Preheat oven to 180C/350F/Gas 4 and line cookie sheet(s) with parchment paper.

Place butter, sugars, eggs, and vanilla into a mixing bowl and beat with an electric mixer on medium until creamy.

Sift together the flour, baking soda, and salt into a bowl and then gradually add to the creamed mixture, beating on low speed, until combined. Scrape down the sides of the bowl and increase to medium speed for 30 seconds.

Stir in the chocolate chips, caramel chips, and chopped dried apple pieces until well incorporated.

Use a small ice cream scoop to measure out the cookie dough and place the cookie balls on the lined cookie sheet(s) about 3 inches apart.

Bake for 10 minutes then remove from oven.

Allow the cookies to cool slightly on the cookie sheets before transferring to a wire rack to cool completely.

Store in an airtight container for about a week.