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Caramel Apple Pie Cookie Cups

These Caramel Apple Pie Cookie Cups have a snickerdoodle cookie base and are filled with caramel and apple pie filling!
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Prep Time 30 minutes
Cook Time 20 minutes
Assembly Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 cookie cups

Equipment

  • Hand or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • silicone spatula
  • peeler
  • saucepan
  • muffin tin
  • piping bags (optional)

Ingredients
  

For the cookie cups

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1½ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon

For coating the cookie cups

  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon

For the apple pie filling

  • 5 apples peeled and diced
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon

For filling and topping the cookie cups

  • ½ can dulce de leche 13.4 ounce can

Instructions
 

To make the cookie cups

  • Preheat the oven to 350 degrees. Use convection bake if you have it.
  • Place softened butter, brown sugar and granulated sugar in a medium-large mixing bowl and mix with a hand or stand mixer until light and fluffy.
  • Add vanilla extract, egg, cream of tartar, cinnamon and baking soda. Mix until well combined. Scrape down the bowl once complete.
  • Add the flour in two portions, mixing after each addition. Scrape down the bowl once complete.
  • In a separate bowl, combine the granulated sugar and cinnamon that will be used for topping the cookie dough.
  • Grab some cookie dough and form a 2-3-inch ball. Toss the ball in the sugar mixture and completely coat it. Then press it into the bottom of a well greased muffin tin (see photo above).
  • Repeat the step above until all of the muffin wells are filled (should make about 15 total cookie cups).
  • Bake the cookie cups for 15-20 minutes or until the edges just begin to brown.
  • Immediately after removing the cookies from the oven, use a tablespoon measuring spoon or a regular spoon to make indents in each cookie, forming your cookie cups.
  • Set the cookie cups aside to cool (do not yet remove them from the pan).

To make the apple pie filling

  • Peel the apples and dice them into 1-2 centimeter cubes.
  • Add the peeled and diced apples, granulated sugar, brown sugar, flour and cinnamon to a medium saucepan and cook it on medium-low heat, stirring constantly.
  • Continuing stirring and cooking until the apples have softened and the mixture has thickened (7-10 minutes). Remove them from heat and set aside.

To assemble the cookie cups

  • Remove the cookie cups from the muffin tin once they have cooled.
  • Place the dulce de leche in a piping bag or ziploc bag. Trim the corner of the piping bag to form a small opening, then pipe a 1 teaspoon dollop of dulce de leche in the bottom of each cookie cup.
  • Spoon the apple pie filling on top of the dulce de leche, filling each cookie cup to the top.
  • Drizzle more dulce de leche over the top of each cookie cup if desired.
  • Store these in the fridge and enjoy chilled or at room temperature.
Keyword apple cookie cups, apple pie cookie cups, apple pie cups, caramel apple pie cookie cups, mini apple pies