Type what you have

Ingredients

• ✓ caramel sundae syrup
• chocolate sandwich cookie
• butter
• cinnamon
• cream cheese
• confectioners' sugar
• vanilla extract
• peanut butter
• whipped topping
• whipped topping
• chocolate sundae syrup
• peanut butter cup

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
2. 2 Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
3. 3 Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
4. 4 Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

By House of Aqua

Ingredients

• ✓ caramel sundae syrup
• milk
• powdered sugar
• cream of tartar
• cinnamon
• egg white
• cinnamon
• sugar
• butter
• apple
• walnut
• oat
• apple pie spice
• cinnamon
• baking soda
• salt
• all-purpose flour
• vanilla extract
• egg
• brown sugar
• sugar
• butter

Instructions

1. 1 Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
6. 6 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.
7. 7 Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
8. 8 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.
9. 9 Drizzle icing over the cookies; it's okay if it melts into the apple filling.
10. 10 Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.

By Amy Loveless