Description
Delightful cookies blending sweet caramel and spicy gochujang, perfect for any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup gochujang
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in vanilla extract.
- Combine in a separate bowl, the flour, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, stirring until combined.
- Fold in the gochujang and caramel sauce gently, mixing until just swirled.
- Drop rounded tablespoons of dough onto ungreased baking sheets, ensuring space between each dollop.
- Bake for 10-12 minutes until edges are golden. Center may look soft.
- Let cool on baking sheets for a few minutes before transferring to wire racks.
Notes
Store leftovers in an airtight container for about a week. Freeze for longer storage, using parchment paper to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg