Gochujang Caramel Cookies
Sweet and spicy gochujang caramel cookies offer a delightful twist on a classic treat with a chewy texture and rich flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Make sure to measure accurately.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons gochujang Adjust according to spice preference.
- 1/2 cup caramel sauce
Toppings
- Sea salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Stir in the gochujang until fully integrated.
Cooking
- Gradually add the flour mixture, stirring gently until just combined; do not overmix.
- Fold in half of the caramel sauce, creating swirls throughout the batter.
- Using a tablespoon, scoop dough onto the prepared baking sheet, leaving space between each cookie.
- Drizzle the remaining caramel sauce over the tops of the cookies, and sprinkle with sea salt.
- Bake the cookies for 10 to 12 minutes, until golden around the edges.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For best results, chill the cookie dough for 30 minutes before baking. Experiment with different brands of gochujang for varying spice levels.