Description
These Apple Crisp Cookie Cups combine a chewy oatmeal cookie base with a warm, spiced apple filling for a delightful handheld dessert. Perfectly portioned in muffin tins, they’re ideal for serving at parties or cozy nights in. Topped optionally with caramel sauce and vanilla ice cream, they capture the essence of classic apple crisp in a fun and easy-to-eat form.
Ingredients
Scale
Oatmeal Cookie Cups
- 1 cup salted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1¼ cups all-purpose flour
- 1¾ cups old-fashioned oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Apple Filling
- 2 Tbsp butter
- 3 large Granny Smith apples, peeled, cored, and diced small
- 1/2 cup light brown sugar
- 2 tsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Optional Toppings
- Caramel sauce
- Vanilla ice cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Generously grease 20 cavities across two standard muffin pans to prevent sticking and set aside.
- Make the Cookie Dough: In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until fluffy and lighter in color, about 1 minute. Add the eggs one at a time, mixing well after each and scraping down the sides of the bowl as needed. Then mix in the vanilla extract. Gradually add the all-purpose flour, old-fashioned oats, baking powder, ground cinnamon, and salt until a dough forms.
- Form Cookie Cups: Drop heaping tablespoonfuls of the cookie dough into each greased muffin cavity. Press the dough gently with your fingers to press it against the sides and bottom to form a cup shape, ensuring an even thickness.
- Bake Cookie Cups: Bake in the preheated oven for 18 to 20 minutes or until golden brown. Remove from oven and let cool in the pans for about 10 minutes.
- Create Indentations: Using the handle of a wooden spoon or a shot glass, gently press down the center of each cookie cup to create an indentation for the filling without breaking the sides.
- Prepare Apple Filling: While the cookie cups bake, melt the butter in a medium skillet over medium heat. Add the diced apples and sauté until slightly softened, about 3-4 minutes. Stir in the light brown sugar, cornstarch, ground cinnamon, and ground nutmeg. Continue cooking for an additional 5 to 7 minutes until the mixture is caramelized and thickened.
- Assemble: Carefully remove the cookie cups from the pans and place on a wire rack to cool completely. Spoon the warm apple filling into each cookie cup.
- Serve: Optionally drizzle with caramel sauce and serve alongside or topped with vanilla ice cream for a decadent finish.
Notes
- Ensure the butter is softened for easier creaming with sugars.
- Pressing the cookie dough inside the muffin pan helps create the perfect cup shape to hold the filling.
- Use Granny Smith apples for a tart flavor and good texture after cooking.
- You can prepare the apple filling in advance and reheat slightly before assembling.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store leftover cookie cups separately from the apple filling to keep textures optimal.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
