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–+ servings

Gochujang Caramel Cookies

Deliciously sweet and spicy cookies with a unique caramel flavor that uplift your spirits and impress your friends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Korean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour You can use whole wheat if you like that nutty hint.
  • ½ tsp baking soda This helps keep the cookies from spreading too much.
  • 1 tsp sea salt Maldon salt recommended for a fancier touch.
Wet Ingredients
  • ½ cup unsalted butter, softened Can substitute with margarine in a pinch.
  • 1 cup dark muscovado sugar, packed Key to achieving that deep caramel flavor.
  • 1 large egg Free-range is best.
  • 2 tbsp Gochujang This ingredient is the game changer.
  • 1 tsp vanilla extract Use pure instead of artificial.
  • 1 cup caramel sauce Try making your own for an elevated flavor.
Topping
  • to taste sea salt flakes Optional for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, whisk together the flour, baking soda, and sea salt.
  3. In a large bowl, cream together the softened butter and dark muscovado sugar until smooth and fluffy.
  4. Beat in the egg and the Gochujang until well combined.
  5. Gradually add the dry mixture into the wet ingredients, mixing just until combined.
  6. Gently fold in the caramel sauce, taking care not to overmix.
  7. Using a cookie scoop or tablespoons, dollop spoonfuls of the dough onto a lined baking sheet.
Baking
  1. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 90mgFiber: 1gSugar: 10g

Notes

If using regular brown sugar instead of dark muscovado, the cookies will still be good but chewier. A silicone baking mat makes cookie removal easier. Serve with vanilla ice cream for an added treat.
Tried this recipe?Let us know how it was!