In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes.

Rinse & peel your apples. Dice into bite size chunks. Add all the apple filling ingredients to a medium pan over medium high heat. Cook for 15 to 18 minutes, stirring lazily the whole time. Taste around 15 minutes and finish cooking once desired tenderness is reached. Transfer apple mixture to a medium bowl to cool.

Make the Salted Caramel Sauce according to the linked recipe. Let cool at room temp for 20 minutes or so.

Scoop the dough into balls 65 grams in size and place in an airtight container to chill in the fridge for at least 4 hours.

Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients and crumble into small pieces on a parchment-lined pan. Bake for 12-14 minutes until golden brown.

Preheat your oven to 365° F. Line cookie sheets with parchment paper. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Bake for 10-12 minutes.

Spoon apple pie filling into the cooled cookies, sprinkle on the crumble, and drizzle over the salted caramel sauce.

Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days.