Gochujang Caramel Cookies
Delicious cookies that blend sweet caramel with a spicy kick from gochujang, perfect for snacking or sharing.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons gochujang Adjust to taste for spiciness.
- 1 cup caramel candies, chopped Can substitute with toffee bits.
- to taste Sea salt, for sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and gochujang until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped caramel candies, ensuring they are evenly distributed in the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie before baking.
Baking
- Bake for 10-12 minutes or until the edges are golden brown, and the centers appear slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm or with a scoop of vanilla ice cream. For a flavor twist, drizzle with chocolate or caramel sauce before serving.