Ingredients
Cookie Dough:
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1 cup unsalted butter, softened
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1 cup white sugar
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1 cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon apple pie spice
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3 cups quick-cooking oats
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½ cup chopped walnuts
Apple Filling:
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2 large apples - peeled, cored, and diced
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1 tablespoon unsalted butter
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1 tablespoon white sugar
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1 teaspoon ground cinnamon
Icing:
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2 large egg whites
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¼ cup caramel sundae syrup (such as Smucker's®)
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1 teaspoon ground cinnamon
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1 teaspoon cream of tartar
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2 cups powdered sugar, or more to taste
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1 tablespoon milk, or more as needed
Directions
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Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
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Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour.
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Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks.
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Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool.
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Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
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Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool.
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Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
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Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run.
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Drizzle icing over the cookies; it's okay if it melts into the apple filling.
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Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.
Cook's Note:
The cream of tartar in the icing is optional, but it makes the icing harden better.
Nutrition Facts (per serving)
| 151 | Calories |
| 6g | Fat |
| 24g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 3g | 14% |
| Cholesterol 19mg | 6% |
| Sodium 90mg | 4% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 15g | |
| Protein 2g | 4% |
| Vitamin C 0mg | 0% |
| Calcium 15mg | 1% |
| Iron 1mg | 3% |
| Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
