Gochujang Caramel Cookies
🇺🇸 United States · Korean-American Fusion
Ingredients
- 8 tbsp (113 g) unsalted butter, softened, divided
- 2 tbsp light brown sugar
- 1 heaping tbsp gochujang (Korean chili paste)
- 1 cup (200 g) sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 3/4 tsp kosher salt
Steps
- In a small saucepan, melt 2 tablespoons of the butter with the brown sugar and gochujang over medium heat, stirring until smooth and bubbly. Remove from heat and let cool slightly.
- In a large bowl, cream the remaining butter with the sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
- Swirl the gochujang caramel paste through the dough, leaving streaks rather than fully mixing.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers are still soft.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Original recipe headers only outlined sections (caramel paste, dough, baking); detailed steps were reconstructed based on standard technique for this type of cookie.
Source: www.beyondkimchee.com