1-Make the filling: Combine the diced apples, lemon juice, water, brown sugar, cinnamon, nutmeg, and cornstarch in a skillet over medium-low heat. Stir occasionally and cook for 5 to 7 minutes until the apples are tender. You can make this up to 3 days in advance and keep it refrigerated.

2-Preheat and prep: Set your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.

3-Mix dry ingredients: In a bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt until everything is evenly distributed.

4-Prepare wet ingredients: In a larger bowl, beat the butter with the brown sugar and granulated sugar on medium speed for 2 minutes until it’s pale and fluffy. Then, add the eggs and vanilla extract, beating for another 30 seconds.

5-Combine the dough: Slowly mix the dry ingredients into the wet ones on low speed until a thick dough forms. Finish mixing by hand with a spatula to avoid overworking it.

6-First bake: Form the dough into golf-ball-sized balls using a cookie scoop and roll them smooth. Place about 8 cookies on each baking sheet and bake for 10 to 12 minutes.

7-Add the filling: Take the cookies out of the oven and use the back of a tablespoon to make a well in the center of each one. Spoon about 1 tablespoon of the apple filling into each well.

8-Second bake: Put them back in the oven and bake for another 3 to 4 minutes until everything sets nicely.

9-Cool the cookies: Let them sit on the baking sheet for 15 minutes before moving them to a wire rack.

10-Finish up: Once cooled, drizzle the cookies with caramel sauce for that extra touch of sweetness.