Gochujang Caramel Cookies Recipe - as seen on nytcooking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and adds richness.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: toffee bits

Homemade caramel can be healthier and more flavorful.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier nut option and sunflower seeds are more economical.

Start by making the caramel part: combine 2 tablespoons of brown sugar with 1 tablespoon of gochujang.

Slice 1 tablespoon off of a stick of room temperature butter and add it to the sugar and gochujang mixture.

Mix the gochujang mixture together.

In a separate bowl, add the remaining 7 tablespoons of butter and use a spatula to spread it out.

Add 200g of sugar to the butter, mixing until combined.

Add 1 large egg (room temperature), 1/2 teaspoon of salt, 1/4 teaspoon of cinnamon, and 1 teaspoon of vanilla extract to the butter mixture and whisk together for about a minute until it becomes paler in color.

Sprinkle in 1/2 teaspoon of baking powder and fold it in with a spatula.

Add 185g of flour to the butter mixture and fold until no streaks of flour remain.

Refrigerate the mixture for 15 minutes (this step is skipped in the video).

Plop three dollops of the gochujang mixture on top of the cookie dough and swirl it in with a spatula, ensuring not to overmix so that the gochujang remains visible.

Using a 1/4 cup ice cream scoop, place 4 cookies onto each tray, ensuring visible streaks of gochujang in each cookie.

Bake the cookies in a preheated oven at 350°F for around 13 minutes, looking for lightly golden edges and a set center.

Place the cookies on a cooling rack and let them cool completely before removing them from the baking trays.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens