Gochujang Caramel Cookies
These unique cookies feature a perfect balance of sweet, salty, and spicy, with a deep caramel flavor and a subtle, warming kick from Korean gochujang. They offer a sophisticated twist on a classic treat that is sure to surprise and delight.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup unsalted butter softened to room temperature
- 1.5 cup packed dark brown sugar
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 tbsp gochujang paste preferably a well-fermented variety
- 1 cup caramel baking chips
- 1 tsp flaky sea salt for garnish (optional)
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, the dough balls can be frozen on a parchment-lined sheet, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. Make-Ahead: The cookie dough can be made, scooped, and chilled in the refrigerator for up to 72 hours before baking for a deeper flavor. Variations: Substitute the caramel chips with dark chocolate or white chocolate chips. For more spice, increase the gochujang to 4 tablespoons. Serving Suggestion: Pair with a cold glass of milk or a cup of black tea to balance the spice.