Description
These Apple Crisp Cookie Cups combine the warmth of cinnamon oatmeal cookies with the sweet, tender texture of caramelized Granny Smith apples. Perfectly soft and chewy in the center with crisp edges, these cookie cups are an easy and delightful treat for any occasion.
Ingredients
Scale
Apple Filling
- 400 g (2 large apples, 3 and 1/3 cups) Granny Smith apples, peeled, cored, cut into small cubes
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 70 to 105 g (1/3 to 1/2 cup) granulated sugar*
- 30 g (2 tablespoons) unsalted butter, at room temperature, cut into cubes
- 1 teaspoon cornstarch
- 1 tablespoon water
Cookie Cups
- 115 g (1/2 cup) unsalted butter, at room temperature, cut into cubes
- 110 g (1/2 cup) packed light brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 140 g (1 cup) all-purpose flour (dip and sweep)**
- 2 teaspoons ground cinnamon
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 110 g (1 cup and 2 tablespoons) rolled oats
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine the diced Granny Smith apples with lemon juice, cinnamon, nutmeg, and granulated sugar. Cook over medium heat until the apples start to soften. Dissolve the cornstarch in water and stir it into the mixture along with the butter cubes. Continue cooking and stirring until the filling thickens and the apples are tender but still hold shape. Remove from heat and set aside to cool.
- Make the Cookie Dough: In a large bowl, cream together 115 g unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully incorporated. In a separate bowl, whisk together the flour, cinnamon, cornstarch, and baking soda. Gradually blend the dry ingredients into the wet mixture. Stir in the rolled oats until evenly combined.
- Form Cookie Cups: Preheat your oven to 350°F (175°C). Using your hands or a spoon, evenly divide the cookie dough into 10 portions, pressing each portion into the cups of a greased or lined muffin tin to form a cup shape with a hollow center.
- Add Apple Filling: Spoon a generous amount of the cooled apple filling into the hollow center of each cookie cup, slightly mounding it but not overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for about 22 to 24 minutes, or until the cookie edges turn golden brown and the filling is bubbly.
- Cool and Serve: Remove the cookie cups from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- You’ll love these apple crisp cookie cups that are delicious and easy to make! Cinnamon oatmeal cookie cups are soft and chewy in the middle, crispy at the edges.
- They make a perfect combination with caramelized apples, creating a classic apple crisp flavor in a convenient, handheld form.
- Feel free to adjust sugar quantities depending on your sweetness preference or the tartness of the apples.
- These cookie cups are ideal for serving at gatherings, as a dessert, or a special snack.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 318 kcal
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg