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Hey there, dessert lovers! Today, I’ve got a treat that’s gonna make your taste buds do the happy dance. Imagine sinking your teeth into a Salted Caramel Apple Cinnamon Cookie Cup—yeah, it’s as awesome as it sounds. These little bites of heaven are like a flavor explosion in your mouth, and we’re about to spill the beans on how to whip ’em up. So, picture this: you take a bite, and first, you get that buttery, cinnamon-crumbly cookie goodness, like a Snickerdoodle if you will. Then, BAM! The salted caramel kicks in, and you’re in sweet, gooey heaven mixed with the comforts apples and cinnamon bring. Then, just when you think it couldn’t get any better, that drizzle of salted caramel sauce on top swoops in to make your taste buds do a happy dance. It truly captures the essence of apple pies and all things fall! A twist on my Caramel Apple Pie Cookies! What makes these cookie cups truly next-level is the epic battle between sweet and salty. It’s a bit more sweet than salty, after all, it is a dessert! The salted caramel brings the sweet, and the salty and together, they’re like a dynamic duo of flavor that’ll have you reaching for seconds (or thirds). No judgements here! This a such an easy party dessert that all your guests will love! First things first, you’ll gather some of the ingredients! Look at the list below, you got ’em? Great, let’s bake! Salted Caramel Sauce: I wanted to talk about this one first because, its one of the key ingredients. There is nothing better than homemade salted caramel sauce, so if you don’t have any on hand, try this recipe! If you are pressed for time since this takes a bit to cool, you can use store-bought, but trust me, you’ll want to use homemade and keep the rest in the pantry for later or other delicious recipes. These are very easy to whip up however, there is a lot of downtime waiting for things to cool. But I’ll give some tips to save time! Make caramel sauce first if you are making that at the time of the recipe so it gives it time to cool. Next, you’ll make the cookie cup base. Basically, a Snickerdoodle cookie made into a cookie cup. Preheat 350F. Grease the cupcake pan line and set aside. In a large mixing bowl, mix melted butter and brown sugar. Add in egg and vanilla extract. Set aside. In a medium mixing bowl, whisk together dry ingredients of flour, baking powder, ground cinnamon, and salt. Slowly add dry ingredients to wet ingredients. The dough will be soft but should be able to pick up. Roll into a ball 2 tbsp of dough and start to flatten into a disc. Almost like a fluffy pita. Press gently into cupcake liners. Press the sides halfway up the sides with a divot in the middle like a cup shape. Bake for 11-13 minutes or till the edges start to brown. Pull out the oven and allow to cool. You can press the middle down if it puffed up a bit. Now it’s time to make the apple cinnamon filling. Dice up apples into small squares. I removed the skin but you can do it either way. Dump all the ingredients into a small saucepan. (Apples, ground cinnamon, butter, brown sugar, pinch of nutmeg). Mix and simmer on low/medium heat for 5-10 minutes. The minutes depend on how soft you would like the apples. If you prefer a bit of crunch, lean towards 5, if you want them soft like in baked apple pie, lean towards 8-10 minutes. Allow to cool for 5 minutes and then it’s time to assemble. To assemble these cookie cups, take a cooled cookie cup, and a tsp of caramel sauce to a cup( divot), add a teaspoon of filling on top, and then drizzle with a little caramel sauce for a final touch. Salted Caramel Apple Cookies cups are made with a snickerdoodle cookie base with diced cinnamon apples and drizzled with homemade salted caramel sauce. Bake 350F. Grease cupcake pan. Set aside. In a large bowl, mix brown sugar and melted butter together. add egg and vanilla extract. In a small separate bowl, mix together dry ingredients. (flour, baking powder, salt, ground cinnamon) Slowly add dry to wet ingredients and combine. Dough should be soft but able to pick up. Roll into a ball and then flatten into a disc. Press into the cupcake liner, pushing middle down. Bake for 11-13 minutes or until edges lightly brown. Allow to cool. Allow Caramel sauce to cool if you made same day. In a small/medium saucepan, add in diced apples, ground cinnamon, nutmeg, brown sugar, butter. Cook stirring occassionally for 5-10 minutes (depends on the crunch you want in the apples) Allow to cool a few mins. add a small spoonful of caramel to bottom of cookie cup, spoon tsp of apple filling on top. Drizzle caramel sauce on top. Best to make Caramel sauce ahead of time. I keep some on hand for all sorts of desserts. Even drizzling on top ice cream. Makes 14-16 cookie cups Salted Caramel Apple Cookie Cups aren’t just dessert; they’re a fall dessert adventure. So, when that craving hits and you’re ready for a flavor explosion in your mouth, give this recipe a whirl. Get ready to experience the magic of buttery cookies, gooey caramel, fresh apples, and a dash of sea salt—a combo that’ll have you grinning from ear to ear. Enjoy your sweet, salty, and oh-so-yummy journey, one cookie cup at a time! Need more delicious recipes? Go here Want to spice up date night? Go here Got the travel bug? Go here Visiting New Orleans? Go here Feelin crafty? Go here Share with friends! Salted Caramel Apple Cinnamon Cookie Cups: Sweet, Salty, and Oh-So-Yummy!
The Scoop on Salted Caramel Apple Cinnamon Cookie Cups
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Round up the ingredients:
Ingredients
Tips for Making Caramel Apple Cups
How to Make Caramel Apple Cookie Cups
More Recipes You’ll Love!
Salted Caramel Apple Cookie Cups
Ingredients
Cookie Cup
Apple Filling
Instructions
Cookie cups
Apple Filling
Assembly
Recipe Notes
Salted Caramel Apple Cookie Cups
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings 15 cookie cups
