Begin by making the apple mixture. In a small pan, combine the diced apples with dark brown sugar and cinnamon. Cook over medium heat, stirring often, for about 5 minutes until the apples soften slightly but keep their shape. Remove from heat and let the mixture cool completely in a separate bowl.

For the cookie dough, use an electric mixer to cream together the softened butter, both sugars, and vanilla extract for 1-2 minutes until fluffy and light. Add in the egg and mix until well incorporated.

In another bowl, whisk together the flour, baking soda, and salt. Slowly fold this dry mixture into the butter and sugar blend until mostly combined.

Gently fold in half of the cooled apple mixture into the dough, using just enough force to combine it. Then, fold in the remaining apples, but avoid adding any of the juices that may have released. If your dough feels too soft, refrigerate for about 20 minutes.

Preheat your oven to 350°F and line two large baking sheets with parchment paper. Scoop out dough mounds using a medium ice cream scoop or two spoons, placing them evenly on the sheets. This recipe yields about 12-15 cookies.

Bake for 12-16 minutes, depending on the size of your cookies, until they turn golden around the edges and lightly on top. Larger cookies may need closer to 16 minutes. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Drizzle with caramel sauce for an extra touch of sweetness and enjoy!