This cinnamon cookie cup with caramelized apple filling has a nice tart and sweet taste!
After I made my salted caramel filled chocolate chip cookie cups, I thought it may be nice to make cookie cups with apples. My question was if I should make the cookie cups soft or crispy. I decided to try both of them. I was sure it would be nice with crispy cookie dough as I love apple crumbles. I wondered how they would be with a soft dough, so I tried it first.
You may wonder how it ended up. Although I like crispy dough and soft apple combination a lot, I like these soft and slightly chewy cookie cups with caramelized apples too. I thought of making my caramel sauce but as I’ve recently used it in my chocolate chip cookie cups, I tried something different. I caramelized the apples with sugar and butter and fill the cups with them. The caramel sauce you see in the pictures come from that caramelizing process. You can see the steps below.
I start with apples: I peel, core and slice the apples into small pieces. Then I place them into a small bowl and toss them with cinnamon and nutmeg. I set aside the bowl.
Next, I put the sugar in a medium pan and caramelize at low heat. When the sugar melts, I take it from the heat and immediately add in the cube butters and stir until the butter melts and the mixture is smooth. Then I add the cube apples and stir until the apples are soft. I set aside the caramelized apples and start to make the dough.
How to Make Cinnamon Cookie Cups with Step by Step Pictures
First, I combine flour, ground cinnamon, cornstarch and baking soda in a big bowl and set aside.
Then I place the butter into the mixing bowl of my stand mixer and beat with paddle attachment until it is soft for almost 2 minutes. Then I add the sugar and cream until light and fluffy. Later, I add the egg and mix until combined. Finally I add the flour mixture in 2-3 batches and mix until totally incorporated. I scrape down the sides and bottom of the bowl as needed during these steps.
I divide the dough into equally 12 pieces(59-60grams). After I roll them into balls, I press them onto bottom and up sides to give a cup shape with my fingers. I bake them for 11- 12 minutes until they are golden brown. When the cookie cups are out of the oven, they are puffed. So, I gently press the center with a measuring spoon to give their cup shape again.
I remove the cookie cups with a toothpick after they cool in the pan for 10 minutes.
Then I fill the cups with 1 tablespoon of caramelized apples. That’s all! Yummy cookie cups are ready!
These cinnamon cookie cups are tart and sweet with caramelized Granny Smith apples.
- 360 g (2 big or 3 medium apples) apples peeled, cored, cut into small cubes*
- 1 teaspoon ground cinnamon
- 1/4 teaspoon of nutmeg**
- 140 g (2/3 cup) granulated sugar
- 57 g (1/4 cup) butter, at room temperature, cut into cubes
- 280 g (2 cups) all-purpose flour (dip and sweep)***
- 170 g (3/4 cup) butter, at room temperature, cut into cubes
- 150 g (2/3 cup) packed brown sugar
- 70 g (1/3 cup) white granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 large egg
Toss the cubed apples with cinnamon and sugar in a small bowl. Set aside the bowl.
Place the sugar in a medium pan over medium-low heat. Don’t stir but swirl the pan so the sugar can melt evenly. If you see some parts are liquid, and some parts are still not melted, put the melted sugar on top of unmelted sugar using a heat proof long spatula. This helps melted part not to burn but unmelted part to melt. As the sugar melts and turns to amber color, remove the pan from the heat and immediately add in the cube butters and stir until the butter melts and the mixture is smooth. Place the pan over med-low heat and add the cube apples and stir until the apples are soft or until you reach the consistency you prefer. Remove from the heat and set aside.
Preheat the oven to 325°F(165C°). Grease regular size cupcake pan and set aside.
Mix flour, ground cinnamon, cornstarch and baking soda in a big bowl. Set aside.
Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add in the brown and white sugar and cream on medium speed until light and fluffy. Add the egg, mix well. Finally, add flour mixture in 2-3 batches until it is totally incorporated. During these steps, stop the machine and scrape down the sides and bottom of the bowl with rubber spatula as needed to be sure they are all mixed.
Divide the dough into equally 12 pieces(59-60grams). Roll the dough into balls. Press the balls onto bottom and up sides to give a cup shape with your fingers. Bake for 11-12 minutes until they are golden brown. The cookie cups will be puffed when they are out of the oven. Using the back of a measuring spoon, gently press the center to give their cup shape again. Let the cookie cups cool in the pan for 10 minutes. Gently remove them with a toothpick. When the cookie cups are cool, fill each with 1 tablespoon of caramelized apples.
*I use Granny Smith for its tart flavor, you can use any apple you want. **You can use 1/8 teaspoon of nutmeg if you don't want to feel the taste too much.