Caramel Apple Cookie Cups
- Cooking spray
- 1/2 cup cold unsalted butter, cubed
- 1 (17.5-oz) package oatmeal cookie mix
- 1/4 cup egg substitute (or 1 large egg)
- 1 large tart apple
- 3/4 cup caramel sundae topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
Preheat oven to 350°F. Coat 2 (12-cup) muffin pans with spray. Cut butter into small cubes and place in medium bowl; blend in cookie mix until pea-size crumbles form. Stir in egg until blended. Reserve 1 cup cookie mixture for topping.
Place 1 1/2 tablespoons cookie mixture in each muffin cup; press with fingertips to form crust. Bake 10 minutes. Meanwhile, peel apple and chop into small pieces (2 cups). Combine apples, caramel topping, pecans, and flour.
Spoon about 1 tablespoon apple mixture evenly into each crust; crumble remaining 1 cup cookie mixture evenly over the top of cookies. Bake 15–20 minutes or until browned and apples are softened. Let stand 15 minutes to cool before carefully removing from pan (use a plastic fork to release from pan). Serve.
CALORIES (per 1/24 recipe) 170kcal; FAT 7g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 115mg; CARB 26g; FIBER 1g; SUGARS 10g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 0%; IRON 2%
Source: Publix Aprons® recipe