Fun, easy Mini Apple Pie Cookie Cups are a must-have dessert that you can hold in the palm of your hand. Each bite of tender cookie and homemade apple filling is a little piece of heaven!
It’s no secret that we are big fans of apple pie around here – from Apple Pie French Toast Casserole to Apple Pie Poptarts, Dutch Apple Pie to Apple Pie Bombs, we love apple pie in any form. Which is why I am so excited to share this combination of apple pie with something else I love: apple pie and cookie cups!
If you’re not familiar, cookie cups are mini-crusts made out of cookie dough, and they are fantastic for making creative desserts with all kinds of fillings. For this recipe, I’m using sugar cookie dough and apple pie filling to make a sweet, individually-sized version of real apple pie.
What You’ll Need
There are basically three things you’ll make for these cookie cups – the cookie crusts, the Homemade Apple Pie Filling, and the crumb topping. Each one is super simple.
For the Crust and Pie Filling
- Sugar Cookie Dough: I use Pillsbury’s refrigerated sugar cookie dough. This is easy to find in almost any grocery store, and bakes up perfectly into a cookie crust.
- Apples: Peel, core, and chop the apples into bite-sized pieces.
- Butter: For cooking the apple filling.
- Flour: For thickening the filling. You could also use cornstarch.
- Sugar: Since the cookie crust is already sweet, you don’t need a whole lot. I use a mix of brown sugar and granulated sugar.
- Apple Pie Spice: You can use store-bought, or make your own Homemade Apple Pie Spice!
For the Crumb Topping
- Butter: This should be cold, and cut into small cubes.
- Sugar: Just brown sugar is perfect for a flavorful crumb topping.
- Flour: To give the topping its crumbly texture.
- Caramel Sauce
- Ice Cream
- Whipped Cream
What Are the Best Apples for Apple Pie Filling?
I like to use a mix of Granny Smith and Honey Crisp, but you can use any apple you prefer. It’s usually a good idea to use at least one tart or boldly-flavored apple, so that the pie filling doesn’t turn out bland.
Another great thing about this recipe is the “fun” factor. It’s easy, hands-on, and will make your kitchen smell heavenly. Shaping the little cookie cups and filling each one with homemade apple filling is a great activity to share with kids! (Remember to always supervise baking activities closely to prevent burns or cuts.)
- Get the Oven and Muffin Tin Ready. To get started, preheat your oven to 350°F. While it heats up, spray a muffin tin with nonstick baking spray. You could also use butter or shortening instead, but baking spray tends to work really well in this kind of recipe.
- Shape the Cookie Crusts. Next, cut the roll of cookie dough into 12 equal pieces. (This is easy if you cut the dough in half, and then cut each half into two equal pieces. Now, cut each piece of dough into thirds. They’ll be on the small side.) Press the dough pieces into the muffin tin, to make twelve little crusts.
- Bake the Crusts. Slide that muffin tin into the preheated oven, and bake the cookie cups for about 10 minutes. Take them out and let them cool off for about 5 minutes. While the cookie cups are baking and cooling, you can start on the filling.
- Make the Apple Pie Filling. Set a skillet over medium heat, and add the butter. Let the butter melt, and then dump in your apple pieces. Let them cook for about 5 minutes before stirring in the flour, followed by the sugar, and then the apple pie spice. Cook this mixture together for 3 minutes longer, stirring and turning down the heat if necessary, so that it doesn’t burn.
- Fill the Cookie Cups and Finish Baking. Spoon the apple filling into the slightly-cooled cookie cups. Set them aside, and make the crumb topping. To do this, combine the butter, brown sugar, cinnamon, and flour, using a fork to mash and break it up into a crumbly, sandy mixture. Sprinkle this over the apple pie cookie cups, and bake for 10 minutes.
- Enjoy! Serve the apple pie cookie cups warm. You can add a scoop of ice cream, whipped cream, and/or a drizzle of caramel sauce, if desired.
Tips for Perfect Mini Apple Pie
Before you start baking, I hope you’ll take a second to check out these helpful recipe tips. Shortcuts and cookie crusts for the win!
- About the Dough: These are ultra-simple to make with refrigerated sugar cookie dough, but if you like, you can definitely substitute homemade sugar cookie dough instead.
- Crust Thickness: If you prefer a thicker cookie crust, you can use 2 packages of cookie dough. Divide each roll into 6 pieces, instead of 12.
- Apple Pie Filling: In a hurry? Use a can of apple pie filling – easy peasy!
- Unmolding the Apple Pie Cookie Cups: If your muffin tin was well-greased, the cookie cups should come out without too much trouble. You can run a butter knife around the edge of each muffin well, to loosen the sides of the cookie cups. A small offset spatula, or dinner fork, can be helpful for lifting them out of the tin.
Storing the Extras
Apple pie cookie cups should be kept in an airtight container. They’ll keep at room temperature for 2 days, and a couple of days longer if you store them in the fridge.
Yes, these freeze well! First, cool them down to room temperature, and then place them on a plate or cookie sheet and stick them in the freezer. Once they’re frozen solid, arrange them in an airtight container. If you need to stack them on top of each other, place a sheet of parchment or wax paper between the layers so they don’t get stuck to each other. Freeze for 3 months.
Thaw in the fridge before serving. You could also take them out of the freezer and put them directly in a 350°F oven for 10 – 15 minutes, if you’d rather serve warm apple pie cookie cups.
For the Crust and Filling:
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough
- 3 cups apples, cut into small bite-sized pieces
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon apple pie spice
For the Crumb Topping:
- 4 tablespoons cold butter, cubed
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- caramel sauce
- ice cream
- whipped cream
- Heat the oven to 350°F and spray a muffin tin with non-stick baking spray.
- Cut the cookie dough into 12 equal pieces and press each piece into the muffin tins.
- Bake the cookie cups for 10 minutes. Remove and cool for 5 minutes.
- While the cookie cups are baking, make the pie filling. In a skillet over medium heat, melt the butter. Add the apples and cook for 5 minutes, then stir in the flour. Add the sugar and apple pie spice and cook for another 3 minutes.
- Spoon the apple filling into the cookie cups. Set aside.
- Make the crumb topping by combining the butter, brown sugar, cinnamon, and flour with a fork till it forms a small crumbly texture. Sprinkle over the apple filling.
- Place in the oven and bake for another 10 minutes.
- Remove and serve with a drizzle of caramel sauce and a scoop of ice cream.
Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 79mgCarbohydrates: 31gFiber: 1gSugar: 24gProtein: 1g
More Perfect Fall Desserts
- Cinnamon Baked Apples
- Maple Glazed Pumpkin Donuts
- Apple Streusel Cake
- Brown Sugar Sweet Potato Pie
- Caramel Pumpkin Cobbler
- Bakery Style Pumpkin Muffins
- Soft Pumpkin Cookies
- Easy Apple Cinnamon Muffins
- The Best Pumpkin Cheesecake
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