Prepare the Apple Pie Filling by melting 2 tablespoons of butter in a skillet over medium heat, adding 2 cups of diced apples, and sautéing until just tender, about 5 to 7 minutes. Stir in 2 tablespoons of sugar, 1 tablespoon of flour, 1 teaspoon of cinnamon, and a pinch of nutmeg, cooking until thickened, around 2 more minutes. Remove from heat, add 1 tablespoon of lemon juice, and let cool.

Make the Salted Caramel by combining 1 cup of sugar in a saucepan over medium heat. Cook until the sugar melts and turns a deep amber color, about 5 to 8 minutes. Stir in 6 tablespoons of unsalted butter, then slowly add ½ cup of heavy cream and 1 teaspoon of sea salt while stirring until smooth. Remove from heat and let cool slightly.

Prepare the Cookie Dough by whisking together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and a pinch of salt in a bowl. In another bowl, cream together ½ cup of unsalted butter and ½ cup each of brown sugar and granulated sugar until light and fluffy, about 3 minutes. Beat in 1 large egg and 1 teaspoon of vanilla extract, then fold in dry ingredients until just combined. Chill for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough into balls, make an indentation, fill with cooled apple filling, and drizzle with salted caramel. Bake for 10 to 12 minutes until the edges are golden. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Once cooled, drizzle additional salted caramel on top and sprinkle with flaky sea salt for finishing touches.