These cookie cups are the ultimate fall treat when you need a shareable version of the classic apple crisp. With an oatmeal cookie base, a spiced apple filling, and a caramel drizzle topping, these mini treats will please everyone at your fall gathering. Serve them at Thanksgiving to switch up the classic pie situation, or make them for a fall bake sale to be the star of the show.
A couple of things to keep in mind: First, make sure you use a non-stick muffin tray for this recipe to avoid any sticking. Second, if you make these in advance (which you can!), make sure to store the cookie cups and filling separately to avoid the cups growing soggy. Whether you make them the day of or in advance, when serving, we highly recommend eating these cookie cups warm or at room temperature.
Made these cookie cups? Let us know how they went in the comments below!
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- Yields:
- 15 - 20 serving(s)
- Total Time:
- 50 mins
- Cal/Serv:
- 353
Ingredients
Cooking spray
- 1 c.
(2 sticks) butter, softened (plus more for cooking apples)
- 1 1/4 c.
brown sugar (divided)
- 3/4 c.
granulated sugar (divided)
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 1 1/4 c.
all-purpose flour
- 1 3/4 c.
rolled oats
- 1 tsp.
baking powder
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 4
Granny Smith apples, peeled, cored and finely chopped
- 1 1/2 tsp.
cornstarch
- 1/2 tsp.
ground nutmeg
- 1/2 tsp.
ground cinnamon
Caramel sauce, for serving
Directions
- Step 1Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.
- Step 2Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.
- Step 3While cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press shot glass down into center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely.
- Step 4Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized.
- Step 5Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.
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