1. Make the Kokada Cinnamon Swirl: In a small bowl, add the butter and Kokada. Heat in the microwave for about 10-15 seconds just so the butter starts to melt and the Kokada softens. Add apple butter and cinnamon and whisk to combine. Place in the freezer for 10 minutes while you prepare the rest of the ingredients.
2. Make the cookie batter: Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl. In a large bowl, whisk together the melted butter, apple butter, brown sugar, granulated sugar, and vanilla extract. Add the flour mixture to the wet mixture and use a spatula to gently fold just until combined.
3. Fold in the Kokada Cinnamon Swirl: Remove the Kokada mixture from the freezer. Use two spoons to dollop it into the batter. Cut through a couple times with the spatula, do not overmix. It will mix in more when you form the cookies. 
4. Let the dough rest: Refrigerate the dough for 30 minutes. 
5. Preheat the oven and prepare the baking sheets: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 
6. Scoop the cookies: Use a cookie scoop or large spoon to scoop the cookies into balls, about 3 tablespoons per cookie. It should make about 18 cookies.
7. Bake and let cool: Bake for 12-14 minutes until the edges are golden brown and crispy and the center is doughy. Let them cool on the pan for 10 minutes before serving with extra Kokada.

Store in an airtight container in the fridge or on the counter for 4-5 days.