Apple Pie Cream Pie Cookie Cups

  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Total Time: 38 minutes
  • Yield: 24 cookies


These apple pie cream pie cookies are a soft-baked cake mix cookie filled with a spiced moussed, apple pie filling and topped with whipped cream.


For the cookies

  • ¾ cup unsalted butter
  • 1 cup granulated Sugar
  • 1 Large Egg
  • 2 teaspoon pure vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 cup vanilla cake mix
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

For the mousse filling:

  • 2 cups heavy whipping cream
  • 1 ¼ cups powdered sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice
  • ¾ cup milk

For the apple filling

  • 2 Medium apples, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon


  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. For the mousse: 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. For the apple filling: 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.
  14. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. Set aside and allow to cool, refrigerating if necessary.
  15. To assemble the cookies: Place mousse in a Ziploc bag and cut the corner of the bag. Fill each cookie cup with mousse.
  16. Spoon about 1 tablespoon of apple pie filling on top of filling and pipe whipped cream on top. Garnish with a sprinkle of cinnamon. Cookies must stay refrigerated.