• Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone mat. Using a silicone baking mat can help your cookies bake more evenly and prevent sticking. If you’re using parchment paper, it also makes for an easy cleanup afterward.
• In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of baking powder, 2 tsp of apple pie spice, and a pinch of salt. Set this mixture aside. Make sure to whisk thoroughly to evenly distribute the leavening agents (baking soda and powder). This ensures your cookies rise just right.
• In another large bowl, use an electric mixer to cream together ½ cup of butter (softened to room temperature), 1 cup of light brown sugar, and 1 cup of granulated sugar. Beat until the mixture is smooth and fluffy, which should take about 2-3 minutes. Starting with room temperature butter is key. It makes it easier to blend, and the sugar creates air pockets, giving your cookies a nice texture. If your butter is too cold, it can result in dense cookies.
• Mix in 2 large eggs, 3 tbsp water (or milk) and 1 tsp of vanilla extract on low speed until well incorporated.
• With the mixer running on low, gradually add the dry ingredients to the wet mixture. Continue mixing just until the dough comes together and you don’t see any more dry spots.
• Gently fold in diced apples (preferably Gala or another firm variety) and caramel bits.
• Use a tablespoon or a cookie scoop to portion out the dough and place it on your prepared baking sheets. Leave some space between each dough ball, as the cookies will spread a bit while baking.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
• Once you remove the cookies from the oven, sprinkle them with flaked sea salt if you’re a fan of that sweet and salty flavor combo.
• Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Caramel Drizzle

• Place all of your caramel ingredients (typically butter, sugar, and cream) in a medium saucepan over medium heat. Stir constantly as the ingredients melt and come together.
• Once the mixture is fully melted and combined, bring it to a boil, still stirring constantly.
• After reaching a boil, reduce the heat to low and let the caramel cook for about 5 minutes. You’ll know it’s ready when a small amount of caramel forms a soft ball when dropped into cold water.
• Once the caramel has reached the soft ball stage, remove the pan from heat and allow the caramel to cool just enough so it thickens slightly but is still easy to drizzle.
• Using a spoon, drizzle the caramel over the cooled cookies. You can make a decorative zigzag pattern or cover them generously, depending on your preference.
• If the caramel starts to harden before you finish drizzling, simply warm it up again on low heat for a few seconds until it softens. These cookies are best enjoyed the same day when the caramel is at its gooey best. If you have leftovers, they’ll reheat well in a 350°F oven for about 10 minutes.