Gochujang Caramel Cookies
Bite into a unique blend of sweet and spicy with Gochujang Caramel Cookies, combining the deep flavor of gochujang with rich caramel for a delightful twist.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed Light or dark brown sugar can be used
- 2 large eggs Room temperature eggs work best
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup gochujang (Korean chili paste) Adjust based on spice tolerance
- 1/2 cup caramel sauce Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt; gradually blend into the creamed mixture.
- Divide the dough in half, and stir in gochujang to one half and leave the other half plain.
- Take a tablespoon of each dough and swirl them together on a baking sheet.
- Drizzle caramel sauce over the top of each cookie mound.
Baking
- Bake for 10-12 minutes or until lightly golden.
Cooling
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. You can freeze them in a freezer-safe bag to keep them longer.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 100mgSugar: 10g