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5 from 1 vote

Apple Crisp Cookie Cups

Autumn-scented apple filling in a cup-shaped oatmeal cookie. Perfect for an after school snack or Afternoon Tea. The recipe makes enough for at least 12 cookie cups, but you can bake just 6 cookie cups, and freeze the excess for another day.
Prep Time45 minutes
Cook Time20 minutes
Course: Afternoon Tea
Servings: 12

Equipment

  • A standard 12-opening muffin tin, greased. (A 6-opening muffin will work as well, if you are making just half of the cookies)
  • Electric beaters or a stand mixer

Ingredients

For the cookie cups:

  • Avocado oil spray (for greasing the muffin tin)
  • 1 cup (226g) butter (salted or unsalted), softene
  • 1 cup (220g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1 3/4 cups (140g) rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

For the apple filling:

  • 3 tablespoons butter
  • 4 baking apples, peeled, cored, and finely diced
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

For serving:

  • A drizzle of caramel sauce for each filled cup

Instructions

Making, baking, and forming the cookie cups:

  • Preheat the oven to 350°F (180°C). Grease the muffin tin with the avocado oil spray.
  • In the bowl of a stand mixer (or in any large bowl if using electric beaters), beat the butter and brown and granulated sugar until light and fluffy. Beat in the eggs and vanilla. Using a stout spoon, stir in the flour, oats, baking powder, cinnamon and salt.
  • Use a quarter-cup scoop to divide the cookie dough among the muffin tin openings. Bake in the preheated oven until the dough is set and has browned lightly -- usually 18 to 20 minutes. Immediately press a greased shot glass or a similar-sized item into each cookie to form a cup shape. Allow the cups to cool in the pan for 10 minutes, and then unmold them onto a rack to cool completely.

Making the apple filling:

  • Melt the butter in a large skillet over medium heat. Add the apples, and cook then until they begin to soften -- about 8 minutes. Stir in the brown sugar, granulated sugar, cornstarch, nutmeg, and cinnamon. When the apples can be easily pierced with a fork, remove the pan from heat. Allow the filling to cool for about 10 minutes.

Assembling the Apple Crisp Cookie Cups:

  • Divide the filling among the cookie cups. Give each filled cup a drizzle of caramel before serving.

Notes

NOTE: Any leftover cookie dough or apple filling can be refrigerated for up to 3 days, or frozen for at least 3 months.