Reduce the apple cider

• Simmer the apple cider in a saucepan until reduced to a thick concentrate.
• Set aside to cool.

Make the cookie dough

• Cream the butter with the brown sugar and granulated sugar until light and fluffy.
• Beat in the egg, vanilla extract and reduced apple cider.
• Whisk together the flour, baking soda, salt and cinnamon, then mix into the wet ingredients until just combined.
• Fold in the diced apple.

Chill the dough

• Cover the dough and refrigerate until firm enough to scoop.

Shape and fill the cookies

• Scoop portions of dough and flatten slightly in your palm.
• Place a small spoonful of salted caramel in the center and seal the dough around it.
• Arrange the balls on a lined baking tray, spaced apart.

Bake the cookies

• Bake at 180 °C until the edges are set and golden.
• Let cool on the tray for a few minutes, then transfer to a cooling rack.

Finish with caramel

• Drizzle the cooled cookies with the remaining salted caramel.