Description
These Caramel Apple Cookie Cups are like mini homemade apple pies in cookie form! Chewy cinnamon brown sugar cookies are baked in a cup shape and filled with homemade caramel sauce and soft cinnamon apples! The perfect fall dessert!
Ingredients
For the Cookie Cups
- 2 cups (260g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
For the Caramel Apple Topping
- 1 recipe caramel sauce
- 3 cups (320g) diced apples (2–3 Granny Smith apples)
- 1 tsp ground cinnamon
- Pinch of ground nutmeg
- 2 tbsp (28g) light brown sugar
- 2 tbsp (28g) unsalted butter
Instructions
- Spray a cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees F.
- In a medium sized bowl, combine the flour, baking soda, cinnamon, cornstarch and salt. Set aside.
- Add the butter and sugars to a large mixer bowl and beat for 2-3 minutes, until light in color and fluffy in texture.
- Add the egg and vanilla and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix. The cookie dough will be thick.
- Makes balls of about 2 tablespoons of dough. Press cookie dough in bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
- Bake for 10-12 minutes, or until cookie cups are lightly golden around the edges.
- Remove from oven and allow to cool for about 5 minutes, then remove to a cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while they are still warm and fresh out of the oven.
- While the cookies bake and cool, make the caramel sauce according to the instructions. Allow to cool to about room temperature.
- When the cookies and caramel sauce have cooled, make the apples. Add the apples, cinnamon, nutmeg, brown sugar and butter to a pan and cook for about 10 minutes, or until just fork tender. Remove from heat to cool for about 5-10 minutes.
- To assemble the cookie cups, add about half a tablespoon of caramel sauce to each cookie cup.
- Divide the apples between the cookie cups, about a large tablespoon of apples per cookie. Drizzle additional caramel sauce on top, if desired. Serve.
- I recommend serving the cookies slightly warm. You can also refrigerate them and then bring them back to room temperature to serve, or heat them up for 5-10 seconds. You don’t need to heat them too much – the caramel sauce melts quickly. You can also store the cookies with the caramel in them in the fridge and the apples separately and then reheat individually before serving. Cookie cups should be stored in an air-tight container at room temperature for up to 24 hours or in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 283
- Sugar: 21.5 g
- Sodium: 81.6 mg
- Fat: 16.1 g
- Carbohydrates: 33.7 g
- Protein: 2.2 g
- Cholesterol: 52.6 mg
