1. In a skillet over medium heat melt butter for the filling then add diced apples, brown sugar, cinnamon, nutmeg, lemon juice and cornstarch and cook until apples are tender and the mixture is thickened; let cool

2. Whisk flour, baking soda, baking powder, salt and ground cinnamon in a bowl

3. Cream softened butter with brown sugar and granulated sugar until fluffy, then beat in egg and vanilla until smooth

4. Gradually blend dry ingredients into the butter mixture to form a soft dough

5. Preheat oven to 350°F and line baking sheets with parchment paper

6. Form tablespoon-sized dough portions, flatten and create a small well, spoon in cooled apple filling, top with another small dough round and seal edges

7. Bake cookies for 11 to 13 minutes until edges are light golden, then cool on sheet for 5 minutes before transferring to a wire rack

8. Melt caramel candies with heavy cream until smooth and drizzle over cooled cookies, then sprinkle with sea salt flakes and let set