November 01, 2016
Apple Crisp Cookie Cups are sure to be your new favorite Fall treat! They take two of our family favorites, apple crisp and oatmeal cookies, and combine them into a new, delicious dessert that you can serve as a finger food or on a dessert plate. Serve them with a drizzle of salted caramel sauce (and maybe some ice cream too!) for a little extra decadence.If you have an apple peeler/corer/slicer it will make quick work of the apples! Once they are sliced, I still chop them into smaller pieces so they’ll fit into the cookie cups.If you don’t have a peeler/corer/slicer, it won’t take long to do it by hand.For the larger cookie cups (in a regular muffin tin), I use a tiny jar to press the centers down after baking. A tablespoon would work as well. This step isn’t necessary, but I like making a defined space for the apple crisp.The cookie cup on the left was pressed, the one on the right wasn’t. It works just fine either way, but I like it to be precise!For cookie cups in the mini muffin tin, I use a teaspoon to press the centers down. Again, not necessary, but it makes me feel better!To fill the mini cookie cups, I use my cookie scoop. It’s the perfect size and make them so easy to fill!Apple Crisp Cookie Cups
Apple Crisp Filling:
- 4 cups peeled and diced Granny Smith apple (about 4 large apples)
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ½ cup butter, softened
- 1 (7 oz) package apple cinnamon muffin mix
- ¾ cup brown sugar
- ¾ cup oats
- ½ cup butter
- ½ cup coconut oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 2 cups oats
For the Apple Crisp:
- Preheat oven to 350°.
- Place diced apples in a 9×13 baking dish.
- In a small bowl, combine sugar and cinnamon. Sprinkle over the apples.
- Combine the butter, muffin mix, brown sugar and oats and sprinkle over the apples.
- Bake for 30-35 minutes, or until bubbly in the center. Remove from oven and cool.
For the Cookie Cups:
- Cream the butter, coconut oil, granulated sugar and white sugar until fluffy.
- Add the eggs one at a time, then add the vanilla, beating until combined.
- Add the salt, baking soda, baking powder and flour and combine.
- Mix in the oats.
- For finger desserts scoop a heaping tablespoon of dough into each cavity of a mini muffin tin. Press the dough into the bottom and up the sides. Bake at 350° for 8-10 minutes, or until lightly browned. Makes approximately 48 cookie cups.
- For plated desserts scoop 2½ tablespoons of dough into each cavity of a regular muffin tin. Press the dough into the bottom and up the sides. Bake at 350° for 12-15 minutes, or until lightly browned. Makes approximately 24 cookie cups.
- As soon as the cookie cups come out of the oven, press the centers down to create a well to hold the apple crisp filling, if desired. I use a tiny jar to press down the centers of the larger cookie cups. I use the back of a teaspoon to press down the centers of the mini cups.
- When the cookie cups are cool, remove from the muffin tins and fill with the apple crisp filling.
- Serve as is, or top with whipped cream or ice cream, and even a drizzle of caramel sauce!
- You can increase the cinnamon from ½ to 1 teaspoon, depending on your preference.
- I use an Apple Peeler/Corer/Slicer machine, and then use a knife to dice the rounds.
- I use the Jiffy brand Apple Cinnamon muffin mix. If your grocery store doesn’t carry it, you can find it on Amazon. I haven’t tested this recipe with other brands.
- I don’t sift the dry ingredients together (for the cookies) and I always get great results.