Ingredients

The following ingredients have 24 Servings
  • 1 Snickerdoodle Cookie Mix (17-18 ounces)
  • ½ cup butter (softened)
  • 1 egg
  • 1 can apple pie filling (21 ounces)
  • caramel ice cream topping

Instruction

  • Heat oven to 375º F. Prepare a mini muffin pan by spraying thoroughly with cooking spray.
  • Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary.
  • Pour the cinnamon/sugar mixture from the cookie mix into a small bowl.
  • Using a tablespoon cookie scoop, scoop out the dough into 24 balls. Roll each ball in the cinnamon/sugar mixture and then place each ball into the prepared mini muffin pan.
  • Bake for 10-12 minutes or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
  • After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
  • Prepare apple pie filling by chopping up the apples in the filling into small pieces. Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups.
  • If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling and top with a drizzle of caramel ice cream topping.