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

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to evenly distribute the leavening agent and spices.

In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, making the cookies tender.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Fold in the diced apples and caramel bits using a spatula, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. This ensures a chewy texture.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Once the cookies are completely cooled, drizzle the caramel sauce over the top of each cookie using a spoon or piping bag for a decorative touch.