Prepare a baking sheet lined with parchment paper. Be sure apples are wiped dry so caramel will stick to them. Remove stems and replace with sticks, inserted at least one inch deep.
Heat caramels until fully melted. Whisk until smooth. Dip each apple into the caramel, hold above pan or bowl until excess drips away, and carefully roll in sugar crystals. Place on top of a cookie and then onto parchment-lined baking sheet. Repeat for remaining apples.
Garnish with mint sprigs and serve.