Cook the Apples: In a medium saucepan, combine 2 cups of diced apples, ½ cup of brown sugar, and ½ teaspoon of cinnamon over medium heat. Sauté for about 5 minutes until the apples soften and release their juices. Remove from heat and let cool.

Cream the Butters and Sugars: In a large mixing bowl, cream together ½ cup of softened butter, 1 cup of dark brown sugar, and any additional granulated sugar you prefer until light and fluffy. Add in one large egg and beat until fully incorporated.

Combine Dry Ingredients: In another bowl, whisk together 1⅓ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Fold this dry mixture into the wet ingredients until just combined.

Incorporate the Apple Mixture: Carefully fold the cooled apple mixture into the cookie dough in two stages, mixing gently to distribute the apples.

Preheat and Prepare the Baking Sheet: Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper. Scoop small portions of dough onto the sheets.

Bake the Cookies: Bake cookies for 10-12 minutes, looking for golden brown edges and just set centers.

Cool on a Rack: Transfer the cookies to a wire cooling rack, allowing to cool for about 5 minutes on the sheets.

Drizzle with Caramel: After cooling for about 10 minutes, drizzle salted caramel sauce over each cookie.