Description

These Gochujang Caramel Cookies are a unique twist on traditional cookies, combining the sweetness of caramel with the heat of Korean chili paste for a flavor explosion in every bite.

Ingredients

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For Gochujang Caramel Paste:

8 tbsp Unsalted Butter
2 tbsp Light Brown Sugar
1 heaping tbsp Korean Chili Paste (Gochujang)

For Cookie Dough:

1 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
1.5 cups All-Purpose Flour
0.5 tsp Baking Soda
0.75 tsp Kosher Salt
0.25 tsp Ground Cinnamon

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Instructions

Prepare the Gochujang Caramel Paste: Mix softened butter with light brown sugar and gochujang until smooth.
Make the Cookie Dough: Cream butter with granulated sugar and brown sugar, then add the egg and vanilla extract.
Combine dry ingredients: Whisk flour, baking soda, salt, and cinnamon, then incorporate into the butter-sugar mixture.
Chill the Dough: Cover with plastic wrap and refrigerate for 10-15 minutes.
Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Marble the Caramel Paste: Gently fold dollops of the gochujang caramel into the dough.
Scoop Cookies: Use a cookie scoop or spoon to create 12 mounds on the baking sheets.
Bake the cookies: In the preheated oven for 11-13 minutes.
Cool the cookies: On the baking sheets for about 3 minutes before transferring to a wire rack.
Store the cookies: In an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 160mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg