Gochujang Caramel Cookies
Gochujang caramel cookies bring a delightful twist to traditional sweet treats with a blend of sweet and savory flavors, featuring Korean chili paste, gochujang, and caramel.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons gochujang
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits or chopped soft caramels
For Topping
- Flaky sea salt for topping (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and gochujang, stirring until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the caramel bits, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- If desired, sprinkle flaky sea salt on top of each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For the best results, measure your ingredients accurately, adjust gochujang to your spice preference, and chill the dough for about an hour for enhanced flavor and texture.