In a medium saucepan, combine the apples, brown sugar, butter, cornstarch, cinnamon, and nutmeg over medium heat. Cook until the apples begin to soften and the liquid thickens. Remove from the heat and let cool.

In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter just until crumbles form. Set aside.

Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.

In the mixer bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, then the vanilla extract. Slowly mix in the flour mixture just until incorporated.

Scoop about 3 tablespoons of dough and roll into balls. Place the balls on a sheet pan lined with parchment paper, about 2 inches apart. Press the back of a tablespoon into each cookie to create a small well for the filling. Add 1 tablespoon of apple filling to each well. Sprinkle the streusel over the filling. Refrigerate the cookies for 1 hour.

Preheat the oven to 350°F.

Bake for 15 to 18 minutes until the edges are golden brown. Spread the remaining streusel on a sheet pan and bake for 5 to 10 minutes until browned.

Allow the cookies to cool for 30 minutes. Sprinkle extra streusel over the cookies.

In a small mixing bowl, stir together the powdered sugar, caramel, and 1 tablespoon of water at a time until a pourable glaze forms.

Drizzle the glaze over the cookies and enjoy.