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
Ingredients:
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
Cookie Cups:
- 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
Directions:
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!
Notes:
- 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.
