Make the Caramel Sauce:

• Add the sugar to a non reactive, high sided sauce pan over medium high heat.
• Stir until the sugar melts. It will start to look like sand, then small pebbles. Don’t worry, just keep stirring until the sugar melts.
• When the melted sugar turns a light amber in color add the cold butter. Be careful as the mixture will bubble up.
• Keep stirring until the butter melts and is incorporated into the sugar.
• Remove from heat and add the heavy cream. The mixture will bubble up again. Just keep stirring until it stops bubbling and is smooth and shiny.
• Let cool slightly in the pot and then remove to a container like a mason jar to cool completely.

Make the Filling

• Cut the apples into small dice and add to a medium bowl.
• Add in the lemon juice, melted butter, brown sugar, granulated sugar, cinnamon and pinch of salt.
• Stir to combine and set aside

Make the Cookie Dough

• Preheat the oven to 350°
• Line three cookie sheets with parchment paper
• In a stand mixer with the paddle attached mix the butter, brown sugar, granulated sugar, egg and vanilla until creamy and smooth.
• In a separate bowl whisk together the flour, baking soda, salt and cinnamon
• Add to the butter mixture in thirds, mixing just until combined.
• Use a medium cookie scoop or measure out 1 1/2 TBS of dough and roll into balls. Place the balls 2″ apart on the prepared cookie sheets.
• Press down in the center to create a well for the apple filling. Be sure there are no cracks or holes in the bottom or sides.
• Add about 1 tsp of filling to each well
• Bake in the preheated oven for 10 – 12 minutes until the cookies are baked in the center and slightly browned on the edges.
• Remove to a wire rack to let cool

Assemble the Cookies

• Drizzle a little of the caramel sauce over top of the cooled cookies.
• If desired sprinkle with a little coarse sea salt