Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin pan
Beat the softened butter, granulated sugar, and brown sugar until creamy. Mix in the egg and vanilla
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Divide the dough between the muffin cups. Press each portion into the bottom and slightly up the sides, leaving a shallow well in the center
Bake for 10 to 13 minutes, until the edges are lightly golden and the centers are set. If the centers puff up, gently press them down while warm.
Cool the cookie cups in the pan for several minutes, then transfer them to a cooling rack and let them cool completely.
For the apple filling, melt the butter in a saucepan over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until the apples are tender but still hold their shape
Mix the cornstarch and water in a small bowl. Stir into the apples and cook for another 1 to 2 minutes, until the mixture thickens. Cool completely.
Beat the cream cheese and powdered sugar until smooth. Add the vanilla, then gently fold in the whipped topping or whipped cream.
Spoon the cream filling into the cooled cookie cups
Top each cup with the cooled apple pie filling.
Refrigerate for at least 30 minutes before serving. Add caramel sauce, whipped cream, nuts, or cinnamon if desired.
