1. Preheat oven to 350F. Spray a 12-count muffin tin with nonstick cooking spray. Set aside.

2, In a large bowl, add the butter, sugars and egg. Whisk to combine. Add in the sifted flour, baking soda, cinnamon and salt. Mix just until combined.

3. Scoop roughly 1 ½ tablespoon scoops of cookie dough into the prepared 12-count muffin tin.

4. Bake in preheated oven 10 minutes.

5. Immediately after removing from the oven, use the back of a tablespoon measuring spoon and press into the center of the cookie. This will create a center cavity for the apple pie filling. Allow to fully cool in muffin tin.

6. While the cookie cups cool, make the apple pie filling. In a medium size saucepan, add chopped apple, sugar, lemon juice and cinnamon. Cook over medium-high heat, stirring constantly, until sugar is dissolved and apples are tender. This should just take a few minutes. Transfer the apple pie mixture to a separate bowl to allow for the filling to cool quicker.

7. When the cookie cups are completely cool, add the cooled apple pie filling into the center cavity of the cookie cups. Sprinkle brown sugar on top, and add a drizzle of caramel. 8. You can use store bought or homemade caramel. Here is how to make homemade caramel sauce.  Add sugar to a medium size saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved. Add in the butter and stir to combine.

Reduce heat to low and very slowly, while stirring, add in the heavy cream. The mixture will bubble.

Increase heat to medium and allow to boil over medium heat for 1 minute, then remove from heat and pour into glass jar, or storage container. Be careful, as the caramel will be hot!

8. Store leftover cookie cups in an airtight container in the refrigerator.