Apple Crisp Cookie Cups - Apple Holler

Red Apples

Apple Crisp Cookie Cups

– 1 1/4 c. brown sugar (divided)
– 3/4 c. granulated sugar (divided)
– 2 sticks unsalted butter, softened (plus more for cooking apples)
– 2 eggs
– 1 tsp. vanilla
– 1 1/4 c. all-purpose flour
– 1 3/4 c. rolled oats
– 1 tsp. baking powder
– 1/2 tsp. ground cinnamon
– 1/2 tsp. kosher salt
– 6 apples, peeled, cored and finely chopped
– 2 tsp. cornstarch
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground cinnamon
– Caramel sauce, for serving
1. Preheat oven to 350°. Grease 2 muffin tins. In a large mixing bowl using a hand mixer, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
2. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set.
3. While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.
4. Melt about 2 tablespoons butter in skillet over medium-high heat. Add apples and cook until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.
5. Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.
6. Enjoy!