Cream 1 cup of softened salted butter in a large mixing bowl until fluffy, about 2-3 minutes. Gradually add 3/4 cup granulated sugar and 3/4 cup light brown sugar, beating until well combined. Mix in 1 teaspoon of pure vanilla extract and 2 large eggs, one at a time. Slowly incorporate 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and your chosen spices until a cohesive dough forms. Chill the mixture in the refrigerator for 30 minutes.

In a saucepan over medium heat, melt 2 tablespoons of salted butter and add 4 cups of peeled and diced apples along with 1/4 cup apple cider, 1/4 cup brown sugar, and your preferred ground spices. Cook the mixture for about 15-18 minutes until the apples are soft and tender. Remove from heat and allow to cool.

In a separate saucepan, heat 1 cup of granulated sugar over medium until it melts and turns a deep amber color, roughly 8-10 minutes. Add 6 tablespoons of salted butter and whisk until fully incorporated before slowly stirring in 1/2 cup of heavy cream. Sprinkle with flaky sea salt to taste and let cool until thickened.

In a medium bowl, combine 1/2 cup melted salted butter, 1/2 cup light brown sugar, 1 cup all-purpose flour, and spices of your choice. Mix until crumbly in texture. Spread on a parchment-lined baking sheet and bake for 12-14 minutes at 350°F until golden. Allow to cool.

Preheat your oven to 365°F. Roll the cookie dough into 1-inch balls, coat in a cinnamon-sugar mixture, and place on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are set. Press an indent into the center of each cookie.

Once cooled, spoon the prepared apple filling into each cookie indent, top with crumble mixture, and drizzle with warm salted caramel. Serve immediately.