Preparation Steps

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  1 cup unsalted butter
• Beat in the eggs one at a time, then stir in the vanilla extract.
  1 cup unsalted butter
• In a separate medium bowl, whisk together the flour, baking soda, and salt.
  1 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• In a small bowl, combine the drained crushed pineapple, brown sugar, and melted butter. Stir until well mixed.
  1 cup unsalted butter
• Drop rounded tablespoons of cookie dough onto the prepared baking sheets.
• Place a spoonful of the pineapple mixture on top of each cookie dough ball.
• Gently press a maraschino cherry into the center of the pineapple mixture on each cookie.
  1 cup unsalted butter
• Bake for 10-13 minutes, or until the edges are golden brown and the center is set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.