Preheat oven to 400°F. Spray two 6-inch pie plates or cast iron skillets with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, stir the melted butter with the dark brown sugar and granulated sugar. Whisk in the egg and vanilla extract until well combined.

Add the flour mixture to the wet ingredients and stir with a spatula until just incorporated. Fold in the white chocolate chips.

Divide the dough evenly between the prepared pie plates. Bake for about 12 minutes, or until the edges are lightly browned.

While cookies bake, prepare the caramel apple topping. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add diced apples, cinnamon, nutmeg, and lemon juice. Cook, stirring often, until apples soften, about 8 minutes.

Top the warm pizookies with the caramel apple mixture and a generous drizzle of salted caramel sauce. Serve immediately with ice cream, if desired.