Gochujang Caramel Cookies
A delightful blend of sweet and spicy, these chewy cookies featuring gochujang and caramel are perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Spoon into measuring cup and level
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons gochujang Adjust amount for more heat
- 1 cup caramel bits For chewy caramel flavor
- to taste flaky sea salt Optional for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and gochujang until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the caramel bits until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly sprinkle flaky sea salt over each cookie dough ball if desired.
Baking
- Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
- Remove from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Measure ingredients carefully, especially flour to ensure cookies do not turn out dry. Chilling the dough before baking can help maintain cookie shape and enhance flavors.