Preheat oven to 375. Grease 10 inch cast-iron pan with butter.

In a microwave-safe bowl, melt the ½ cup butter. Pour melted butter into a medium mixing bowl with both sugars. Mix with a wooden spoon or rubber spatula until combined. Stir in the egg, egg yolk, and vanilla.

Add in the flour, baking soda, and salt. Mix until well combined. Make sure to scrape down the sides of the bowl to mix all ingredients evenly.

Fold in 90% of the cubed apples with a rubber spatula or wooden spoon. Place all the dough into the cast-iron pan and press lightly until even. Top with a ¼ cup of caramel sauce and gently swirl it around creating a thick “marble” look.

Bake for about 15-20 minutes or until the cookie is golden brown and little-to-no jiggling. Let cool for about 5-10 minutes. Top with remaining 10% cubed apples, vanilla ice cream, and remaining caramel sauce