Sometimes you need to change things up from the ordinary. That is why I decided to change things up and combine my favorite desserts and make one amazing one. May I present Apple pie cookie cups! They represent everything that is good about fall.

To start you will make the cookie cups first then the filling. And if you don’t eat all the filling you will fill the cups with apple pie filling and enjoy. I like to make extra pie filling to eat along the way. That way I have enough for the cookie cups and some extra for tasting.

First I started with by making the cookie dough. In a large bowl I combined butter, egg, egg yolk, sugar, brown sugar, and vanilla extract. I used a stand mixer but a hand held mixer works just as well. next I added salt, cream of tarter, cinnamon, baking soda, and flour. I mixed that until well combined. Once combined I covered the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes.

After 30 minutes preheat the oven and spray a cupcake pan with non-stick spray. Next roll dough into balls. About 1 tbsp. of dough per ball. Then I placed each dough ball in the cupcake pan and baked for 8-10 minutes.

Remove from oven and allow too cool inside cupcake pan. While cooling run a knife around the edge of each cookie cup to make sure the pop out easily. Once cooled pop each cookie cup out carefully. Place on cooling rack.

While the cookie cups are cooling start making the apple pie filling. Using a medium saucepan place all ingredients for apple pie filling into the pan; apples, cinnamon, cornstarch, sugar, all spice, and nutmeg. On medium heat cook apple mixture until apples are tender and mixture has thickening. Stir frequently.

Allow apple mixture to cool for 10 minutes before placing in cookie cups. Top each cookie cup with apple pie filling. I prefer to over fill but that is up to you. I recommend eating them within 3 days. Place left overs in refrigerator. Enjoy!!

Apple Pie Cookie Cups

Yields: 20-24 cookies

Ingredients in the box:

Cookie Cups:

3 cups flour

pinch of salt

2 tsp. cream of tarter

1 cup butter, softened

1 tsp. baking soda

1 large egg

1 tsp. cinnamon

1 egg yolk

1 cup sugar

2 tsp. vanilla extract

½ cup brown sugar

Apple Pie Filling:

1 ½ tbsp. cornstarch

4 large Cortland apples, peeled and diced

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. all spice

½ cup sugar

STEPS

Step 1. In a large bowl combine butter, egg, egg yolk, sugar, brown sugar, and

vanilla extract with a stand mixer or hand held mixer.

Step 2. Add salt, cream of tarter, cinnamon, baking soda, and flour. Mix until

combined.

Step 3. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Step 4. Preheat oven to 350 degrees.

Step 5. Spray cupcake pan with non-stick spray.

Step 6. Roll dough into balls. About 1 tbsp. each ball, then place in cupcake pan.

Step 7. Bake 8-10 minutes.

Step 9. Remove from oven and allow too cool inside cupcake pan. While cooling run

knife around the edges for each cookie cup, to make popping them our easier.

Step 10. Once cooled pop each cookie cup out carefully. Place on cooling rack.

Step 11. Next make apple pie filling. Using a medium saucepan place all ingredients

into pan; apples, cinnamon, cornstarch, sugar, all spice, and nutmeg.

Step 12. On medium cook apple mixture until apples are tender and mixture is

thickening. Stir frequently.

Step 13. Allow apple mixture to cool for 10 minutes before placing in cookie cups.

Step 14. Top each cookie cup with apple pie filling.

Step 15. Eat within 3 days. Place left overs in refrigerator.

Step 16. Enjoy!!