These Darling Dessert Cups Will Be The Star of Your Next Holiday Party

In a delicious food mash-up we combine our favorite sugar cookie recipe with a homemade apple pie filling to create delectable Apple Pie Cookie Cups. Every time I make these the batch disappears in a matter of days—with nothing left but crumbs to show for it. And I can’t say I’m surprised!

Sweet, soft sugar cookies make the perfect bed for a heaping spoonful of homemade apple pie filling. And when they’re topped with caramal sauce? They’re the ultimate fall dessert! If you’re looking for a delicious treat to make this fall (or any time!) give these a try.

Ingredients

For Sugar Cookie Cups

1 1/4 cups white sugar

1 cup butter

3 egg yolks

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

For Apple Filling

2 cups chopped peeled Granny Smith apples about 2 medium

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons packed granulated sugar

For Caramel Sauce (optional)

1/2 cup packed cup brown sugar

1/2 cup granulated sugar

1/2 cup half-and-half

4 tablespoons butter

Instructions

For Sugar Cookie Cups

Preheat oven to 350 degrees F. Grease a mini muffin pan.

Cream together sugar and butter. Beat in egg yolks and vanilla.

Add flour, baking soda, and cream of tartar. Stir. Taking a heaping tablespoon and scoop into mini muffin pans. Press a indent with the back of a teaspoon or your thumb.

For apple Pie Filling:

In 10-inch skillet, melt butter over medium-high heat. Add apples and apple pie spice; cook 5 minutes or until apples are tender. Sprinkle with sugar; cook 2 minutes or until mixture is syrupy. Allow to cool completely. Spoon into indented cookies.

Bake cookies for 10-12 minutes or until edges are lightly golden.

For Caramel Sauce:

In a saucepan,combine brown sugar, granulated sugar, half and half and butter over medium-low heat. Whisking and stirring for 5-7 minutes, it will thicken.

Turn off the heat, cool slightly. Pour over apples just before serving. Store remaining sauce in a jar in the fridge.

Store cookies at room temperature for up to 3 days