While everyone else is busy freaking out over pumpkin season, I’m way more excited about apple season. I love apple flavored things, and I love them even more when you put them with fall flavors like caramel and cinnamon. Hence, today’s recipe include all of my favorite things in the form of these heavenly mini caramel apple cookie cups.
Plus, this is the easiest caramel recipe I’ve ever made, and I’m pretty sure I’ll never make caramel sauce any other way after this. Topped with sweet and syrupy Granny Smith apple chunks, the flavors all come together with the light crunch of the cookie shell, baked with more cinnamon, nutmeg and brown sugar. Seriously, these are my new favorite thing, and I plan on making many more cookie cup inspired desserts now.
Now, on to the recipe!
- 3/4 cup butter, soft
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 2 tsp corn starch
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/4 tsp salt
Preheat the oven to 350 degrees. Lightly spray a mini muffin pan with cooking spray and set aside.
In one bowl, whisk together the flour, baking soda, corn starch, cinnamon, nutmeg and salt and set aside. In the bowl of your stand mixer, beat the softened butter and mix in the sugars, beating until creamy. Add the vanilla and egg, and mix well for bout 10 seconds. Slowly mix in the dry ingredients in batches until the dough becomes thick and slightly crumbly.
Scoop 1-inch balls of dough into the muffin cavity and press down lightly with your fingers to fill the cavity about 3/4 full. Bake for 9-11 minutes until barely brown around the edges. Remove from the oven and immediately press a tablespoon into the middle of each cookie to make them into cups. Careful not to burn yourself!
Let the cookies cool on a wire rack while you make the fillings.
For the caramel filling, make a half-batch of my 4-ingredient caramel sauce. If you make a whole batch, you’ll have lots left over, which is totally OK for a hundred reasons.
Pour the caramel into the cooled cookie cups and set aside.
Carmelized apple topping:
- 1 apple (Granny Smith preferred), chopped into small squares
- 1 tsp cinnamon
- 1/4 cup butter, melted
- 3 tbsp brown sugar
Melt the butter in a skillet on medium-heat. Toss in the apples and cinnamon and let simmer until apples are soft, about 4-5 minutes. Sprinkle the brown sugar and let simmer for another 2 minutes until the mixture becomes syrupy.
Scoop the apple chunks on top of the caramel filling and serve warm! Next to a scoop of ice cream or a cup of coffee, these little guys are the stuff of miracles. If you can’t eat them right away, store in an airtight container in the fridge, and reheat in the microwave for about 10 seconds to reheat before eating. Enjoy!