Caramel Drizzle

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl and chill.

Caramel Apple Cookies

1. Preheat oven to 350º F.
2. In a stand mixer fitted with a paddle attachment, blend together the butter and sugars on medium speed until combined. Scrape down the sides of the bowl.
3. Add in the egg and vanilla and mix until combined.
4. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
5. Gently fold in about half of the finely chopped apple.
6. Place the bowl of dough in the fridge to chill for at least 30 minutes. Chill the other half of the chopped apple.
7. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart. Add a few more pieces of chopped apple to the tops of each cookie.
8. Bake the cookies for about 13-15 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 10 minute mark.
9. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
10. Transfer caramel to a small piping bag or ziploc with the tip cut off and carefully drizzle over each cookie. If the caramel is too thick, you can reheat it in the bowl for 10 seconds at a time until its at a drizzling consistency.
11. Enjoy!