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

Melt butter in a skillet over medium heat, then mix in flour, sugar, cinnamon, and salt. Toast for 5-7 minutes until golden brown. Set aside to cool.

Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, apple juice, and vanilla extract.

In a separate bowl, whisk together dry ingredients, then gradually mix into the wet ingredients until just blended.

Dice apples and toss them in a bit of flour to prevent sogginess.

Use a cookie scoop to portion out the dough and roll into balls, spacing them 2 inches apart on the baking sheet.

Bake cookies for 10-12 minutes, until lightly golden around the edges. Allow to cool for a few minutes on the sheet.

Transfer the cookies to a wire rack to cool completely.

Beat cream cheese and butter until smooth, then add powdered sugar, caramel sauce, and vanilla extract, blending until fluffy.

Frost the cooled cookies and top with diced apples and streusel topping.