In a medium saucepan, combine 2 cups of diced apples, ½ cup of brown sugar, and 1 teaspoon of cinnamon over medium heat. Cook for about 5 minutes until apples are tender and coated in syrup.

In a large mixing bowl, beat together ½ cup of softened butter, 1 cup of dark brown sugar, and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon of vanilla extract and 1 large egg, mixing well until fully incorporated.

In a separate bowl, whisk together 1⅓ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually fold this into the wet mixture until just incorporated.

Gently fold in the cooled apple mixture, mixing until evenly distributed. If dough is too soft, refrigerate for 10-15 minutes.

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

Scoop dough portions onto baking sheets, spacing 2 inches apart. Bake for approximately 10-12 minutes until edges are golden.

Let cookies cool on a wire rack for about 5 minutes.

Generously drizzle salted caramel sauce over each cookie.