Pulverize (or smash with a rolling pin) the freeze-dried apples. Place in food processor and pulse until the chunks are gone or place apples in a large ziplock and smack with a rolling pin until only powder remains. Set aside.

In a large bowl, combine butter and sugars. Using a hand or stand mixer cream until light and fluffy, about 5 minutes.

Add eggs and vanilla to butter mixture and mix again until combined.

In a separate small bowl, combine all dry ingredients and whisk until combined.

Add dry ingredients to wet ingredients and mix. The dough will be thick.

Line a sheet tray with parchment paper. You will be chilling the dough balls after they are scooped and stuffed with caramel on this sheet tray.

If using pre-packed caramels, prepare them by unwrapping 15 caramels.

Using a large cookie scoop, scoop dough and use your thumb to make a divot in the dough. Place the caramel in the divot and then cover with more dough. Place scoop onto parchment lined and sheet and continue until you've gone through all of the dough.

Cover scooped cookie dough ball tray in saran wrap and let chill for 2 hours.

Preheat oven to 350 degrees F.

Bake 5 cookies at a time, for 12-14 minutes.

Let cool for 20 minutes and enjoy!