In a small skillet, melt 1 tablespoon butter over medium heat. Add chopped apples, 1 tablespoon granulated sugar (if using), and 1/2 teaspoon cinnamon. Sauté for 3-5 minutes, until apples are tender. Remove from heat and cool completely.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the cooled apples. If the dough is soft, chill it for 15-20 minutes. Make sure the dough is cold before assembling the cookies.
Scoop about 1 tablespoon of dough, flatten it slightly, and place a caramel candy in the center. Roll the dough around the caramel, sealing it completely.
Place cookies on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden and the centers are just set.
Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
