Description
Soft and chewy Gochujang Caramel Cookies with golden edges and glossy pools of sweet and subtly spicy caramel. A bold twist on classic cookies that perfectly balance buttery sweetness with gentle heat.
Ingredients
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- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons gochujang
- 1/2 cup granulated sugar for caramel
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter for caramel
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until smooth and fully incorporated.
- Gradually mix in the dry ingredients until a soft dough forms.
- In a small saucepan over medium heat, melt 1/2 cup granulated sugar until amber in color.
- Carefully stir in heavy cream and 2 tablespoons butter. Remove from heat and stir in gochujang until smooth.
- Scoop dough onto prepared baking sheet, leaving space between each portion.
- Spoon a small amount of gochujang caramel onto each dough mound and gently swirl with a toothpick.
- Bake for 10 to 12 minutes until edges are lightly golden and centers are set but soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake, the centers should remain slightly soft.
- Swirl the caramel lightly to keep it visible on top.
- Chill the dough for 30 minutes if it feels too soft.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg