1-First Step: Make the apple pie filling
* Place the diced apples in a bowl and pour 2 tablespoons fresh lemon juice over them. Toss to coat so the apples do not brown and the filling tastes bright.
* In a medium saucepan combine 1/2 cup water, 1/4 cup dark brown sugar, 1/4 cup granulated white sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Whisk until smooth.
* Bring the mixture to a simmer over medium heat, stirring frequently so the cornstarch does not clump.
* Add the apples and cook for about 5 to 7 minutes, stirring often, until the mixture thickens and the apples are tender but not mushy.
* Remove the pan from heat, stir in 2 teaspoons unsalted butter until melted, and let the filling cool completely. Chill briefly if you need the filling to set faster.

2-Second Step: Prepare the cookie dough
* Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
* In a large bowl, cream 1 cup unsalted butter (softened), 1 1/4 cups granulated sugar, and 1/4 cup dark brown sugar until light and fluffy using a stand mixer or hand mixer.
* Beat in 1 egg, 1 egg yolk, and 1 tablespoon vanilla extract until well combined and smooth.
* In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
* Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If the dough feels too sticky, chill it for 15 to 30 minutes to firm up.

3-Third Step: Shape and fill the cookies
* Mix 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon in a small bowl for rolling.
* Scoop dough into balls about 3 tablespoons each. Roll each ball in the cinnamon-sugar mixture and place them 2 inches apart on prepared baking sheets.
* Gently press a shallow well in the center of each dough ball, about 1/4-inch deep. This shallow indentation is important to keep the cookie thick and tender.
* Fill each well with about 1 tablespoon of the cooled apple pie filling. Do not overfill, or the cookies will spread or become soggy.

4-Fourth Step: Bake and finish
* Bake for 8 to 10 minutes until edges are set and centers still look slightly underbaked. Pull the cookies when edges are just set to keep them soft.
* Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
* Once fully cooled, add a bit more apple filling to each well if desired, then garnish with crushed cinnamon graham crackers and a drizzle of caramel over the top.