In a large bowl, mix the cookie ingredients.

Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C.

Add the heavy whipping cream to a stand mixer and whip until stiff peaks form. Add the cream cheese, powdered sugar, and vanilla & mix until the mixture is smooth and creamy. Place in the fridge.

Wash, peel, and chop your apples into small cubes. Chop the pecans. Add the apples, pecans, brown sugar, butter, cinnamon & salt to a pan over medium heat. Stir often and cook for 10 mins until the apples are softened & caramelized.

Finally, add the cornstarch and use a whisk to break up the clumps. Cook for a few minutes until the mixture thickens. Remove from the heat, transfer to a heat-safe dish, and place in the fridge to cool.

Bake the cookies for 12 minutes.

Once the cookies and apple toppings have fully cooled, add a generous dollop of the cheesecake mixture and spread it on each cookie. Then top with the apple pie topping. Use the extra caramel that has formed from cooking the apples to top the cookies.

Enjoy! Store in the fridge.