Preheat oven to 350 degrees Fahrenheit.

Cream the butter with ¾ cup of sugar in a large bowl. Add egg and vanilla, mix well.

In a separate bowl, mix the flour, cream of tartar, salt, and baking soda. Add dry ingredients to the wet mixture and mix until combined. Fold in the diced apple pieces.

In a small bowl, combine the ¼ cup sugar and 1½ tsp cinnamon. Scoop cookie dough balls, roll into the cinnamon sugar mixture, and place on a prepared baking sheet with pan spray or a silicone baking mat.

Bake cookies for 10 to 12 minutes or until brown on the edges. Allow to cool.

Heat caramel squares in a bowl in the microwave for short bursts of 15 seconds at a time until just melted. Place in a zip-top bag and cut off the corner. BE CAREFUL the caramel will be hot. I actually used a winter glove to hold the bag at this point. Pipe a zig-zag of caramel over the tops of the cookies; allow to set. DO NOT stack cookies together. Store cookies in a single layer on a baking sheet covered with plastic wrap (make sure the plastic wrap doesn't touch the top of the cookies.)