An Easy Apple Crisp Cookie Cups Recipe
1– 12-24 count mini muffin pan
1 package sugar cookie dough cut into twelve 1/2 inch slices or 24 1/4 inch slices (5 points per 1/2 inch slice)
1/2 cup Great Value apple pie filling (2 points)
1 tablespoon cinnamon
Preheat oven 375 degrees. Lightly spray a 12-24 mini muffin pan with cooking spray. Follow the instructions on the sugar cookie package for drop cookies.
Roll dough into small balls.
Place into muffin pan.
We used dough that was cut into each cookie size about 1/2 inch slice
For the mini pan I cut the 1/2 inch slice of cookie dough in half again.
We rolled each cookie into a ball.
Bake for 7 minutes.
Immediately remove from oven and press a shot glass into the cookie to make the opening.
If you are using a mini pan use a spoon to make the depression in the cookie.
Fill the cups with apple pie filling and top with cinnamon
Place back into the oven for 3 minutes to warm up the apple filling.
Let cool for 5-10 minutes
Remove from baking pan and enjoy.
Substitute no sugar added apple sauce for the apple pie filling and you will save some points.:)
To make the cooling process quicker use baking cups. This allows you to remove the cups from the pan and let them cool on a cooling rack.
I did not use the entire package of cookie dough when I made these as 24 minis. I did use the entire package when making 12 regular size cookie crisps.
Quick tip; make the depression in the cookie dough before you cook them it is easier that way.
Keywords: Apple Crisp, Apple Cookie Crisp, Easy Apple Crisp,