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Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes, until firm.
To make the snickerdoodles. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.
To the butter, add the brown sugar, apple butter, egg, and vanilla, Beat until combined. Add the flour, baking powder, cinnamon, nutmeg, and salt. Fold in the chocolate chips and ⅔ rds of the cinnamon chunks.
Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Sprinkle the cinnamon sugar over. Bake for 20-22 minutes, until the edges are just setting and the center is still doughy. Let cool.
Cut into bars, snack, and enjoy!