1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined.

4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

5. Gradually add the dry mixture to the wet mixture and stir until just combined.

6. Scoop dough onto baking sheets, spacing about 2 inches apart.

7. Bake for 10–12 minutes or until edges are golden and centers look set.

8. Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

9. While cookies cool, make the caramel glaze: melt butter and brown sugar in a saucepan, stir in milk, and bring to a simmer. Remove from heat and whisk in powdered sugar until smooth.

10. Once cookies are fully cooled, spoon warm glaze over each one.

11. Immediately top with diced apples and toffee bits before the glaze sets.