Description
Delightfully bite-sized Apple Pecan Cookie Cups featuring a creamy cream cheese cookie crust filled with gooey caramelized apples sweetened with brown sugar and crunchy pecans. Perfect for a sweet treat or party snack.
Ingredients
For the crust:
- 8 ounce cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
For the filling:
- 1 large egg
- ¾ cup brown sugar
- ½ cup pecans, chopped
- ½ cup apples, peeled and diced small
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Powdered sugar for garnish
Instructions
- Prepare the crust dough: In a mixing bowl, beat the cream cheese and butter together until fully combined and smooth. Then add the all-purpose flour and powdered sugar, beating until fully incorporated into a soft dough.
- Chill the dough: Lay out a large piece of plastic wrap and drop the dough into the center. Wrap tightly and chill in the freezer for one hour to firm up for easier handling.
- Mix the filling: In a large bowl, gently mix together the egg, brown sugar, chopped pecans, diced apples, vanilla extract, and ground cinnamon using a fork until evenly combined but not overmixed.
- Form cookie cups: Once the dough is chilled, use a 1 tablespoon measuring spoon to scoop out balls of dough. Roll into smooth balls, then press each ball into the cups of a mini muffin pan to form a cup shape. Optionally spray the pan with baking spray to prevent sticking. Use fingertips or a tart shaper to press dough evenly into each cup without letting it go over the edges.
- Fill and bake: Spoon about 1 teaspoon of the apple pecan filling into each cookie crust cup. Bake the filled cookie cups in a preheated 375°F (190°C) oven for approximately 20 minutes until the crust is set and filling is bubbly.
- Cool and serve: Remove the cookie cups from the oven and cool in the pan for 15-20 minutes. Carefully pop them out of the pan once cooled, sprinkle with powdered sugar for garnish, and enjoy.
Notes
- The filling may bubble out during baking, so consider placing the muffin pan on a baking sheet or foil to catch drips.
- Store leftover cookie cups in an airtight container in the refrigerator; they will keep fresh for up to 5 days.
- Granny Smith apples are recommended for their tartness, but Pink Lady or Honeycrisp apples work well too for varying sweetness.
- Freeze leftover cookie cups in an airtight freezer-safe container for up to 3 months for extended storage.
