Caramel Apple Cider Float Cookie Cups

Experience the nostalgic magic of a caramel apple cider float transformed into a delightful, bite-sized cookie cup with a gooey caramel filling and a hint of spice. These easy-to-make treats capture the essence of autumn in every spoonful.

Prep

25 min

Cook

10 min

Total

35 min

Makes

24 mini cookie cups

Ingredients

Check off each one as you gather it.

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 (14-ounce) can sweetened condensed milk
• ½ cup (120 ml) apple cider
• 2 tablespoons unsalted butter
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 pint vanilla bean ice cream, softened slightly
• ½ cup (100 g) caramel topping (store-bought or homemade)

Instructions

1. 01

   Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin pan with non-stick cooking spray or line with paper liners.

2. 02

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.