September 3, 2014

Caramel Apple Cookie Cups

posted by Lindsay
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These Caramel Apple Cookie Cups are my first real taste of fall! A brown sugar cookie cup is filled with caramel, then topped with cinnamon apples and it is SO good! Kind of like an apple pie in a cookie! The hubs went nuts over them and has officially named them the best thing I’ve ever made – with some serious enthusiasm. 🙂

Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples
Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples

I have kind of fallen in love with cookie cups lately. There will be more to come. I love that they are a fun way to add more texture, layers and flavors to a cookie. The possibilities are endless when you have that little cup to fill with goodies.

Since apples and caramel are the perfect pair, and I could just eat caramel with a spoon, I filled these cookie cups with it. Topped with cinnamon apples, these are some seriously dressed up cookies.

Eaten warm, they are dangerous, addictive and taste just like fall.

Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples

Making them is pretty simple, but there are a few parts. The cookie, the caramel and the apples.

The cookies are pretty straight forward, and bake right in a cupcake pan. They are moist and delicious even on their own.

We talked about this caramel sauce last week, and now we are using it in these cookie cups, so I hope you went ahead and got it ready. 😉

Once it’s made, it should cool off for just a few minutes and then you pour it right into the cooled cookie cups. I filled them almost all the way, leaving a little space on top for the apples.

Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples
Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples

This caramel sauce is still somewhat soft even when cooled at room temperature. However it’s very firm when cold. Whether or not you want to chill the cookie cups with the caramel in them is your call, depending on how you’d rather have the caramel, but I left mine at room temperature.

While the caramel cools in the cookie cups, make the cinnamon apples. Just toss everything in a pan to coat and cook them until you are happy with the softness of them. I like a bit of crunch still in my apples, so that’s the time included in the directions. I also used Red Delicious apples because I think they have a nice crunch and fresh flavor to them. They’re my fave. But you can switch it up, if you like.

MY OTHER RECIPES
Caramel Apple Cookie Cups - a brown sugar cookie cup filled with caramel and crisp cinnamon apples

Spoon the apples onto the caramel when they’re ready and you have a super tasty treat. The best ever, according to the hubs.

I recommend eating them warm, preferably just after they’re made. But if you refrigerate them and eat them later, you can microwave them for 5-10 seconds to heat them back up. Seriously amazing. I don’t think I’ve ever heard the hubs say “wow” over and over more than when he ate these. And they were overall a big hit with my taste testers. Looks like we are officially ready for fall! 🙂

Caramel Apple Cookie Cups

Print
  • Yield: 16-18 Cookie Cups
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

COOKIE CUPS

  • 3/4 cups butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 recipe of Caramel sauce

CINNAMON APPLES

  • 2 apples, chopped
  • pinch of nutmeg
  • 1 tsp cinnamon
  • 4 tbsp brown sugar
  • 2 tbsp butter

Instructions

1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugars together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool for about 5 minutes, then remove to 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.
8. Make caramel sauce according to instructions. Allow to cool for 2-3 minutes, then pour into cookie cups, leaving enough space to add apples on top. I poured it into a measuring cup with a spout to make pouring easier.
9. Set cookie cups aside to allow caramel to cool while you make the cinnamon apples.
10. Combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
11. Add butter and cook apples for about 10-15 minutes, or until at preferred softness.
12. Top cookie cups with apples.

Notes

Cookie cups can be stored in the fridge or at room temperature for 2-3 days. Best served warm. After they’ve cooled, they can be warmed up in microwave for 5-10 seconds.

Enjoy!

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Recipes from friends:
Apple Pie Bars from Deliciously Yum
Apple Cinnamon Baked Oatmeal from Love Grows Wild
Apple Pie Lasagna from Beyond Frosting

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