Ingredients
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The Cookie Cups: 1 cup room-temperature butter, 1 cup sugar, ¾ cup brown sugar, 2 large eggs, 2 tsp vanilla extract, 3 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp salt.
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The Apple Filling: 2 Granny Smith apples (peeled and finely diced), ¾ cup water, ⅓ cup granulated sugar, 2 tbsp cornstarch, 1½ tsp lemon juice, 1 tsp ground cinnamon.
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Optional Toppings: Whipped cream or frosting, caramel sauce for drizzling.
Instructions
To Make the Cookie Cups:
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Prep: Preheat your oven to 350°F. Spray a mini muffin pan generously with non-stick cooking spray.
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Wet Ingredients: In a large bowl, cream together the softened butter, white sugar, and brown sugar. Beat in the vanilla extract and eggs until the mixture is smooth and fully combined.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Combine: Gradually add the dry ingredients to the wet mixture, mixing on medium speed just until the flour disappears. Do not overmix.
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Shape & Bake: Roll the dough into tiny ½-inch balls and press them firmly into the bottom and slightly up the sides of each mini muffin slot. Bake for 15–17 minutes until the edges are beautifully golden.
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Form the Cups: Let the cookies cool in the pan for 20 minutes. While they are still slightly warm and soft, use the blunt, rounded end of a spatula, a wooden spoon, or a tart tamper to press down on the center of each cookie, creating a distinct “cup” or well. Cool completely.
To Make the Filling & Assemble:
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Thicken the Base: In a small saucepan over low heat, whisk together the water, cornstarch, ⅓ cup sugar, cinnamon, and lemon juice. Bring to a boil while stirring constantly, and let it cook for 3–4 minutes until it forms a thick glaze.
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Simmer Apples: Fold in the finely diced Granny Smith apples. Lower the heat and simmer for 8–10 minutes until the apples are tender but still hold their shape. Remove from the heat and let the filling cool completely.
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Assemble: Spoon a generous dollop of the cooled apple filling into each cookie cup.
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Garnish: Top with a swirl of whipped cream or frosting, and finish with a decorative drizzle of caramel sauce right before serving
Notes
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Apple Choice: Granny Smith apples are highly recommended because their sharp tartness cuts through the sweet cookie base, and they hold their structure beautifully without turning into applesauce.
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Finely Dice: Make sure to dice the apples into very small pieces (about the size of peas). Since these are mini muffin cups, large chunks won’t fit well.
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Storage Tip: Store the unfilled cookie cups in an airtight container at room temperature and the apple filling in the fridge. Assemble them close to serving time to ensure the cookie bases stay perfectly crisp!
- Prep Time: 25 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian