In a skillet over medium heat, melt 3 tablespoons of unsalted butter until bubbly. Stir in ½ cup of flour, ¼ cup of sugar, 1 teaspoon of cinnamon and a pinch of salt. Cook for about 5 minutes until clumpy and golden brown. Remove from heat and let cool.

In a large mixing bowl, cream together ½ cup of room-temperature butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy (about 3 minutes). Add 1 large egg, 2 tablespoons of apple juice, and 1 teaspoon of vanilla extract. Mix until fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, a sprinkle of salt, and spices like 1 teaspoon each of cinnamon and nutmeg. Gradually add this dry mixture to your wet ingredients.

Using a large cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Press your thumb into the center of each ball to create a well for the caramel.

Preheat oven to 350°F (175°C) and bake cookies for approximately 12 minutes, or until edges are set and centers appear slightly underbaked. Cool on the sheet for 5 minutes before transferring to a wire rack.

In a medium bowl, beat together 4 ounces of softened cream cheese and 3 tablespoons of softened butter until smooth. Gradually mix in 2 cups of powdered sugar, 2 tablespoons of caramel sauce, and ½ teaspoon of vanilla extract.

Once cookies are cooled, generously frost each one with the creamy caramel frosting. Top with diced apples, a sprinkle of streusel, and a drizzle of caramel sauce.