Step-by-Step Instructions

• In a medium saucepan over medium heat, combine the diced apples with brown sugar and cinnamon. Cook for about 5 minutes until the apples soften and release their juices.
• In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
• Add the large egg to the creamed mixture and beat on medium speed until fully incorporated, about 1 minute.
• In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
• Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined.
• Carefully incorporate the cooled apple mixture into the cookie dough in two stages, folding gently.
• If the cookie dough feels too soft or sticky, refrigerate it for about 15 minutes.
• Preheat your oven to 350 °F (175 °C) and line your baking sheets with parchment paper.
• Using a cookie scoop or a tablespoon, drop even portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop.
• Bake the cookies for approximately 10-12 minutes, or until the edges are golden and the centers are set.
• Once baked, transfer the cookies to a wire cooling rack and allow them to cool for a few minutes.
• Once the cookies have cooled slightly, generously drizzle each cookie with salted caramel sauce.