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Apple Yogurt Cookie Cups

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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24
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Topped with streusel and filled with apple crisp yogurt, our bite-size Apple Yogurt Cookie Cups are a great way to toast a chilly fall day.
By Stephanie Wise
Updated Nov 4, 2014
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Cookie Cups

  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 egg


  • 1/3 cup packed light brown sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter


  • 1 cup (1 1/2 six-ounce containers) Yoplait® Light apple fritter yogurt
  • 1/2 container (8 oz) frozen whipped topping, thawed
Make With
Gold Medal Flour


  • 1
    Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    In large bowl, stir together 2 3/4 cups flour, the baking soda and baking powder with whisk until well combined. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg.
  • 3
    Gradually stir flour mixture into butter mixture until a dough forms. Roll dough into 1-inch pieces; press each piece lightly into muffin cup. Make small indentation in top of each piece of dough.
  • 4
    Bake 10 to 15 minutes or until golden brown. If indentations no longer remain, use back of shot glass to lightly press down center of each cookie cup. Cool in pan 10 minutes. Using butter knife, carefully remove cookie cups from muffin cups to cooling rack. Set aside to cool completely.
  • 5
    Meanwhile, reduce oven temperature to 350°F. In small bowl, stir together brown sugar, 1/4 cup flour and the cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press Streusel in bottom and up sides of ungreased 9-inch glass pie plate.
  • 6
    Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
  • 7
    To serve, in large bowl, fold yogurt into whipped topping. Spoon filling into cooled cookie cups. Top each with streusel. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cookie cups can be made the day before; store them in an airtight container at room temperature. Once filled, keep the cookie cups refrigerated.
  • tip 2
    Add a dash or two of cinnamon to the filling for more spice flavor.


Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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