Description
These Apple Pecan Cookie Cups are a delightful combination of a creamy, buttery crust filled with a spiced apple and pecan mixture. Perfectly baked to golden perfection and dusted with powdered sugar, these mini cookie cups capture the essence of cozy flavors in every bite, making them an ideal treat for fall or any time you crave a comforting dessert.
Ingredients
Scale
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 softened cream cheese with the softened unsalted butter until fully combined and smooth. Gradually beat in the all-purpose flour and powdered sugar, continuing to mix until the dough is fully incorporated and uniform.
- Chill the dough: Lay out a large piece of plastic wrap and place the dough in the center. Wrap it tightly and chill in the freezer for one hour to firm up the dough, which will make it easier to handle and shape.
- Make the filling: In a large bowl, gently combine the egg, brown sugar, chopped pecans, diced apples, vanilla extract, and ground cinnamon. Mix carefully using a fork to avoid breaking down the apple pieces too much.
- Form the cookie cups: After the dough has chilled, scoop approximately 1 tablespoon of dough and roll it into a ball. Press each ball into the cups of a mini muffin pan, shaping the dough with your fingertips or a tart shaper so it lines the bottom and sides without spilling over the edges. Repeat until all dough is used.
- Add the filling: Spoon about 1 teaspoon of the prepared apple pecan filling into each pressed dough cup, evenly distributing the mixture.
- Bake: Place the muffin pan in a preheated oven at 375°F (190°C) and bake for about 20 minutes until the crust is golden and the filling is set.
- Cool and serve: Remove the pan from the oven and allow the cookie cups to cool in the pan for 15-20 minutes. Once cooled, carefully pop them out, sprinkle with powdered sugar for garnish, and serve.
Notes
- The filling may bubble out during baking; placing the muffin pan on a cookie sheet or lining with foil can help contain spills.
- Store any leftover cookie cups in an airtight container in the refrigerator; they will keep fresh for about 5 days.
- Granny Smith apples are recommended for tartness, but other tart varieties like Pink Lady or sweet ones like Honeycrisp also work well.
- For long-term storage, freeze the cookie cups in an airtight, freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
