Apple Crisp Cookie Cups

This is what happens when you mix apple pie and cookies together. A delicious treat that is especially perfect for those crisp autumn evenings on the porch with the family. Just add vanilla ice cream in a small cup on the side!

Total Time: 50 Minutes (Prep - 30 Minutes, Cook - 20 Minutes)

Servings: 15-20 cups

Ingredients

• Cooking spray

• 1 cup (2 sticks) butter, softened (plus more for cooking apples)

• 1 1/4 cup brown sugar, divided

• 3/4 cup granulated sugar (divided)

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/4 cup all-purpose flour

• 1 3/4 cup rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt

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

• 1 1/2 teaspoon cornstarch

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• Caramel sauce, for serving

Instructions

1. Preheat oven to 350 degrees. Grease two muffin tins with cooking spray.

2. In a large mixing bowl using a hand mixer, add butter, 1 cup of brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy.

3. Add eggs and vanilla and mix until evenly combined.

4. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.

5. Using a medium cookie scoop, coop dough into muffin tins and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.

6. While the cookies are still warm, make the cup. Spray the bottom of a small shot glass with cooking spray and press shot glass down into the center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling rack to cool completely.

7. Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften.

8. Add remaining 1/4 cup brown sugar, 1/4 cup granulated sugar, cornstarch, nutmeg and cinnamon and cook until soft caramelized.

9. Spoon apple filling into cups. Drizzle with caramel sand serve warm or at room temperature.