Begin by peeling and dicing your chosen crisp apple into pea-sized pieces. Toss the diced apple in a splash of lemon juice to prevent browning and enhance flavor. Pat dry gently before proceeding.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until evenly mixed.

Use a hand mixer to cream together the softened unsalted butter, packed light brown sugar, and granulated sugar for 2-3 minutes until fluffy.

Add the egg, egg yolk, and pure vanilla extract to the creamed mixture. Mix until everything is smooth.

Gradually mix the dry ingredients into the wet mixture with a spatula, stirring only until just combined.

Gently fold in the diced apple and soft caramel candies into the cookie dough.

Cover the cookie dough and refrigerate for 20-30 minutes.

Preheat your oven to 350°F (175°C) and prepare your baking sheets.

Once chilled, scoop out 1.5 to 2 tablespoons of dough, roll them into balls, and optionally roll in cinnamon sugar.

Place the rolled cookie dough balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.