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Gochujang caramel cookies with a sweet and spicy glaze on a baking tray.

Sweet and Spicy Gochujang Caramel Cookies

Satisfy your cravings with these Gochujang Caramel Cookies that blend sweet and spicy elements for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for better mixing.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Can replace with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Flavor Additions
  • 1/4 cup gochujang (Korean chili paste) Adjust based on desired spiciness.
  • 1/2 cup caramel sauce Homemade caramel can enhance flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt; gradually blend into the creamed mixture.
Mixing the Dough
  1. Divide the dough in half; stir in gochujang to one half and leave the other half plain.
  2. Take a tablespoon of each dough and swirl them together on a baking sheet.
  3. Drizzle caramel sauce over the top of each cookie mound.
Baking
  1. Bake for 10-12 minutes or until lightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve these cookies warm for the best flavor experience. Store in an airtight container at room temperature for up to one week. To maintain freshness, consider adding a slice of bread to the container. Freeze cookie dough for later use; just thaw before baking.