Apple Crisp Cookie Cups


Apple Crisp Cookie Cups are a perfect combination of delicious, simple, and fun. It’s a great treat to satisfy your sweet tooth without all of the guilt! These cookie cup treats are so delicious and easy to make. You can fill them with ice cream or just enjoy them as is. I love rustic recipes, so these cookies remind me of a delicious apple crisp dessert.

Apple Crisp Cookie Cups

Since there are oats, it is essentially a healthy food.

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YIELDS:15 – 20



Cooking spray 

1 c. 

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

1 1/4 c. 

brown sugar (divided)

3/4 c. 

granulated sugar (divided)

large eggs

1 tsp. 

pure vanilla extract 

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

Granny Smith apples, peeled, cored and finely chopped

1 1/2 tsp. 


1/2 tsp. 

ground nutmeg

1/2 tsp. 

ground cinnamon

Caramel sauce, for serving


  1. the oven to 350 degrees. Cooking spray should be used to grease 2 muffin tins. Use a hand mixer to beat butter, 1/2 cup brown sugar, and 1 cup granulated sugar in a sizable mixing bowl until they are light and fluffy. Mix in the eggs and vanilla after adding them. Add the salt, cinnamon, baking powder, flour, and oats and whisk just until incorporated.
  2. Scoop dough into muffin pans with a medium cookie scoop and press to flatten.
  3. Bake for 18 to 20 minutes, or until cookie cups are golden brown and firm.
  4. Make the cups while the cookies are still warm. To form cups, coat the bottom of a tiny shot glass with cooking spray and press the glass firmly into the center of each cookie. After 10 minutes, move to wire cooling racks to finish cooling in the pan.
  5. Over medium-high heat, melt about 2 tablespoons of butter in a medium skillet.
  6. Once added, sauté the apples until they start to soften. Cook until soft and caramelized by adding the remaining 1/4 cup of brown sugar, 1/4 cup of granulated sugar, cornstarch, nutmeg, and cinnamon.
  7. Put some apple filling in each cup. Caramelize and drizzle before serving warm or at room temperature.

Apple Crisp Cookie Cups

A creative take on the classic apple crisp are these Apple Crisp Cookie Cups! Oatmeal crisp cookie cups that are both chewy and crisp are stuffed with a handmade apple filling flavored with cinnamon.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Cookies, Dessert, Pie

Cuisine: American, Dessert

Servings: 20 cups


For the Oatmeal Cookie Cups:

  • 1 cup salted butter softened
  • 1 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1¾ cups old-fashioned oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

For the Apple Filling:

  • 2 Tbsp butter
  • 3 large Granny Smith apples peeled, cored, and diced small
  • 1/2 cup light brown sugar
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Caramel sauce and vanilla ice cream, optional


  • Set oven to 350 degrees Fahrenheit. Grease 20 cavities in two muffin tins generously. Place aside.
  • For the cookie cups, whip the butter and sugars in the bowl of a stand mixer for about a minute, or until frothy and light. One at a time, add the eggs, mixing well after each addition and scraping down the bowl’s sides as necessary. Add the vanilla extract last. When the dough starts to come together, add the flour, oats, baking powder, cinnamon, and salt.
  • Place generous Tablespoonfuls of cookie batter into each muffin tin that has been buttered. To better fit the dough into the shape of the muffin cavity, lightly press it down with your fingertips. 18 to 20 minutes of baking. After about 10 minutes of cooling in the pan, press the handle of a wooden spoon or the bottom of a shot glass into the center of each biscuit cup.
  • Make your own apple filling while the cookie cups are baking. Melt the butter in a medium skillet over medium heat. The apples should be added and sauteed until just softened. For about 5-7 minutes, until thickened and caramelized, combine the sugar, cornstarch, and spices.
  • Place the cookie cups on a wire rack after carefully removing them from the pans. Each cookie cup should be filled with homemade apple filling. If preferred, serve with ice cream and caramel sauce.

Apple Crisp Cookie Cups

The ideal comfort food, these Apple Crisp Cookie Cups blend traditional oatmeal cookies with homemade apple pie filling.

Course Dessert

Cuisine American

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Total Time 2 hours


Calories 259kcal


Apple Pie Filling:

  • 6 cups Granny Smith apples 4-5 apples, peeled and chopped
  • 1 Tbsp lemon juice
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • pinch salt
  • 2 cups water

Oatmeal Cookie Cups:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla
  • 3 cups rolled oats

Sugar Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp water


Apple Pie Filling:

  • In a medium bowl, combine the apples and lemon juice; put aside.
  • Combine sugars, cornstarch, and spices in a medium pot. Add some water. Cook till boiling at a medium heat. For two minutes, cook. Regain a rolling boil and add apples. Sautee till tender (10-15mins). Complete cooling.

Oatmeal Cookie Cups:

  • Mix the flour, cinnamon, baking soda, and salt in a medium bowl. Place aside.
  • Beat the butter and sugars in a bowl of an electric mixer on medium-high until they are light and fluffy (approx. 3 minutes).
  • One egg at a time, beating well after each addition, add the remaining eggs, and beat on high for one minute. Include vanilla.
  • Mixer should be on low when you add the flour mixture; mix well. Oats should be added and mixed just enough.
  • Cooking spray two standard-sized muffin pans. Scoop dough into muffin tins with a large cookie scoop (3 Tbsp), then press down and push up the sides to form cups.
  • Set the oven to 350°F. approximately 15 minutes, or until browned and mostly set, in the oven.
  • When removing from the oven, make a well in the center by pressing down hard with a small jar or container (if necessary). Cool in the pans for 15 minutes, then transfer to a wire rack to finish cooling.


  • Fill each cookie cup with apple pie filling using a tablespoon; top with sugar glaze, if preferred.

Calories: 259kcalCarbohydrates: 43gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 114mgPotassium: 104mgFiber: 2gSugar: 27gVitamin A: 275IUVitamin C: 1.7mgCalcium: 27mgIron: 1mg

Apple Crisp Cookie Cups

These delicious and simple to prepare apple crisp cookie cups are to die for! The borders of cinnamon oatmeal cookie cups are crunchy, while the centers are soft and chewy. They go incredibly well with apples that have been caramelized.

Course: Dessert

Prep Time: 25 minutes

Cook Time: 24 minutes

Total Time: 49 minutes

Servings: 10 cookie cups

Calories: 318kcal


Caramelized Apples

  • ▢400 g (2 large apples, 3 and ⅓ cups) Granny Smith apples, peeled, cored, cut into small cubes
  • ▢2 teaspoons lemon juice
  • ▢1 teaspoon ground cinnamon
  • ▢¼ teaspoon ground nutmeg
  • ▢70 to 105 g (⅓ to ½ cup) granulated sugar*
  • ▢30 g ( 2 tablespoons) unsalted butter, at room temperature, cut into cubes
  • ▢1 teaspoon cornstarch
  • ▢1 tablespoon water

Oatmeal Cinnamon Cookie Cups

  • ▢115 g (½) unsalted butter, at room temperature, cut into cubes
  • ▢110 g (½ cup) packed light brown sugar
  • ▢50 g (¼ cup) granulated sugar
  • ▢1 large egg
  • ▢140 g (1 cup) all-purpose flour (dip and sweep)**
  • ▢2 teaspoons ground cinnamon
  • ▢2 teaspoons cornstarch
  • ▢½ teaspoon baking soda
  • ▢110 g ( 1 cup and 2 tablespoons) rolled oats

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Caramelized Apples

  • In a medium bowl, combine the lemon juice and the cubed apples. Set the bowl aside.
  • In a small bowl, combine the sugar, cinnamon, and nutmeg.
  • Stir together cornstarch and water in a small bowl. Set the bowl aside.
  • In a sizable pan set over medium heat, melt the butter. Apples should be added to the melted butter and stirred until the apples are mushy. The sugar mixture is then added. Add the cornstarch after the sugar dissolves and the mixture begins to boil. When the sugar thickens, turn off the heat.

Cinnamon Oatmeal Cookie Cups

  • Set the oven’s temperature to 350°F (177°C). Organize a regular-sized cupcake pan with grease.
  • In a large bowl, combine the flour, cornstarch, baking soda, and ground cinnamon. Place aside.
  • Use a hand-held mixer or the paddle attachment on a stand-mixer to beat the butter in a large basin for 1 to 2 minutes, or until it is soft. On medium speed, mix in the cream, brown and white sugar, and sugar until frothy. As you combine, add the egg. After that, add the flour mixture and stir well to combine. Rolling the oats in last, and combining well. Stop the machine after each of these steps and use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is blended.
  • It will be a very sticky dough. (If you’d like, you can chill the dough for almost 30 minutes, but you don’t actually need to because the dough is sticky and easy to form into a cup.) To fill the muffin tin, use a spoon. Equally divide the dough into 10 pieces (each weighing around 2 1/2 tablespoons or 55 grams). With a spoon, press them onto the bottom and up the sides to create a cup shape.
  • They should bake for 14 minutes or until golden brown. The cookie cups will be puffy when they come out of the oven. To restore their cup shape, gently press the center with a small glass. To reduce the chance of the glass sticking, place a piece of parchment paper underneath. After the cookie cups have cooled in the pan for 15 minutes, remove them from the sides using a toothpick.


  • Caramelized apples should be poured into the cups. If you’re not going to eat it right away, fill the cups when you’re ready because the apples will soften the crust.


*I use 105g(½ cup) sugar when I top the caramelized apples with ice cream. I drizzle extra caramelized sugar that is left in the pan over ice cream.   If you eat it plain,  you can use 70g (⅓ cup) sugar.    

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