Prep the apples
Peel the apples and dice into small pieces (about ¼ inch cubes). In a large bowl, toss the apple cubes with cinnamon, nutmeg, cornstarch, brown sugar, and granulated sugar until the apples are evenly coated.

Cook the apples briefly
In a skillet over medium heat, melt the butter. Add the apple mixture and sauté for 2–3 minutes until the apples begin to soften slightly.

Add water & simmer
Pour in ½ cup water, stirring to combine. Continue cooking over medium heat, stirring frequently, for about 10 minutes. The apples should begin to caramelize and the liquid should thicken into a syrupy glaze. Take the skillet off the heat and let the mixture cool for a few minutes.

Preheat oven & prepare muffin pan
Preheat your oven to 350 °F (about 175 °C). Butter a muffin tin well or spray it with nonstick baking spray so the cookie cups release easily.

Form the cookie cups
Take 1½ tablespoon scoops of the cookie dough and place each into a muffin cup. Press into the bottom and gently up the sides (about ¾ of the way up the rim). The dough layer will be thin, but that’s okay—it thickens during baking.

Bake
Bake in the preheated oven for 11–12 minutes, or until the edges of the dough start to turn a light golden brown. The centers should still be soft and not over‑browned.

Cool & unmold
Let the muffin pan rest for about 10 minutes after removing from the oven. Then carefully loosen each cookie cup with a spatula or butter knife and remove them to a wire rack to cool completely (about 20 minutes).

Fill & serve
Once cooled, spoon the cooked apple filling into each cookie cup. Serve them cold or warm. For an extra treat, top with vanilla ice cream or drizzle with caramel sauce.