Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.

In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar and packed brown sugar until light and fluffy.

Add in the egg and vanilla extract to the butter-sugar mixture and beat until thoroughly combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the apples.

Using a tablespoon, drop cookie dough onto prepared baking sheets, leaving 2 inches between each cookie.

Bake for 12-15 minutes until the edges are golden and the centers are set. Cool on sheets for 5 minutes before transferring to a wire rack.

In a saucepan, melt sugar over medium heat until golden, then whisk in butter and heavy cream until smooth. Stir in vanilla extract.

Drizzle the cooled caramel over each cookie generously and serve.