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Apple Pie Cookie Cups

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Ingredients

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Sugar cookie cup

  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 1 large egg
  • 1.5 teaspoons vanilla extract

Brown sugar cinnamon  coating

  • 1/4 cup brown sugar
  • 1.5 teaspoons ground cinnamon

Apple pie filling

  • 2 large apples, peeled, cored and chopped (approx. 3– 3 1/2 cups)
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1.5 teaspoons ground cinnamon
  • 1/4 cup + 1/4–1/2 cup water, divided*
  • 2 teaspoons cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 350 F. Lightly grease a 12-14 muffin tins and set aside. 
  2. Make the sugar coating for the cookies: whisk brown sugar and ground cinnamon in small bowl and set aside. 
  3. In a medium bowl whisk, flour, baking soda and salt. Set aside.
  4. In a mixer bowl, beat butter, granulated sugar and brown sugar until smooth.
  5. Add the egg and vanilla extract and beat until fluffy.
  6. Add the flour mixture and beat until just combined.
  7. Using a cookie scoop, or scoop about 2 tablespoons of cookie dough and roll into a ball. Then roll the cookie dough ball in cinnamon sugar coating. Flatten the cookie. Then lightly press the flattened cookie into muffin tins. The cookie dough should cover all the bottom and sides of the muffin tin. 
  8. Bake the cookies for 10 minutes. 
  9. Take the cookies out of the oven and using a spoon, small cup or shot glass press the center of the cookies to make a cookie cup.
  10. Return to the oven and bake for another 8 minutes. Half way through the second baking, press the bottom of the cookie cups once more. Then return back into the oven to finish baking.
  11. Take out of the oven and press the center down once more. Cool completely. 

Apple pie filling

  1. In a medium skillet, melt the butter. Add the brown sugar and cinnamon. Stir for a few seconds.
  2. Add the chopped apples and stir to coat in the brown sugar/cinnamon. 
  3. Add 1/4 cup of water. Cook the apples until caramelized and tender. 
  4. Mix the cornstarch and 1 tablespoon of water in a small bowl. Then add the cornstarch mixture to the apples.
  5. Add 1/4 cup of water and continue cooking until thickened. If the apples mixture is thick, add more water. Add water one tablespoons at a time, until you reach desired consistency.

Assemble

  1. Add warm apple pie filling to cookie cups. Top with a scoop of vanilla ice cream or whipping cream. Then drizzle with caramel. Or serve as is. 

Notes

  • The cookie cups will puff up when baking which is normal. The cookie cups are done when the sides of the cookies are dark golden brown and the bottom of the cookies are light golden brown. The bottom of the cookie cups may look slightly underdone which is ok. You may need to bake more or less depending on how thick that cookie dough is.
  • The apple pie filling is thick. If you want more sauce in the apple pie filling, add more water. Add water 1 tablespoon at a time until you reach desired consistency.
  • I prefer using granny smith apples. They are tart and crisp. The tart apples perfectly balance the sweetness of the cookie cup, ice cream and caramel.
  • These can be made ahead of time. Store the baked cookie cups in an airtight container on the kitchen counter for up to 5 days. Store the apple pie filling in the refrigerator for up to 4 days. Assemble the apple pie cookie cups once ready to serve. 

Find it online: https://tastytreatpantry.com/apple-pie-cookie-cups-easy/