Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper (or spray with cooking spray). In a bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. then add eggs and vanilla. In a medium bowl, stir together flour, crumbs, baking powder, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.
Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Removed and let cool on wire racks. Add caramels and cream to a microwave-safe bowl. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened.
Yummy to the core.
Looking for more delicious fall recipes?
Check out these Best-Ever Iced Pumpkin Chocolate Chip Cookies!