Gochujang Caramel Cookies Recipe

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.

In a small bowl add 1 tbsp butter, brown sugar and gochujang. Mix well to form paste and set aside.

In a stand mixer add your remaining butter, sugar, egg, vanilla, salt, cinnamon and baking powder. Beat until creamy.

Add in flour and mix until dough is formed. Using a spatula mix batter.

Carefully add in dollops of gochujang mix. Use spatula to roughly blend being careful not to over mix to keep marble effect.

Refrigerate for 20 minutes.

Preheat oven to 350°F (175°C).

Line baking sheet with parchment paper.

Using an ice cream scooper or large spoon, scoop roughly 2 tbsps of batter onto the baking sheet, leaving space between cookies as they will spread out.

Bake in preheated oven for 13-15 minutes. (Careful not to overcook as they will harden up a bit when removed from oven.)

Remove and cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens