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

In a skillet, melt 2 tablespoons of butter. Stir in 1/4 cup flour, 2 tablespoons sugar, 1 teaspoon cinnamon, and a pinch of salt. Cook for 3–5 minutes until golden.

In a mixing bowl, cream together 1/2 cup butter, 1/2 cup white sugar, and 1/2 cup dark brown sugar for 3–4 minutes until fluffy. Add 1 large egg, 1 tablespoon concentrated apple juice, and 1 teaspoon vanilla extract.

In another bowl, combine 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, spices. Mix well.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in diced apples.

Scoop dough into 9 balls and place them on the baking sheet, leaving space between them.

Bake for 12 minutes until edges are golden, but centers remain soft.

Cool the cookies on the pan for 10 minutes before transferring to a wire rack.

Mix 4 ounces cream cheese and 2 tablespoons butter until creamy. Gradually add 1 cup powdered sugar and 2 tablespoons caramel sauce.

Frost cooled cookies and top with cubed apples, streusel, and caramel sauce if desired.