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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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Course: Dessert
Cuisine: American
Keyword: apple cookie cups, apple pie cookie cups, apple pie cups, caramel apple pie cookie cups, mini apple pies
Prep Time: 30 minutes
Cook Time: 20 minutes
Assembly Time: 10 minutes
Total Time: 1 hour
Servings: 15 cookie cups

Equipment

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.