Cream the softened butter in a mixing bowl until light and fluffy.

Mix in both sugars, vanilla extract, and eggs until well combined.

Gradually add the dry ingredients, mixing well after each addition.

Chill the dough in the refrigerator for about 30 minutes.

In a large pan, combine diced apples with cubed salted butter, apple cider, brown sugar, cinnamon, nutmeg, and ground cloves.

Cook over medium heat until the apples become tender.

Remove from heat and allow the mixture to cool.

In a saucepan, add granulated sugar and cubed butter, cooking over medium heat while stirring until melted.

Slowly stir in heavy cream and a pinch of flaky sea salt.

Cook for a few more minutes until the sauce thickens and let it cool.

Mix all the crumble topping ingredients in a bowl until crumbly.

Spread the mixture onto a baking sheet and bake at 350°F (175°C) until golden brown.

Let cool.

Preheat your oven to 350°F (175°C).

Scoop out portions of chilled dough using a cookie scoop to form balls and place on a baking sheet lined with parchment paper.

Roll each dough ball in the sugar mixture and bake for about 10-12 minutes or until edges are set.

Poke a small hole in the center of each cookie and fill with the apple filling.

Top with crumble and drizzle with salted caramel sauce.

Serve warm for the best flavor.