Apple Pie Cream Pie Cookie Cups

Instructions

1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.

2. Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.

3. Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.

4. In a medium sized bowl, combine flour, cake mix, cinnamon, baking soda and salt. Stir to mix. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form.

5. Drop three tablespoons of dough into the greased muffin pan. Bake at 350°F for 18-20 minutes.

6. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. Gently twist to release cookies from pan.

7. Prepare apple pie filling according to the recipe below.

8. Combine pudding mix with cinnamon, apple pie spice and milk and until powder dissolves. Refrigerate until pudding is firm.

9. Put mixing bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.

10. Add powdered sugar and beat on medium high until stiff peaks form.

11. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Set aside remaining whipped cream and refrigerate until you are ready to assemble cookies.

12. Slice apples into small pieces and squeeze a lemon over top and stir to combine.

13. Add brown sugar, flour, maple syrup and cinnamon over top of apples. Stir to mix ingredients.