Dippin'Stix Blog

RECIPE: Apple Caramel Nut Cookie Cup

July 9th, 2015 · No Comments

–It’s National Sugar Cookie Day and we’ve got a delicious recipe for Dippin’ Stix Apple Caramel & Peanuts.

What You’ll Need:
Cookie Cups
3/4 cups butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
2 tsp cornstarch

Cinnamon Apples
5 trays Dippin’ Stix Apples, Caramel & Peanuts
pinch of nutmeg
1 tsp cinnamon
4 Tbsp brown sugar
2 Tbsp butter
(Reserve the caramel & peanuts)
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1. Coat the cupcake pan with non-stick cooking spray & preheat the oven to 350°F.

2. Cream butter & sugars together for 5-7 minutes, until fluffy.

3. Add the egg & vanilla and beat until well combined.
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4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
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5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
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6. Bake for 10-12 minutes.

7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

8. While the cookie cups are cooling, combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
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9. Add butter and cook apples for about 10-15 minutes, or until at preferred softness.
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10. Top cookie cups with caramel/peanut from the trays and then with the apple mixture.
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Cookie cups can be stored in the fridge or at room temperature for 2-3 days. Best served warm. After they’ve cooled, they can be warmed up in microwave for 5-10 seconds.

Enjoy!

 

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