1-First step: Prep the apples Start by peeling the apples, then dice them into 1/4 to 1/2-inch chunks. You want the pieces small enough to fold into the dough, but not so tiny that they disappear during baking. Firm tart apples work best because they hold their shape and give the cookies a bright flavor that balances the sweet caramel. Next, place the diced apples in a frying pan with 2 tablespoons dark brown sugar and 1/4 teaspoon cinnamon. Cook over medium heat for about 5 minutes, stirring now and then. The apples should soften slightly, but they should still feel firm when you stir them.

2-Second step: Cool the apple mixture Move the cooked apples to a plate or bowl and let them cool completely. This step matters because warm apples can melt the butter in the cookie dough and make the batter too loose. If you are baking on a busy day, you can prep the apples first so they have time to cool while you make the dough.

3-Third step: Cream the butter and sugars In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Mix for 1 to 2 minutes until the mixture looks blended and a little fluffy. This gives the cookies a tender texture and helps the sugar dissolve into the butter. Once that is mixed, beat in 1 large egg at room temperature. A room-temperature egg mixes in more smoothly, which helps the dough come together faster and more evenly.

4-Fourth step: Add the dry ingredients In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add the dry mixture to the butter mixture and fold it in just until mostly combined. At this point, do not overmix. Overmixing can make the cookies dense instead of soft. For best results, spoon and level the flour instead of scooping straight from the bag. That simple step helps you avoid adding too much flour, which can make the cookies dry.

5-Fifth step: Fold in the apples Add the cooled apples in two stages, folding gently after each addition. This makes it easier to distribute the fruit evenly through the dough without smashing the pieces. The dough should look thick with little bits of apple throughout. If the dough feels soft or sticky, chill it for 20 minutes, or up to 1 hour. Chilling helps the cookies hold their shape and gives the flavors a little time to settle.

6-Sixth step: Shape and bake Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 12 to 15 mounds, spacing them about 2 inches apart so they have room to spread. You can use a cookie scoop or two spoons to keep the portions even. Bake the cookies for 12 to 16 minutes, or until the edges are golden. The centers may still look a little soft, but they will firm up as they cool. Because the apples add moisture, these cookies sometimes need the full bake time to set properly.

7-Seventh step: Cool and finish Let the cookies rest on the baking sheet for 2 to 3 minutes, then move them to a wire rack. Once they are fully cool, drizzle them with salted caramel sauce. This keeps the topping neat and helps the caramel sit nicely on the cookie instead of sliding off.