Caramel Apple Cookie Cups

[Krissycakes09]

Caramel Apple Cookie Cups: The Fall Dessert You Need in Your Life

Enjoy mini homemade apple pies in cookie form with these chewy cinnamon brown sugar cookie cups filled with caramel sauce and soft cinnamon apples.

Ingredients:

For the Cookie Cups:

All-purpose flour: 2 cups (260g)

Baking soda: 1 tsp

Ground cinnamon: 1 tsp

Cornstarch: 2 tsp

Salt: ¼ tsp

Unsalted butter, room temperature: ¾ cups (168g)

Packed light brown sugar: ½ cup (112g)

Sugar: ½ cup (104g)

Large egg: 1

Vanilla extract: 1 tsp

For the Caramel Apple Topping:

Caramel sauce: 1 recipe

Diced apples (2–3 Granny Smith apples): 3 cups (320g)

Ground cinnamon: 1 tsp

Ground nutmeg: Pinch

Packed light brown sugar: 2 tbsp (28g)

Unsalted butter: 2 tbsp (28g)

Directions:

Preheat Oven:

Preheat oven to 350°F (175°C). Spray a cupcake pan with non-stick cooking spray.

Prepare Dry Ingredients:

In a medium bowl, combine flour, baking soda, cinnamon, cornstarch, and salt. Set aside.

Cream Butter and Sugars:

In a large mixer bowl, beat the butter and sugars for 2-3 minutes until light and fluffy.

Add the egg and vanilla, mixing until well combined.

Combine Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until combined but not overmixed. The dough will be thick.

Shape Cookie Cups:

Roll dough into 2-tablespoon-sized balls. Press the dough into the bottom and about ½ way up the sides of each cupcake cup, forming a cup shape.

Bake:

Bake for 10-12 minutes until the edges are lightly golden.

Remove from the oven and cool for about 5 minutes. Use the end of a wooden spoon to press the centers down if needed.

Prepare Caramel Sauce:

Follow the recipe instructions for making caramel sauce. Let it cool to room temperature.

Cook Apples:

In a pan, cook apples, cinnamon, nutmeg, brown sugar, and butter for about 10 minutes until fork-tender. Cool for about 5-10 minutes.

Assemble:

Add about ½ tablespoon of caramel sauce to each cooled cookie cup.

Divide the cooked apples among the cookie cups, about 1 tablespoon per cup. Drizzle with additional caramel sauce if desired.

Notes:

Serve slightly warm. Refrigerate and reheat before serving if needed.

Store cookie cups in an airtight container at room temperature for up to 24 hours or in the fridge for 4-5 days.

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Yield: 18-20 cookie cups

Calories: 283 per cookie cup

Enjoy these delicious Caramel Apple Cookie Cups for a perfect fall treat!