Begin by dicing your apples, then place them in a medium saucepan along with brown sugar and cinnamon. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples soften and become fragrant.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer until light and fluffy, about 2-3 minutes. Then, beat in the vanilla extract and egg until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, folding gently until just combined.

Gently fold the cooled apple mixture into the dough in two stages, ensuring even distribution. If the dough feels too soft, refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Drop heaping tablespoons of dough onto the prepared sheets, leaving space between each cookie. Bake for 10-12 minutes.

Once baked, transfer the cookies to a wire rack to cool for about 5 minutes. Drizzle warmed salted caramel sauce over the tops before serving.