In a medium saucepan over medium heat, combine the diced apples, brown sugar, and cinnamon. Sauté for about 5 minutes, stirring occasionally, until the apples soften and become fragrant.

In a large mixing bowl, cream together your softened unsalted butter, dark brown sugar, and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.

Add one large egg to the creamed mixture, mixing until fully incorporated.

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

Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.

Gently fold in the cooled apple mixture in two stages.

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

Using a cookie scoop or spoon, drop rounded portions of dough onto the lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.

Transfer the cookies to a wire rack to cool for a few minutes.

Drizzle warmed salted caramel sauce over the cooled cookies.