In a large bowl add the butter, sugar, and brown sugar and mix with a hand mixer for 2-3 minutes.

Add the egg and vanilla extract and mix for another 2-3 minutes.

Add the flour, cinnamon, baking powder, and salt and mix just until combined. Cover the bowl with plastic wrap and place in the fridge for 1 hour.

About 10-15 minutes before you take the dough out begin making the apple filling.

Peel the apple and chop it into small pieces.

In a small saucepan over medium-low heat, add the apples, butter, cinnamon, and brown sugar and stir until the mixture is melted and begins to bubble.

Combine the water and cornstarch together and stir. Pour into the saucepan, stir, and let simmer for 5 minutes on medium heat until the mixture becomes thick. After the 5 minutes is up, turn off the heat and let the mixture cool for 5-10 minutes.

Preheat the oven to 350°.

While the apples are cooling roll out the cookie dough balls. Add 1/4 cup of sugar to a small bowl and set aside. Line a large baking sheet with parchment paper and set aside. Scoop out 9 balls of dough and roll each into a smooth ball before dipping each one into the bowl of sugar, coating all of it. Place on the baking sheet.

Slightly flatten the cookies with your hand and make a big indent with your finger in the middle of the cookie for the apples to sit in. Add the apple mixture (about 1 tablespoon) into each indentation.

Add to the preheated oven and bake for 14 minutes. Remove from oven and let cool completely. Drizzle caramel topping over the top of the cookies and sprinkle a little bit of brown sugar on top!