To Make the Apple Filling: In a medium saucepan over medium heat, add the apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and ginger and cook, stirring frequently, until the sauce has thickened and the apples are soft.
If the sauce gets too thick before the apples soften add about a teaspoon of water at a time to thin it out and continue cooking until apples are tender
To Make the Cookies:
Preheat the oven to 350°F (180°C), line a baking sheet with parchment paper. In a medium bowl, stir together the flour, baking soda, cinnamon and salt; set aside.
Scoop the dough using a medium cookie scoop into the granulated sugar for rolling. Gently roll the dough balls in the sugar so that they get completely coated in sugar. Transfer them to the prepared baking sheet 2” apart.
Fill the indentations with 2-3 teaspoons of apple filling, then return the cookies to the oven to bake for an additional 3 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Caramel Drizzle: Melt the unwrapped caramels and the heavy cream together using a small saucepan over medium-low heat. Stir constantly until the mixture is smooth