1-First Step: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare your ingredients by measuring them out to make things easy.

2-Second Step: In a small skillet, combine the diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring frequently, for about 5 minutes until the apples are just softened but still hold their shape. Transfer to a bowl and let cool completely; discard any released liquid.

3-Third Step: In a large bowl, beat the softened butter with both sugars and the vanilla extract for 1-2 minutes, until the mixture is pale and fluffy. Add the egg and mix until fully incorporated.

4-Fourth Step: In a separate bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the butter mixture just until combined.

5-Fifth Step: Fold half of the cooled apple mixture into the dough, then add the remaining apples and fold gently. If the dough feels very soft, chill it for 20 minutes.

6-Sixth Step: Scoop the dough into 12-15 mounds (about 2 tablespoons each) onto the prepared baking sheet, spaced about 2 inches apart.

7-Seventh Step: Bake for 12-16 minutes until the edges are browned, the bottoms are firm, and the tops are lightly golden. Cool on the sheets for 2 minutes, then transfer to a wire rack.

8-Eighth Step: Once completely cooled, drizzle the cookies with the salted caramel sauce.

9-Final Step: Serve warm or at room temperature. For vegan adaptations, use flaxseed egg substitutes here.