Make the Cookies

1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350°F.
2. Cream butter and sugars together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Make the Caramel

1. Make caramel sauce according to instructions.
2. Allow to cool for 2-3 minutes, then pour into cookie cups, leaving enough space to add apples on top. I poured it into a measuring cup with a spout to make pouring easier.

Cook the Apples & Assemble

1. Set cookie cups aside to allow caramel to cool while you make the cinnamon apples.
2. Combine apples, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
3. Add butter and cook apples for about 10-15 minutes, or until at preferred softness.
4. Top cookie cups with apples.