oven to 375°F (190°C).
– Line a baking sheet and sprinkle a small amount of brown sugar where the cookies will sit.
– Place a pineapple ring on top of each sugar spot and pre-bake for 15 minutes.
– Add a cherry in the center, then place the cookie dough ball on top.
– Bake for 22–24 minutes, or until golden brown. Adjust time for larger cookies.
10. Cool & Garnish:
Let cookies cool on a wire rack for 10 minutes.
Top with melted white chocolate and an extra cherry if desired.
by fatandweirdcookieco