After one bite, my neighbor ran over, super curious about how I whipped up these yummy treats.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the diced apples and caramel bits until evenly distributed.

In a small bowl, mix together the 1/4 cup of sugar and 1 teaspoon of cinnamon for rolling.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the dough. If you prefer a spicier cookie, increase the cinnamon in the dough to 1 1/2 teaspoons and add a pinch of nutmeg. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To enhance the caramel flavor, drizzle melted caramel over the cooled cookies before serving.