Peel and slice the apples. In a medium saucepan over medium heat, melt the butter. Add the apple slices, brown sugar, cornstarch, and cinnamon. Heat until it starts to bubble. Then, cook and stir for about 5-10 minutes. The mixture will thicken and the apples will be soft. Make sure to taste the apple to make sure they are soft enough.

In a small saucepan over medium heat, heat the sugar until all the sugar crystals are melted. Let it turn amber in color. This takes less than 30 seconds. Take off the heat immediately.

Add in half of the cubed butter and whisk until melted. Add in the rest of the butter and stir. This will bubble up a lot and be very hot. Add half of the heavy cream and whisk. Add the rest of the heavy cream.

Add in the vanilla and salt. Let the salted caramel and apple pie filling cool completely.

In a medium bowl, mix the flour, cinnamon, cornstarch, salt, and baking powder. Set aside.

In a large bowl, mix the melted butter (it needs to be cooled to room temperature before using), brown sugar, sugar, vanilla, and eggs. Whisk until combined and smooth.

Add in the dry ingredients and use a rubber spatula to mix until just combined.

Let the cookie dough rest for 10 minutes. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.

Use a large cookie scoop and scoop 6 cookie dough balls per cookie sheet.

Bake for 13-15 minutes. Press ¼ cup measuring cup into the hot cookies to create the hole. Let it sit on the hot pan for 5 minutes.

Cool the cookies completely on a cooling rack.

Brush the cookies with melted butter using a pastry brush (do 1 cookie at a time), roll the cookie in cinnamon sugar. Only worry about the outside of the cookie and not inside the hole.

Top each hole with apple pie filling. Then, drizzle salted caramel on top.