These Apple Crisp Cookie Cups combine classic oatmeal cookies with homemade apple pie filling for the perfect comfort food.
I am eternally grateful to friends and family members who help me come up with recipe ideas. Sometimes I have a list of things I want to bake, but inevitably that runs out, and then, in a panic, I ask people for suggestions.
The idea for these Apple Crisp Cookie Cups came from my friend Sharai who loved my Caramel Cookie Cups so much that she wanted to come up with alternatives that I could make and she could eat.
Who am I to say no to that?
I know apples and apple pie are technically more of a fall dessert, but really there’s no bad time for apple pie anything.
How to Make these Apple Crisp Cookie Cups
These cookie cups are really easy to make, I promise. I used my favorite Oatmeal Cookie recipe, minus the chocolate chips as the “crust” and then made an apple pie filling to go inside.
I used a large cookie scoop to portion the dough into grease muffin tins, baked them up, and then pressed a small container into the center of each one once they were out of the oven.
This needs to be done while the cookies are still HOT, so be careful not to burn yourself.
The apple pie filling is really easy too — chop up some apples, throw them into a pot with some ingredients and cook until tender.
You’ll want to cool the cookies and the apple pie filling completely before assembly. I made both the day before, but you could make them all on the same day as long as everything cools.
Alternatively, for ease, you could use store-bought apple pie filling instead. It would be just as delicious!
I topped some of these with a simple sugar glaze, but you could use whipped cream or ice cream if you prefer. Or homemade caramel! Yum.
Or you could just eat them straight up like I did.
I recommend microwaving the cookie cups for a few seconds so you get that fresh-baked apple crisp taste and texture. The kids are sure to love these too. Bite-sized and delicious!
You will love these Apple Crisp Cookie Cups. They are the perfect treat for any time of year!
Looking for more Cookie Cup Recipes?
- Turtle Cookie Cups
- Baileys Cheesecake Cookie Cups
- Vanilla Custard Cookie Cups
- S’mores Cookie Cups
- Strawberry Cheesecake Cookie Cups
Tips for these Apple Crisp Cookie Cups:
- The cookie part will soften over time as it sits with the filling.
- The drizzle is optional, but adds another hit of sweetness. You could use homemade caramel too!
- These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
- Best served warm. I recommend microwaving them for 10-15 seconds to heat up!
Apple Crisp Cookie Cups
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
- 1 cup powdered sugar
- 1 Tbsp water
Apple Pie Filling:
- Toss apples and lemon juice in a medium bowl, set aside.
- In a medium saucepan, combine sugars, cornstarch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil. Simmer until tender (10-15mins). Cool completely.
Oatmeal Cookie Cups:
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.
- Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.
- Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.
- Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.
- Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.
Originally Published on Apr 10, 2016
Hello all –
Am wondering if anyone has tried cupcake liners with these cookie cups? I am planning on using the non-stick tart pan with small liners…hope it works. The little ridges on the sides would be kinda cute after they come out. Also strongly considering a little scoop of vanilla ice cream on the side….mmmmm!
Apple Crisp Cookie Shooters….does it get much better than that? 🙂
Hi Terry! I like how you think! Sounds delicious. I haven’t tried the liners myself, but I would probably use a little less cookie dough in each cup if I was doing so. Let me know how they turn out!
Athena Ahlroth-Veatch says
I was wondering what you thought about this filling for a good ol’ fashioned apple pie? This feeling looks so amazing!! Do you have a pie crust recipe that you like?
Hi Athena! I think it would be delicious, though traditionally apple pie filling isn’t cooked first (I don’t think). I’m not much of a pie baker myself!
This is a delicious recipe and the response to this dessert has been very positive. I do have a couple suggestions however. Use a standard size muffin cup, use the BAKING spray that contains flour! it makes all the difference in being able to get the cups out of the pan!! I used a 3 Tablespoon ice dream scoop to measure each cup. Then I used a tablespoon that I covered in more baking spray to spread the dough up the sides of each muffin cup. As soon as the cups are done, use a small juice glass or shot glass, or small measuring that is sprayed with regular non-stick spray to depress the center to form the cup shape. Cool for 15 minutes in the pan as noted in the recipe. Run an off-set spatula or knife around the edges to help loosen. No breakage this time, they all came out perfectly!
Hi Donna! I’m so happy you liked this recipe and thank you for your tips! I’m sure they will be very helpful to others 🙂
Alice McKechnie says
Thank for the tips, I feel excited to make these for sharing in the future and in the present for the grand children.
What is the dough recipe please.
Hi Annette! The recipes are both in the recipe card at the bottom of the post.
Diane Mee says
What kind of cup do you use to make the well? Someone mentioned about making the well first and then baking them. Did that work. Wouldn’t like to know by Friday if possible that’s the day I plan to try to make them.
Hi Diane! I used my fingers to mold them before baking and then I used the cap from my Pam for Baking spray to do the indent. Something like a small jar or shot glass will work fine though too.
Vicki Baker says
Just made these and took the recommendation to chill the dough and I feel like it helped “set”the dough. These are simply delicious! I will make more for Thanksgiving, thank you for the wonderful recipe.
Thanks so much Vicki! Glad you like them 🙂
Hi, can I replace flour with all purpose gluten free flour to make the crust? I would loveeee to try this recipe but I would have to change it to GF! Also if I use mini muffin pan (24 cavities per pan) do you have any suggestions to change the temperature or baking time? Thank you so much inadvance for the great recipe!
Hi Hazel! I think the AP GF flour should work fine. For the smaller pan, keep the oven temp the same but start checking them maybe at 7mins or so? Let me know how they turn out!
Hi Olivia The Caramel Apple Oatmeal cookies sound delish! What is the shelf life for them? I bake cookies & brownies for 2 shops near me and I seal them in food grade bags, usually 3 cookies per bag ( bags are 4 3/4″
x 6 3/4″ 3mil bags) The clientele prefer a soft rather than crunchy cookie. Also what size /weight is each cookie
approximately? Thanks so much for your reply and TERRIFIC recipes. Susie
Can u use a mini pan?if so how much dough?
Hi Lynda! I’ve never used a mini pan myself, but it should work. Try it with 2 tsp of dough maybe?
I’ve made them in the MINI pan – Love that size! LOVE the Cookie Cups. I’m making them again for a Desert Party for a friend…cause they are That Good. No Chocolate Chips..don’t need them.
Think I’ll make the cups ahead of time and filling the day of the party.
Hi Maureen! So happy to head that you liked these 🙂
Soing mine in the mini pans in the morning… Can’t wait.
I hope you love them!
Bobbi Shaftoe says
I just tried these with my kids. Observations: The cookie cup itself is very tasty. We just need to refine the shaping and removing. Ours were too thick on the bottom and too thin on the sides. Several sides cracked off as we removed them. Definitely would chill the dough next time. I’m intrigued by the suggestion to mold them onto the bottom of the muffin tins and may try that next time.
Hi Bobbi! Sorry to hear some cracked on you, but glad you liked them! 🙂
3 tbsp of cookie dough per tin was WAY too much. they all “popped” up and it was messy and not good…I’ve made cookie cups before and this was a nightmare. The apple recipe smells good – but I would just recommend not using 3tbsp 🙂
Hi Monica, 3Tbsp of cookie dough is the correct amount for a standard cupcake tin, which is what the recipe calls for. Perhaps you used a mini cupcake tin? Sorry it didn’t work out for you!
I found that 3 tblsp was too much also, I used 2. And I made the mistake of not chilling the dough for the first batch. It was MUCH easier for the 2nd batch after I chilled it.
KIM GOLIAS says
Could you bake the cups on the back side of the muffin tin? The cups would be formed while baking. I’ve never tried this before.
Hi Kim! I’ve never done it this way so I’m not sure if it would work out.
Do the leftovers need to eat refrigerated? I’m making them ahead of time as a Christmas treat.
Hi Kristi! Ideally, yes. Pop them in the fridge if making in advance and take out 1 hour or so before serving. I actually recommend microwaving them for a fresh-out-of-the-oven kinda taste 🙂
ElaIne Costanza says
Made these & they were delicious. Will say they are big & quite filling. Doubled the recipe & got 48 exactly. They were quite time consuming. Took 5 hours but, again, I did make a double batch & I only had 1 pan to use. I did however use a “gold” muffin pan. No spraying & they came right out without any sticking.
I’m so glad you liked these! I will have to look into that “gold” muffin pan! 😮
Made these yesterday and my husband declared they are his new favorite dessert!!! Had a little apple filling left over after filling 24 cups so I saved it to put over morning oatmeal…..SO GOOD!!! Thank you for the great recipe!
Ohhh good call about the oatmeal! I’m so glad you guys liked these 😀
Hi Olivia! I have my cookie cups in the fridge right now. It made 17 not 24. I used the 3 Tbsp scoop. Anyway, they look good so far 😉. My filling was a bit runny so I heated it up again and added some more cornstarch with water and cooked it some more. I will assemble them tomorrow at my sisters place for Thanksgiving! I can’t wait to try them. I may add a bit of cinnamon to the sugar glaze because I love cinnamon!
Yay!! Let me know how you like them 😀
It took 4 hrs to make 36. They turned out perfect. You need the right cup to press. I used oatmeal raisin pre maid cookie dough. I maid my own apple filling. Topped with Carmel and icing.
They look wonderful. I am wondering if they could be made with packaged oatmeal cookie dough. Has
anyone tried that?
Hi Helen! That should work just fine, I don’t see why not!
Nina lynch says
I love all you cookies the Apple and peanut butter are the best
So glad to hear that! 🙂
Elaine Costanza says
Has anyone had trouble removing the cups from the pan once done? I am thinking about making these & I have made similar recipes & even though I thoroughly sprayed the pan my cups stuck & broke when I tried to take them out.
Hi Elaine! The dough for these is a bit firm due to all the oats, so I hope you don’t have any issues taking them out! My process is typically to press down to make the cups, leave them for 5-10mins, then go around and twist and loosen each one (I mostly just do this to make sure they aren’t stuck), then I leave them in there until they’re stiff enough to remove.
Richard Roloff says
Me as well. Was wondering if I should have let them cool a bit before of seeing them down. Well.oiled and they all broke and won’t come out 😓
Hi Richard! Sorry to hear about your troubles with these. Sounds like they were possibly left in the pans too long when cooling. They will start to stick as they cool. Did you try flipping the pan over and whacking it to see if they might pop out?
I made these for a appy night we had when we were camping. Everyone loved them. I am making them again today for a family dinner. It’s good to low after reading the comments that they can be frozen. Thanks for sharing this recipe with us.
Hi Debbie! So glad you liked these! 🙂