Apple pie peanut butter cookie cups for all my apple and peanut butter lovers. Have you ever had apples with a heaping pile of peanut butter to dip it in? It’s one of my favorite childhood snacks. We always had apples in the house and that was just far too healthy to have by itself so that’s where a bunch of peanut butter comes in. I think my brother introduced me to it actually. Thanks big brother. 😉
These little dessert cups are the definition of fall. The color, apples, and the fact that it involves heating up an oven that will warm your chilly house. See, all things fall happening here today. So I’m still working on whittling down my stash of apples that we picked awhile ago. It’s kind of surprising how much longer freshly picked fruit last in comparison to store bought.
This is completely optional, but I added a peanut butter drizzle to the top of these because they didn’t quite look finished without it. I probably wouldn’t have done that if I wasn’t trying to get some showstopping photos of it. The peanut butter cookie really provides plenty of flavor, but hey, who can’t use a touch more peanut butter. I am sort of known to add in a peanut butter drizzle to finish off recipes. Take a look at my peanut butter jelly coffee cake or my dark chocolate peanut butter pie for instance.
Do you see these cups? They are just holding that pie filling and absorbing all of that delicious juice! The best part is that the cookies didn’t get soggy at all. That’s a bit of a relief, right? No one really enjoys eating something that’s soggy that isn’t meant to be soggy. Okay, I take that back. People love ice cream cones and by the time you get the ice cream ate up, the cone’s sort of soggy. There’s always that one lucky person that doesn’t have sensitive teeth and can plow through an ice cream cone in record time though.
- 1 cup butter, room temperature
- 1 cup smooth peanut butter
- 1 + ½ cups light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 + ¼ cups all-purpose flour
- 2 cups apples, peeled, cored, and small dice
- 1 T. butter
- ½ tsp. ground cinnamon
- 1 T. cornstarch
- ¼ cup light brown sugar, packed
- 1 T. peanut butter, optional
- In a bowl, add in the brown sugar, cinnamon, and cornstarch. Stir until combined.
- Add the diced apples, butter, and brown sugar mixture into a saucepan. Stir until all of the apples are coated. Place over medium heat and stir often. Let it cook until the juice from the apples and sugar thickens. Mine took five minutes to thicken.
- Scoop until a bowl and let cool. Work on cookie cups.
- Preheat oven to 350 degrees.
- In a mixing bowl, add in the butter and peanut butter, Mix until combined.
- Add in the brown sugar and granulated sugar. Mix until combined. Scrape down the sides.
- Add in the egg and vanilla extract. Mix until the egg is incorporated. Scrape down the sides of the dish.
- Add in the flour, baking soda and salt. Mix until the flour is incorporated.
- Scoop the cookie dough into a non-stick cupcake pan. My scoop was an ice cream scoop and filled the tins ¾ full.
- Place into the oven and bake for 18 - 20 minutes. Remove from the oven and immediately press the center down to form a cup while they're still in the cupcake pan. I used a medicine cup for the center of my cookie cups and wiggled it around.
- Let the cookies cool for 15 minutes inside the cupcake pans.
- Turn the cupcake pan over onto the counter and give it a tap. They should come out. Place them on a cooling rack to finish cooling.
- Once cooled, fill with apple pie filling.
- Place the 1 tablespoon of peanut butter into a sandwich bag. Microwave for 30 seconds until slightly runny. Cut a small hole into the corner of a bag and drizzle over top of the cookie cups.
What’s your favorite thing to eat with apples? I love peanut butter or that caramel dip that is always hanging out in the produce aisles. Either one is heavenly.