Caramel Cookies with Spiced Apples

In a mixing bowl, cream together the *softened butter*, *sugar*, and *salt* for 3 to 4 minutes until light and fluffy. Add the *egg* and beat until the mixture is smooth and well combined.

Sift in the *flour*, *corn starch*, and *baking powder* into the butter mixture. Mix until a smooth dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or place in the freezer for 15 minutes if pressed for time.

Preheat your oven to *180 degrees Celsius (350 degrees Fahrenheit)*. Remove the dough from the refrigerator and form into small balls. Place them onto a baking sheet lined with parchment paper, leaving some space between each.

Use your thumb to make a shallow indentation in the center of each ball.

In a saucepan, cook the *diced apple* with a *small piece of butter*, *cinnamon*, and *brown sugar* to taste over medium heat until the apples are tender.

Spoon the spiced apples into the indentation of each cookie dough ball.

Bake the cookies in the preheated oven for *12 to 14 minutes*. The cookies should appear slightly undercooked when you remove them; they will firm up as they cool.

Be careful not to overbake if you prefer soft and chewy cookies.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle with *salted caramel sauce* before serving. For best results, use homemade salted caramel.