In a medium saucepan over medium heat, I melt 1 cup sugar, stirring until golden. I add 6 tbsp butter, stirring until melted, then slowly pour in ½ cup heavy cream and ½ tsp salt. I cook for 1 minute, then cool completely.

I toss 2 diced apples with 1 ½ tsp lemon juice, 1 ½ tsp cinnamon, and ¼ tsp nutmeg. In a saucepan, I melt 2 tbsp butter, add the apples, ⅓ cup brown sugar, and 3 tbsp water, cooking for 3–5 minutes until soft. I mix 2 tbsp cornstarch with 4 tbsp cold water, stir into the apples, and cook until thick. I cool the filling completely.

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, I mix ½ cup flour, ½ cup brown sugar, ½ tsp cinnamon, and ¼ tsp baking powder. I cut in ¼ cup cold butter until pea-sized lumps form, then stir in ½ cup oats. I chill for 15 minutes, spread on the sheet, and bake for 15–18 minutes until golden. I cool and break into pieces.

I line baking sheets with parchment. In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. I add 2 eggs and 1 tsp vanilla, mixing well. In another bowl, I whisk 2 ½ cups flour, 1 tbsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt. I combine with wet ingredients, mixing until just combined. I mix ½ cup sugar and 1 tbsp cinnamon, roll 2-tbsp dough balls in it, and bake at 350°F for 8–10 minutes. I cool on the sheet for 5 minutes, then transfer to a rack.

I beat 4 oz cream cheese, ¼ cup butter, 2 cups powdered sugar, 2 tbsp caramel sauce, and ½ tsp vanilla until thick and pipeable.

I pair cookies by size, pipe a ring of frosting around one cookie’s edge, spoon apple filling in the center, sprinkle with crumble, and drizzle with caramel sauce. I top with another cookie to form a sandwich.

I serve Caramel Apple Cookie sandwiches fresh for the best texture, drizzling extra caramel on top for indulgence.