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Since we bought our house six years ago, Thanksgiving dinner has been hosted at our house. One of the main reasons I fell in love with our house was the giant kitchen. As soon as I stepped inside, I envisioned big family meals and holiday gatherings in the space. I was right. It’s one of the most used rooms of the house. When company is over, it’s where we all gather together to enjoy a nice meal or yummy dessert. Speaking of dessert, with Thanksgiving just a few weeks away, I’ve been busy trying out new recipes to serve this year. One recipe that is definitely making the cut are these Apple Pie Cookie Cups. A little bit cookie, a little bit apple pie but all the way delicious!
I love baking and not just around the holidays. Desserts are my thing and I’m always trying out new recipes and treats to serve at parties. This time of year though, cookies are on my brain. Between planning our annual kids cookie bake and baking for a cookie exchange, cookies are on my mind.
These Apple Pie Cookie Cups combine everything I love about a warm, delicious slice of apple pie and the crunchy goodness of a cookie.
Plus, they’re easy to make! You know I love easy recipes.
The cookie cups are made using a mini cupcake pan and NESTLE® TOLL HOUSE Harvest Apple Refrigerated Cookie Dough I found in Walmart. I was actually picking up some chocolate chip cookie dough and a can of Libby® 100% Pure Pumpkin and NESTLE® Carnation Evaporated Milk for mini pumpkin pies when I stumbled upon these yummy little guys. The cookie dough combines apple pieces, apple-flavored filling and cinnamon with a sweet cookie. As soon as I saw them, I knew exactly what I was making. I could just taste the yummy vanilla ice cream mixing with the gooey apple pieces in the cookie dough. My mouth was watering in the store so I knew they’d be good!
To make the cookie cups, simply place one cookie piece into a well greased mini cupcake pan. I sprayed mine down with a non-stick baking spray to make for easy removal.
Using a melon baller (or your fingers if you don’t have a melon baller handy) press down on the cookie dough so it spreads up the sides forming a cup. Be sure to spray the melon baller with some non-stick cooking spray otherwise it will stick to the dough.
The cookies take about 15 minutes to bake and the cookie dough spreads during cooking, so after about ten minutes remove the pan from the oven and using the back of the melon baller again, press the center of each cookie to re-form the cup. Place back in the oven for another five minutes until done.
Remove and allow cookies to cool completely before trying to remove from the pan or they will crumble.
Once cookies are cool remove gently and place on serving tray or plate.
Using the melon baller as a mini ice cream scoop, scoop a little vanilla ice cream into the cookie cup.
Top with a dollop of whipped cream and a drizzle of caramel sauce.
All I can say is YUM! I made these last weekend and had some friends over to try them out and they were gone in seconds! If you plan on making these this Thanksgiving be sure to pick up plenty of cookie dough found in the refrigerated section in Walmart! Your guests will thank you!
Be sure to Pin the recipe for later!
Be sure to check out more delicious holiday recipes on the Flavorful Moments Pinterest board and print out this holiday printable for when you do your own holiday baking!
This looks amazing. I have not tried NESTLE® TOLL HOUSE Harvest Apple Refrigerated Cookie Dough but I will now. It sounds amazing. These are the perfect holiday treat. My kids would gobble them up!! Thanks for sharing this recipe! -client