Apple Pie Cookie Cups
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These apple pie cookie cups have all the cozy flavors of a warm apple pie in a fun, bite-sized treat. Warm cinnamon apples fill soft, buttery sugar cookie cups for the perfect mix of gooey and crisp. They’re easy to make with store-bought dough and just the right size for parties, Thanksgiving, or a cozy fall night in.
Why We Love Apple Pie Cookie Cups
- Perfect Make-Ahead Dessert – Bake the cups and prep the filling, then assemble right before serving. You still get that fresh-baked feel without the last-minute stress.
- Cozy Apple Pie Flavor – Gooey cinnamon apples meet buttery cookie cups for the ultimate fall bite in dessert form.
- Quick Semi-Homemade Shortcut – Store-bought sugar cookie dough makes prep easy, even with kids helping in the kitchen.
- Bite-Sized for Sharing – Perfect for fall parties, Thanksgiving dessert tables, or an easy treat after apple picking. They also are really great with my chocolate chip pecan pie bites.
Ingredients For Apple Pie Cookie Cups
Find the full printable recipe with specific measurements and directions below in the recipe card.
- apples I used Granny Smith apples, but you can use any baking apple
- white granulated sugar – I’ve used sugar in the raw which is why it is slightly tan, but any white sugar works.
- brown sugar
- cinnamon – swap pumpkin pie spice or an apple pie spice blend for both the cinnamon and the nutmeg
- nutmeg
- cornstarch
- butter – salted butter works great, mix 1/4 teaspoon of salt into the butter as the butter melts if you have unsalted butter
- water
- sugar cookie dough I used refrigerated dough from the grocery store. You could also use a homemade sugar cookie dough, but I would suggest making a half batch
How To Make Apple Pie Cookie Cups
- Peel apples, then dice into small bite-sized pieces about a quarter inch. Place apple pieces in a large mixing bowl. Add cinnamon, nutmeg, corn starch, brown sugar and white sugar to the apples. Toss well to coat the apples evenly.
- Place a large skillet over medium heat. (I’ve used cast iron here but any skillet works.) Melt the butter, then add the apple mixture. Cook apples for 2-3 minutes or until they just begin to soften.
- Pour water into apple mixture. Continue to cook apples over medium heat for about 10 minutes, stirring frequently. The apples will begin to caramelize and the liquid will begin to thicken. Then remove apples from the heat and set to the side.
- Preheat the oven to 350. Butter a muffin pan, or spray well with non-stick cooking spray or baking spray.
How To Keep Cookie Cups From Sticking In The Pan
A reader let me know her cookie cups stuck to the pan even after a generous coat of cooking spray. I haven’t had that happen with regular spray, but a baking spray with flour in it, like Baker’s Joy, gives you extra insurance for a clean release.
No baking spray? Use a paper towel to rub each muffin cup well with butter, shortening, or oil. Then dust each cup with flour and tap out the extra. It’s the same grease-and-flour trick bakers use for cake pans, and you can watch a quick video of the process on a cake pan here.
- Scoop dough in 1 1/2 tablespoon scoops and place the dough into the bottom of a muffin tin with regular-size muffin cups. I find the easiest way to portion quickly and evenly is to use a medium cookie scoop. Press the dough in the bottom of each muffin tin. Mold the dough up the sides of the muffin tin about ¾ of the way to the top. You can also use the bottom of a small shot glass to press into the dough and shape the dough. The dough layer will feel thin, but don’t worry it will thicken as it bakes.
- Place the muffin pan in the oven. Bake for 11-12 minutes or until the edges of the dough just start to turn a light golden brown. Allow the cookie cups to cool in the pan for about 10 minutes. With the edge of a spatula or butter knife, gently loosen and remove the cookie cups to cool completely on a wire rack.
- Once cool, scoop the apple mixture into the center of each cookie cup. Enjoy cold, or serve warm.
Apple Pie Cookie Cups Variations
- Drizzle with Caramel – Use store-bought or homemade caramel for an extra gooey, bakery-style bite.
- Top with Whipped Cream – A swirl or dollop makes these feel just like mini pies, especially served warm.
- Serve with Ice Cream – Pair with vanilla or butter pecan for a cozy fall dessert plate, or cinnamon ice cream if you can find it!
- Add a Crumble Topping – Bake the crumble from my apple crisp pizza on a sheet pan until golden, then sprinkle it over the filled cups for more crunch.
- Sprinkle with Nuts – Chopped pecans or walnuts add a nice crunch. These also make a great holiday treat on a platter next to my mini pecan chocolate pies.
- Switch the Spices – Try pumpkin pie spice or apple pie spice instead of cinnamon and nutmeg for a twist.
What Apples Can I Use?
For the best apple pie cookie cups, choose apples that hold their shape when baked. Granny Smith is my top choice, but Honeycrisp, Pink Lady, Fuji, and Cortland all work well. A mix of tart and sweet apples gives the most flavor.
Tart Apples (great for balancing sweetness in treats)
- Granny Smith – Tangy, firm, and my go-to for baking.
- Pink Lady – Crisp with a tart-sweet flavor.
- Cortland – Mildly tart and softens just enough in baking.
Sweet Apples (milder flavor, softer texture)
- Honeycrisp – Juicy, crisp, and sweet.
- Fuji – Firm, sweet, and widely available.
- Golden Delicious – Softens more, so pair with a tart apple for balance.
Other apples can fall into these categories too, grocery store signs often tell you if an apple is good for baking. Avoid Red Delicious as they turn mushy and lose flavor. Store apples in the fridge to keep them fresh longer, especially if prepping ahead for the holidays.
FAQ About Apple Cookie Cups
Yes! Just make a half batch of my homemade sugar cookie dough so the dough isn’t too thick in the muffin cups.
Yes, just dice the apples in the filling smaller and drain excess syrup so the cups don’t get soggy.
Grease the muffin tin really well, or use a silicone muffin pan for easy removal. A flour-based baking spray or greasing and flouring each cup helps too.
Yes, store in an airtight container in the fridge for up to 3 days.
Yes! Store cookie cups and filling separately, then fill before serving so they stay crisp.
Yes, freeze the cookie cups and apple filling separately. Thaw the cookies, warm the filling in a pan, then assemble before serving.
I like Granny Smith for a tart bite, but Honeycrisp, Pink Lady, or Fuji are also great choices.
How Long Do These Apple Pie Cookie Cups Last?
Store cookie cups in the refrigerator in an airtight container for up to three days for best freshness. These cookie cups do taste best when fresh, and even better served warm.
More Apple Recipes You’ll Love
Easy Homemade Applesauce
Caramel Apple Slices
Old Fashioned Slow Cooker Apple Butter
Caramel Apple Dump Cake
Apple Pie Cookie Cups
Equipment
- 1 baking spray baking spray like Baker's Joy, spray cooking oil or butter and flour to grease the pan
- 1 muffin tin standard size, you can cook them all at once if you have two 12 muffin pans.
- 1 skillet
- 1 Spatula
- 1 Large bowl
- 1 Wire cooling rack
Ingredients
- 5 medium apples I used Granny Smith apples
- 1 teaspoon cinnamon
- ¼ cup white granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons butter
- ½ cup water
- 16.5 ounces sugar cookie dough I used refrigerated dough from the grocery store.
Instructions
- Peel apples, then dice into small bite-sized pieces about a quarter inch. Place apple pieces in a large mixing bowl. Add cinnamon, nutmeg, corn starch, brown sugar and white sugar to the apples. Toss well to coat the apples evenly.5 medium apples, 1 teaspoon cinnamon, ¼ cup brown sugar, ¼ teaspoon nutmeg, 1 tablespoon cornstarch, ¼ cup white granulated sugar
- Place a large skillet over medium heat. Melt the butter, then add the apple mixture. Cook apples for 2-3 minutes or until they just begin to soften.2 tablespoons butter
- Pour water into apple mixture. Continue to cook apples over medium heat for about 10 minutes, stirring frequently. The apples will begin to caramelize and the liquid will begin to thicken. Then remove apples from the heat and set to the side.½ cup water
- Preheat the oven to 350. Butter a muffin pan, or spray well with non-stick cooking spray or baking spray.
- Scoop 1 1/2 tablespoon scoops of cookie dough into the bottom of the muffin tins. Press the dough in the bottom of each muffin tin. Mold the dough up the sides of the muffin tin about ¾ of the way to the top. The dough layer will feel thin, but don't worry it will thicken as it bakes.16.5 ounces sugar cookie dough
- Place the muffin pan in the oven. Bake for 11-12 minutes or until the edges of the dough just start to turn a light golden brown. Allow the cookie cups to cool in the pan for about 10 minutes. With the edge of a spatula or butter knife, gently loosen and remove the cookie cups to cool completely on a wire rack, about 20 minutes.
- Once cool, scoop the apple mixture into the center of each cookie cup. Enjoy cold, or serve warm.
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Worst recipe I have ever made. Followed the instructions to the letter. Cups cooked great except couldn’t get them out of the muffin tin after spraying them liberally with cooking spray and letting them cool. I had used two 16.5 packages of refrigerated sugar cookie dough – 24 cookies per package (since I needed a larger batch for a pot luck gathering). Every one of the cookies stuck to the pan. So now the birds in my backyard are enjoying the remnants. I did however make the filling and will enjoy that as a chunky applesauce.
Oh no, I’m so sorry, especially with a potluck coming up! That’s so frustrating Lynda. The method in this recipe is the same one Pillsbury recommends for their own cookie cups– cool about 10 minutes, run a knife around each one, then lift them out. Theirs use a mini muffin pan, while these are made in a regular size pan with the dough pressed thinner up the sides, so the bake time is a little shorter. When cookie cups still stick, it’s usually an older muffin tin (even nonstick ones lose their grip over time) or cups that are a touch underbaked in the middle. I love that you turned the filling into chunky applesauce though, great save! And lucky birds.
This looks like a yummy recipe and I will be making it.
Thank you for sharing
You are so welcome Joyce, I hope you enjoy! Let me know how it goes!