Tuesday, June 5, 2012
Caramel Apple Cookie Cups
I'll admit that I'm not crazy about caramel apples in general. All that super sticky caramel makes me worry that my fillings are going to pop out, and I would NOT like that to happen.
But, that doesn't mean that I don't still like the flavor of a caramel apple. This got me to thinking about creating a Caramel Apple Cookie Cup, especially when I saw some dried apples at the grocery store. I'm sure all food bloggers are the same way - you see some sort of foodstuff at the store and instead of thinking, "I want to eat some of that," you think, "What can I make with that?" Isn't that true?
Anyway, back to the cookie cups. I added the chopped apples to a lightly cinnamon spiced cookie base and filled them with a caramel buttercream. And, because you can never have too much caramel, I drizzled them with a little more. The warm flavors came together so wonderfully. One bite and you'll be in autumn-y ecstasy. And, I promise that when you eat these, your fillings (if you have any) will stay put.
Caramel Apple Cookie Cups (created by Sweet as Sugar Cookies)
1 c. unsalted butter, softened
1 1/2 c. light brown sugar, packed
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
2 1/4 c. all-purpose flour
1 c. chopped dried apples
Caramel Buttercream Frosting:
8 Tbsp. butter
2 c. powdered sugar
1/4 c. caramel ice cream topping
For the cookie cups:
Cream the butter and brown sugar. Add the vanilla and egg and beat well. Combine the dry ingredients and add, mixing well. Stir in the chopped dried apples.
Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake at 350F for 10-12 min. until a toothpick comes out clean. While still warm, make a well in the center of each cup with a small spoon or your finger. Chill the tins in the fridge for at least 30-60 min. before removing the cookies.
For the buttercream frosting:
Cream the butter with the powdered sugar until light and fluffy. Stir in the caramel ice cream topping. You can add more caramel if you want a stronger flavor.
For the assembly:
After the cookie cups have chilled, remove them from the tins. Fill them with the frosting and drizzle with more caramel, if desired.
Makes approximately 40 cookie cups