Caramel Apple Cookie Cups

This cute little recipe makes for a dish that brings everyone together. Pass these warm and inviting cookie cups around the table this Thanksgiving.

Servings
24
Active Time
20 minutes
Total Time
1 hour
Caramel Apple Cookie Cups

1. Preheat oven to 350°F. Coat 2 (12-cup) muffin pans with spray. Cut butter into small cubes and place in medium bowl; blend in cookie mix until pea-size crumbs form. Stir in egg until blended. Reserve 1 cup cookie mixture for topping.

2. Place 1 1/2 tablespoons cookie mixture in each muffin cup; press with fingertips to form crust. Bake 10 minutes. Meanwhile, peel apple and chop into 1/2-inch cubes (2 cups). Combine apples, caramel topping, pecans, and flour.

3. Spoon about 1 tablespoon apple mixture evenly into each crust; crumble remaining 1 cup cookie mixture evenly over the top of cookies. Bake 15–20 minutes or until browned and apples are softened. Let stand 15 minutes to cool before carefully removing from pan (use a plastic fork to release from pan). Serve.

Ingredients

  • Cooking spray

  • 1/2 cup cold unsalted butter

  • 1 (17.5-oz) package oatmeal cookie mix

  • 1/4 cup egg substitute (or 1 large egg)

  • 1 large tart apple

  • 3/4 cup caramel sundae topping

  • 1/2 cup chopped pecans

  • 1/4 cup flour

More recipe info

Instructions

1. Preheat oven to 350°F. Coat 2 (12-cup) muffin pans with spray. Cut butter into small cubes and place in medium bowl; blend in cookie mix until pea-size crumbs form. Stir in egg until blended. Reserve 1 cup cookie mixture for topping.

2. Place 1 1/2 tablespoons cookie mixture in each muffin cup; press with fingertips to form crust. Bake 10 minutes. Meanwhile, peel apple and chop into 1/2-inch cubes (2 cups). Combine apples, caramel topping, pecans, and flour.

3. Spoon about 1 tablespoon apple mixture evenly into each crust; crumble remaining 1 cup cookie mixture evenly over the top of cookies. Bake 15–20 minutes or until browned and apples are softened. Let stand 15 minutes to cool before carefully removing from pan (use a plastic fork to release from pan). Serve.

Nutritional Information

CALORIES 160kcal; FAT 7g; SAT FAT 2.5g; TRANS FAT 0g; CHOL20mg; SODIUM 115mg; CARB 25g; FIBER 1g; SUGARS 16g; PROTEIN 2g; POTASSIUM 2%; VIT D 0%; CALC 0%; IRON 0%

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