Apple Crisp Cookie Cups

Apple Crisp Cookie Cups are a delightful mashup of two favorite desserts—apple crisp and cookie cups—into a single, bite‑sized treat. These little gems begin with a buttery, oat‑studded cookie base that is pressed into cups, filled with warm, spiced apples, and finished with a drizzle of caramel. Whether you serve them at a fall gathering, holiday brunch, or just as a cozy dessert, these cups balance crisp, buttery texture with soft fruit filling. In this post, I’ll walk you through the ingredients, step‑by‑step instructions, tips, variations, and FAQs so you can bake these with confidence and wow your family or guests.

Why You’ll Love This Recipe

There’s something magical about combining the crisp textures of a cookie with the tender apples and warm spices of an apple crisp. These Apple Crisp Cookie Cups deliver that contrast in every bite. You get a sturdy, buttery shell (thanks to oats and brown sugar) that holds up to juicy fillings. Plus:

• They’re portable and individually portioned—no slicing or plates necessary.

• The flavor profile is nostalgic and comforting (think apple pie, but in cookie form).

• You can prep parts in advance (like the apple filling) and assemble just before serving.

• They make for a show‑stopping dessert with minimal effort—just drizzle some caramel and you’re done!

Ingredients

Here’s what you’ll need to make about 24 cookie cups (two standard muffin pans):

Cookie Cups Base

• Cooking spray (for greasing pans and shot glass)

• 1 cup (2 sticks) butter, softened (+ extra for cooking apples)

• 1 ¼ cups brown sugar, divided

• ¾ cup granulated sugar, divided

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 ¼ cups all‑purpose flour

• 1 ¾ cups rolled oats

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon kosher salt

Apple Filling

• 4 Granny Smith apples, peeled, cored, and finely chopped

• 1 ½ teaspoons cornstarch

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• Remaining ¼ cup brown sugar + remaining ¼ cup granulated sugar

• Butter (about 2 tablespoons, to cook apples)

To Serve

• Caramel sauce (store‑bought or homemade)

Step‑by‑Step: How to Make Apple Crisp Cookie Cups

Step 1: Prep and Make Cookie Dough

1. Preheat your oven to 350 °F (175 °C).

2. Grease two muffin tins thoroughly with cooking spray.

3. In a large mixing bowl, cream together the softened butter, 1 cup brown sugar, and ½ cup granulated sugar using a hand mixer until the mixture is light and fluffy.

4. Beat in the 2 eggs and vanilla extract until fully combined.

5. Add the flour, oats, baking powder, cinnamon, and salt. Mix only until the dry ingredients are fully blended in—avoid overmixing to keep the texture tender.

Step 2: Bake the Cookie Cups

1. Use a medium cookie scoop (or about 2 tablespoons of dough) to portion the dough into each muffin cup. Press slightly to flatten but leave some thickness.

2. Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden and set (cookie texture, not doughy).

3. While cookies are still warm, use a small shot glass (sprayed with cooking spray) to press gently into the center of each cookie to form a cup shape. Do this carefully so you don’t crack the edges.

4. Let the pans rest for 10 minutes, then transfer cookie cups onto wire racks to cool completely.

Step 3: Prepare Apple Filling

1. In a medium skillet over medium‑high heat, melt about 2 tablespoons of butter.

2. Add the finely chopped apples and cook until they begin to soften (3–4 minutes).

3. In a small bowl, whisk together the remaining ¼ cup brown sugar, ¼ cup granulated sugar, cornstarch, nutmeg, and cinnamon.

4. Stir that mixture into the apples. Continue cooking, stirring occasionally, until the apples are soft, tender, and the juices have thickened into a syrupy consistency (2–3 more minutes). Remove from heat and allow to cool slightly.

Step 4: Assemble & Serve

1. Spoon the warm apple filling into each cookie cup, filling it generously.

2. Drizzle with caramel sauce.

3. Serve warm or at room temperature. If serving later, you can warm briefly before serving to regain the soft apple filling.

Helpful Tips

• Use fresh Granny Smith apples — their tartness balances the sweetness.

• Dice apples small and uniformly so they cook evenly and fit nicely in the cookie cups.

• Don’t overfill the cups — leave some space so caramel doesn’t overflow.

• Grease the shot glass or pressing tool well so the cookie cups release cleanly.

• Work while warm — pressing the cups while the cookies are still warm makes shaping easier.

• Cool fully before storage — this prevents moisture buildup and sogginess.

• Warm the caramel slightly before drizzling so it flows nicely but isn’t too thin.

Substitutions and Variations

• Gluten-free version: Use a gluten‑free flour blend and certified gluten‑free oats, ensuring the binding is sufficient.

• Sugar swap: Use coconut sugar or light/dark brown sugar alternatives (adjust for moisture).

• Fruit variation: Swap apples for diced pears, peaches, or a mix of berries (adjust cooking time).

• Spice boost: Add a pinch of ground ginger, cardamom, or cloves to the apple filling or cookie batter.

• Nut topping: Sprinkle chopped pecans or walnuts on top before serving for crunch.

• Caramel alternative: Use salted caramel, butterscotch sauce, or even dulce de leche.

Storage Instructions

• Store unfilled cookie cups in an airtight container at room temperature for up to 3 days.

• Store the apple filling separately, in a sealed container in the fridge, for up to 2–3 days.

• When ready to serve, reheat the filling gently before filling cups and drizzling caramel.

• Once filled and topped with caramel, store in the refrigerator and consume within 1 day to maintain texture.

• To reheat after assembly: warm in a low oven (about 300 °F / 150 °C) for 5–8 minutes or microwave briefly (10–15 sec) to gently warm the apples and soften the caramel.

Nutritional Information

(Estimated per filled cookie cup — may vary based on brands and amounts used)

• Calories: ~220–260 kcal

• Total Fat: ~11–13 g

  • Saturated Fat: ~6–7 g

• Carbohydrates: ~30–35 g

  • Sugar (added): ~18–22 g

• Fiber: ~2 g

• Protein: ~2–3 g

• Sodium: ~80–120 mg

These are approximate values; for more precise numbers, input your specific ingredients and servings into a nutrition calculator.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.

• Pair with a dollop of whipped cream.

• Garnish with a sprinkle of cinnamon or a few microgreens for presentation.

• Serve alongside coffee or chai tea to balance the sweetness.

• For a brunch twist, offer them on a dessert board or buffet setup so guests can help themselves.

Frequently Asked Questions About Apple Crisp Cookie Cups

Q: Can I make these cookie cups ahead of time?
Yes! You can bake and shape the cookie cups a day or two ahead, then store them in an airtight container (unfilled) at room temperature. Prepare the apple filling fresh on the day you’ll serve, and assemble just before serving. This approach preserves the crisp texture and prevents sogginess.

Q: Can I freeze them?
You can freeze the unfilled cookie cups (cooled) in a sealed freezer bag or container for up to 1 month. Thaw fully before filling. The apple filling can also be frozen, but thaw and gently reheat before filling cups. Avoid freezing once caramel is drizzled, as texture may degrade.

Q: Why did my cookie cups crack when pressing?
This usually happens if the cookie is cooled too much or pressed too aggressively. Press into the cups while they’re still a bit warm and use a well‑greased, rounded tool (like a shot glass). Also don’t overbake — bake just until edges are set and centers still firm.

Q: Can I skip the caramel drizzle?
Absolutely! The cups are delicious even without caramel. If you prefer less sweetness or a cleaner presentation, serve with powdered sugar, a light vanilla glaze, or simply plain.

Q: Will this recipe work with other apples?
Yes, though Granny Smith apples are ideal for their tartness and firm texture. Softer apples (e.g. Gala or Fuji) may break down faster, so adjust cooking time and dice more coarsely.

Q: How do I make the recipe bigger or smaller?
To make fewer cups, halve the ingredient quantities. For more cups, double the recipe and use additional muffin tins. Just maintain proportions and timing, checking baking doneness accordingly.

Conclusion

I hope you enjoy making these Apple Crisp Cookie Cups as much as I enjoy sharing them with you. They embody the comforting flavors of apple crisp—warm, spiced apples and buttery oats—but in a fun, handheld cookie format. Whether you bake them for a cozy dessert night or share them at a gathering, their charm and flavor shine through. Thank you so much for reading and trusting me with your baking adventure. May your kitchen fill with sweet aromas, your family delight in every bite, and your heart feel the joy of creating something delicious. Happy baking—and happy sharing these cozy little treats with loved ones!