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Irresistible Pineapple Cookie Cups

Updated on 7 min read

Quick Description:

These Irresistible Pineapple Cookie Cups are a delicious combination of a soft, buttery cookie base with a tangy, sweet pineapple filling. Topped with whipped cream and fresh pineapple, they make the perfect dessert for summer gatherings, parties, or any special occasion. The buttery cookie cups are lightly coconut-sprinkled, providing a wonderful texture contrast with the creamy, fruity topping. These treats are easy to make, and their tropical flavor will make them a crowd favorite.

Servings & Timing:

  • Servings: 12 cookie cups
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 45 minutes

Ingredients List:

For the Cookie Cups:

  • 1 cup (226g) unsalted butter, softened (for richness)
  • 1 cup (200g) granulated sugar (for sweetness)
  • 1 large egg (for binding)
  • 1 1/2 cups (180g) all-purpose flour (for the base)
  • 1/2 teaspoon baking powder (to help with the texture)
  • 1/2 teaspoon vanilla extract (for flavor)
  • 1/2 cup (45g) shredded coconut (for texture and tropical flavor)
  • Pinch of salt (to balance the sweetness)

For the Pineapple Filling:

  • 1 cup (about 6oz) pineapple chunks, drained and finely chopped (for filling)
  • 1 tablespoon granulated sugar (for added sweetness, optional)
  • 1 tablespoon cornstarch (for thickening)
  • 1 teaspoon lemon juice (for acidity to balance the sweetness)
  • 1/2 teaspoon vanilla extract (for flavor)

For the Topping:

  • 1 cup heavy whipping cream (for the whipped cream topping)
  • 2 tablespoons powdered sugar (for sweetness in the cream)
  • 1/2 teaspoon vanilla extract (for flavor)
  • Extra pineapple chunks (for garnish)
  • Shredded coconut (for garnish)

Instructions:

Step 1: Prepare the Cookie Cups

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners for easy removal.
  2. Mix the wet ingredients: In a large mixing bowl, cream together:
    • 1 cup softened unsalted butter
    • 1 cup granulated sugar
    Beat until the mixture is light and fluffy, which should take about 2-3 minutes using a hand mixer or stand mixer.
  3. Add the egg and vanilla: Mix in 1 large egg and 1/2 teaspoon vanilla extract. Beat until fully incorporated.
  4. Add the dry ingredients: In a separate bowl, whisk together:
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • Pinch of salt
    Gradually add the dry mixture to the wet ingredients, stirring until the dough comes together.
  5. Add shredded coconut: Stir in 1/2 cup shredded coconut for a tropical flavor and extra texture.
  6. Shape the cookie cups: Scoop about 1 1/2 tablespoons of dough into each muffin cup, pressing the dough into the bottom and up the sides to form a cup. The dough may appear a bit soft, but it will firm up as it bakes.
  7. Bake the cookie cups: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and the tops of the cookie cups are slightly puffed. Remove from the oven and allow the cookie cups to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Pineapple Filling

  1. Cook the pineapple filling: In a small saucepan over medium heat, combine the finely chopped 1 cup pineapple chunks, 1 tablespoon sugar, and 1 tablespoon cornstarch. Stir constantly.
  2. Add lemon juice and vanilla: Once the mixture begins to thicken, stir in 1 teaspoon lemon juice and 1/2 teaspoon vanilla extract. Continue cooking for 2-3 minutes, until the filling is thick and bubbly. Remove from heat and let it cool to room temperature.

Step 3: Make the Whipped Cream Topping

  1. Chill the equipment: Place your mixing bowl and whisk (or beaters) in the refrigerator for 10-15 minutes to chill. This helps the cream whip faster and more effectively.
  2. Whip the cream: Once chilled, pour 1 cup heavy whipping cream into the cold bowl and beat with a hand mixer or stand mixer on medium speed until soft peaks form. This usually takes 2-3 minutes.
  3. Add powdered sugar and vanilla: Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Continue to beat until stiff peaks form, but be careful not to overwhip.
  4. Transfer to a piping bag: Once whipped, transfer the whipped cream into a piping bag with a decorative tip for easy piping.

Step 4: Assemble the Pineapple Cookie Cups

  1. Fill the cookie cups: Once the cookie cups have cooled completely, use a spoon to carefully fill each cup with the cooled pineapple filling. Don’t overfill, as you will be adding whipped cream on top.
  2. Top with whipped cream: Pipe the freshly whipped cream on top of each pineapple-filled cookie cup. You can pipe it high for a decorative effect or swirl it gently for a more rustic look.
  3. Garnish and serve: Garnish each pineapple cookie cup with a small piece of pineapple chunk and a sprig of mint for a fresh, tropical look. You can also sprinkle some extra shredded coconut on top for added texture and flavor.

Additional Notes:

  • Make Ahead: These pineapple cookie cups can be made a day in advance. Store the cooled cookie cups and pineapple filling separately in airtight containers. Assemble the cups with the whipped cream and garnishes just before serving.
  • Storage: Store the assembled pineapple cookie cups in the refrigerator for up to 2 days. The whipped cream topping may soften a bit, but the flavor will still be delicious.
  • Serving Tip: For an extra indulgence, serve these cookie cups with a scoop of vanilla ice cream on the side.

Dietary Information (per serving, assuming 12 servings):

  • Calories: 200-250 calories per cookie cup
  • Protein: 2g
  • Carbohydrates: 25g
  • Fat: 14g
  • Fiber: 1g
  • Sugar: 18g
  • Sodium: 100mg

Note: Nutritional values are approximate and may vary depending on ingredient substitutions and serving sizes.

Flavor Tips & Variations:

Flavor Enhancers:

  • Lemon Zest: Add 1 teaspoon of lemon zest to the pineapple filling for an extra burst of citrus flavor.
  • Coconut Flavored Whipped Cream: Add 1/4 teaspoon coconut extract to the whipped cream for a more pronounced coconut flavor that complements the cookie base.
  • Caramel Drizzle: For an extra layer of sweetness, drizzle some caramel sauce over the whipped cream before serving.

Creative Variations:

  • Mixed Fruit Cookie Cups: Instead of pineapple, use a combination of other tropical fruits like mango or kiwi. This variation adds even more color and flavor to the dessert.
  • Chocolate Drizzle: After adding the whipped cream, drizzle a little melted dark chocolate or milk chocolate over the top for a rich, indulgent finish.

Recipe Variations & Serving Suggestions:

Serve with a Beverage:

  • Pair these pineapple cookie cups with a tropical beverage like a mango lassi, iced coconut water, or even a classic Piña Colada for an adult twist.

Make It a Cookie Cup Sundae:

  • Serve the pineapple cookie cups as a base for a fun sundae! Add a scoop of pineapple sorbet or vanilla ice cream before the whipped cream and pineapple topping for an even more indulgent treat.

Storage & Make-Ahead:

  • Storage: Store leftover pineapple cookie cups in an airtight container in the refrigerator for up to 2 days. The whipped cream may soften a bit, but the cups will remain delicious.
  • Freezing: You can freeze the cookie cups (without the whipped cream) for up to 1 month. To serve, allow the cups to thaw at room temperature for about 30 minutes before adding the whipped cream and garnishes.

FAQs:

  • Can I use canned pineapple instead of fresh?
    • Yes, you can use canned pineapple in syrup or juice, but make sure to drain it well and chop it into smaller pieces to avoid excess moisture in the filling.
  • Can I make these without coconut?
    • Absolutely! If you prefer a coconut-free version, simply omit the shredded coconut in the cookie dough and topping. The pineapple will still provide plenty of flavor!
  • Can I make these gluten-free?
    • Yes! You can substitute gluten-free flour for the all-purpose flour in the cookie base. Just make sure the other ingredients are also gluten-free (such as the baking powder and shredded coconut).

Optional Personal Story:

I first made these Irresistible Pineapple Cookie Cups for a family gathering. It was the perfect dessert for the warm weather, and everyone was thrilled with the combination of pineapple and coconut. The cookie cups were just sweet enough, and the whipped cream topping gave them a light, creamy finish. Every time I make them, I get compliments, and they’ve become one of my go-to desserts for summer parties. I love how easy they are to assemble, and they always look so beautiful when garnished with fresh pineapple and mint.

Call-to-Action:

Ready to bake these Irresistible Pineapple Cookie Cups? Grab your ingredients and start whipping up a tropical treat your guests will love! Don’t forget to share your creations with me—tag me on Instagram, and I’ll be sure to repost your gorgeous desserts!

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