Step 1

Combine the diced apples, lemon juice, water, brown sugar and all spices & cornstarch in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

Step 2

Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.

Step 3

In a mixing bowl combine the flour, cornstarch, baking soda, cinnamon and salt. Set aside.

Step 4

In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.

Step 5

Add in the eggs and vanilla extract, beat for 30 seconds.

Step 6

Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.

Step 7

Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.

Step 8

Bake the cookies for 10-12 minutes, then add the filling. Carefully remove the pan from the oven. Use the back of a tablespoon to create a well in the center of each cookie. Add about a tablespoon of filling to each cookie. Return to the oven and bake for 3-4 additional minutes. Allow the cookies to cool for 15 minutes on the baking sheet before removing. Drizzle with caramel sauce.