Apple Crisp Cookie Cups Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 2 large Granny Smith apples, peeled and finely diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 cup quick-cooking oats
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
- Caramel sauce for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin thoroughly with non-stick cooking spray. Divide the sugar cookie dough into 24 equal pieces and roll them into balls. Place one ball into each muffin cup. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and immediately use the back of a small measuring spoon to press an indentation into the center of each cookie, creating a cup shape. Let them cool in the pan.
- While the cookie cups are cooling, place the diced apples, granulated sugar, 1/2 teaspoon of cinnamon, and nutmeg into a small saucepan over medium heat. Cook the mixture for about 5-7 minutes, stirring occasionally, until the apples are tender and the juices have thickened. Remove from heat and set aside.
- In a small bowl, combine the oats, brown sugar, flour, and the remaining 1/2 teaspoon of cinnamon. Use a fork or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs. This will provide the signature “crisp” texture for your topping.
- Spoon about a tablespoon of the warm apple filling into each cookie cup. Sprinkle a generous amount of the oat streusel topping over the apples in each cup. Gently press the topping down so it adheres to the filling.
- Place the muffin tin back into the oven for an additional 5-7 minutes, or until the topping is golden brown and bubbling. Allow the cookie cups to cool in the pan for at least 15 minutes before carefully removing them. This helps the cookie base set so they don’t break.