Gochujang Caramel Cookies
A delightful fusion of sweet and spicy, these gochujang caramel cookies offer a chewy interior and crunchy edges, perfect for any gathering or indulgence.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons gochujang Korean chili paste
Mix-ins
- 1/2 cup caramel bits Optional: add more for extra gooeyness
Optional Topping
- to taste sea salt flakes for sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In another large bowl, cream the softened butter with both sugars until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Stir in the gochujang until it fully integrates into the batter.
- Gradually mix in the dry ingredients until just blended. Avoid overmixing.
- Fold in the caramel bits gently.
- Using a tablespoon or cookie scoop, drop dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt flakes on top of each cookie if desired.
Baking
- Bake for 10 to 12 minutes or until the edges are lightly browned. The centers may look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a special touch, serve warm with vanilla ice cream. Store in an airtight container at room temperature for up to a week, or refrigerate for two weeks.