Gochujang Caramel Cookies
A unique blend of sweet and spicy cookies featuring Gochujang, perfect for various occasions.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar
- ½ cup granulated sugar
- ¼ cup Gochujang Korean chili paste, adjust amount for spice preference.
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup chocolate chips Can substitute with nuts or dried fruits.
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C).
Creaming the Mixture
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Mixing Ingredients
- Add Gochujang, eggs, and vanilla extract to the creamed mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until a dough forms.
Final Steps
- Fold in the chocolate chips.
- Drop tablespoon-sized amounts of dough onto ungreased baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes until the edges are golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough for up to three months.