In a bowl, beat butter until creamy, then add the egg white and continue mixing until combined. Add dry sugar cookie mix and use hands to mix until dough forms.

Gather dough into a ball and flatten into a disc shape. Cover with plastic wrap and freeze for 20 minutes or until dough is firm.

While dough is in the freezer, prepare the apple mixture. Melt butter in a nonstick skillet. Add apples and cinnamon and stir until they are coated in the melted butter.

Cook apples on medium heat for 2-3 min. then incorporate the brown sugar and water. Continue cooking apple mixture until it caramelizes and remove from heat.

Preheat oven to 350°F. Remove dough from freezer. Lightly flour your countertop and rolling pin and spray muffin tin with nonstick cooking spray.

Set aside 1/4 of the cookie dough. Roll remaining dough into nine 1 1/2-inch balls. Place one ball into each muffin cup and press dough into bottom and 2/3 up the sides. Fill each cup with apple mixture.

Roll out the set-aside dough until it is 1/4-inch thick and cut into 1/2-inch wide strips. Place strips on top of each cup in a crisscross pattern, sealing dough at edges.

Bake for 14-16 min. or until crust is golden. Allow cookie cups to cool before enjoying.