Peel and core the apple, then cut into small cubes.

In a small saucepan, add the apples, lemon juice and sugar on medium heat. Mix frequently, then cook for 15-20 minutes, until apples are tender, and the water has dried.

Add in the butter and mix until melted.

Let the mixture come to room temperature.

Then, add dollops of the apple pie filling to a tray lined with parchment paper and freeze until ready to assemble the cookies.

Add the softened butter and brown and white sugars to a large bowl. Mix until the butter is light and fluffy. Next, add the egg, egg yolk and vanilla and continue mixing until fully incorporated.

Add the dry ingredients (flour, salt, baking soda, and salt). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.

Divide the cookie batter into 12-14 balls. Chill the cookies in the fridge for about 20 minutes.

Remove the cookie balls from the fridge and the apple pie filling from the freezer.

Create an indent or well in the centre of each cookie ball. Fill it with the apple pie filling, then cover it with cookie dough, ensuring it is covered completely.

Place stuffed cookies back into the freezer for about 20 mins. This will ensure that the apple pie filling doesn't seep out when baking.

Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.

Bake at 325ºF for 12-18 mins until the cookies look set and brown a little.

Cool slightly on the tray, then carefully transfer to a wire rack to cool completely.

Melt 3-4 pieces of caramel candy in a small heat-proof bowl in the microwave.

Drizzle melted caramel over the cookies for a more caramel flavor.

Cool then enjoy.