Gochujang Caramel Cookies

Name: Gochujang Caramel Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Asian, Korean
Ingredients: 1 tbsp gochujang; 2 tbsp brown sugar; 1 tbsp softened butter; 8 tbsp butter; 1/2 cup brown sugar; 1/2 cup white sugar; 1 egg; 1/2 tsp salt; 1/4 tsp cinnamon; 1 tsp vanilla extract (or paste); 1.5 cups all purpose flour; 1/2 tsp baking soda

11 steps

Prep:15minCook:14min

If you're going to try any new cookie recipe, please let it be this recipe! This cookie is thin, chewy, sweet and slightly spicy! If you like snickerdoodle cookies, you will probably enjoy this! The mixture of the brown sugar cookie with swirls of gochujang caramel makes these cookies an absolute delight! Tips: -These cookies spread a lot so space them out accordingly! I baked 3 cookies per baking tray. -You have to chill these cookies for at least 1 hour before baking or else they'll be way thinner than desired! Chill them for at least 2 hours for the best results. -You don't have to use all of the gochujang caramel in this recipe. You can use about 75% of it for less spice. -Do not over-swirl the gochujang caramel in the cookie dough! You want nice ribbons of gochujang to appear while they bake.

Updated at: Sun, 17 Dec 2023 01:12:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories204.6 kcal (10%)

Total Fat8.8 g (13%)

Carbs29.4 g (11%)

Sugars17.3 g (19%)

Protein2.2 g (4%)

Sodium147.4 mg (7%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Gochujang Caramel

1 Tbspgochujang

2 Tbspbrown sugar

1 Tbspbutter

softened

Brown Sugar Cookie Dough

8 Tbspbutter

½ cupbrown sugar

½ cupwhite sugar

1egg

½ tspsalt

¼ tspcinnamon

1 tspvanilla extract

or paste

1 ½ cupsall purpose flour

½ tspbaking soda

Instructions

To make the gochujang caramel,

Step 1

Mix together the softened butter, brown sugar and gochujang until it is well combined. Set this aside.

To make the cookies,

Step 2

In a large mixing bowl, mix together the softened butter, brown sugar, and white sugar until it becomes lighter in color.

Step 3

Add the egg to the mixture and beat well until fully incorporated.

Step 4

Mix in the vanilla extract (or paste).

Step 5

Add the flour, salt, baking soda and cinnamon to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 6

Drop spoonfuls of the gochujang caramel into the cookie dough. Swirl the gochujang caramel gently into the cookie dough. Don't over-swirl because you want ribbons of gochujang to show.

Step 7

Chill the dough in the fridge for 1-2 hours prior to baking.

Step 8

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 3-4 inches apart. These cookies spread a lot so you want to space them out generously.

Step 9

Bake them at 350°F for 12-14 minutes or until the edges are set and the tops are lightly golden.

Step 10

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 11

Enjoy!