In a medium saucepan over medium heat, combine diced apples with brown sugar and cinnamon. Stir gently for about 5 minutes until the apples soften and begin to release their juices.

In a large mixing bowl, cream together softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 3 minutes. Beat in one egg until fully incorporated.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Using a rubber spatula, fold the cooled apple mixture into the dough in two additions, ensuring even distribution. Chill in the refrigerator for about 15 minutes if the dough feels too soft.

Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions onto the sheets, spacing evenly. Bake for 10-12 minutes.

Allow cookies to cool on the sheets for about 5 minutes before transferring to a wire rack. Drizzle with salted caramel once completely cooled.