Caramel Apple Cookie Cups
These cookie cups are like a mini single serving apple pie! With the perfect pairing of caramel and apples, this makes for a perfect fall dessert.
- COOKIE CUPS:
- 3/4 cups butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- CARAMEL SAUCE:
- 1/2 cup (1 stick) butter
- 1 cup light brown sugar
- 1/3 cup heavy cream
- CINNAMON APPLES:
- 2 apples, chopped
- pinch of nutmeg
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
- 2 tablespoons butter
Preparation time 25mins
Cooking time 45mins
Adapted from lifeloveandsugar.com
Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
Cream butter and sugars together for 5-7 minutes, until light and fluffy. Add the egg and vanilla and beat until well combined. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
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.
Bake for 10-12 minutes.
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.
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.
Set cookie cups aside to allow caramel to cool while you make the cinnamon apples.
Combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
Add butter and cook apples for about 10-15 minutes, or until at preferred softness.
Top cookie cups with apples.
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.
Melt butter in a saucepan.
Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
Bring to a boil and allow to boil for 3 minutes, no more.
Remove from heat and allow to cool. Store in refrigerator.
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