Description
Delightful Apple Pecan Cookie Cups with a creamy crust and a spiced apple pecan filling, perfect for fall desserts or anytime you crave a sweet, nutty treat. These mini cookie cups combine a soft cream cheese crust with a warm cinnamon-scented apple and pecan filling, baked to golden perfection and finished with a dusting of powdered sugar.
Ingredients
Scale
For the crust:
- 8 ounces 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 softened butter together until fully combined and smooth. Gradually add in the all-purpose flour and powdered sugar, continuing to mix until all ingredients are fully incorporated and the dough forms a soft ball.
- Chill the dough: Lay out a large piece of plastic wrap and place the dough in the center. Wrap tightly and refrigerate in the freezer for one hour to firm up, making it easier to handle.
- Make the filling: In a separate large bowl, gently combine the egg, brown sugar, chopped pecans, diced apples, vanilla extract, and ground cinnamon using a fork. Mix until all ingredients are evenly distributed, being careful not to overmix.
- Shape the cookie cups: After the dough has chilled, use a 1 tablespoon measuring spoon to scoop out a large portion. Roll it into a ball and press the dough into the cups of a mini muffin pan. You can lightly grease the pan if desired. Use your fingertips or a tart shaper to press the dough evenly, ensuring it stays within the edges of the cup. Repeat this for all the dough.
- Add the filling: Scoop about 1 teaspoon of the prepared filling into each dough-lined cup, filling them generously without overfilling to avoid spillage during baking.
- Bake: Place the muffin pan on a baking sheet (to catch any bubbling filling) and bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until the crust is golden and the filling is set and bubbly.
- Cool and garnish: Remove the cookie cups from the oven and allow them to cool in the pan for 15-20 minutes. Once cooled, carefully pop each cookie cup out of the muffin pan and sprinkle them with powdered sugar for a delightful finishing touch. Serve and enjoy.
Notes
- The filling may bubble out during baking; placing the muffin pan on a cookie sheet or foil can help catch drips and make cleanup easier.
- If not consuming immediately, store the cookie cups in an airtight container in the refrigerator where they will keep fresh for about 5 days.
- Granny Smith apples are recommended for their tartness, but other tart varieties like Pink Lady or sweeter apples such as Honeycrisp work well too.
- You can freeze the apple pecan cookie cups in an airtight, freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
