Description
Delicious cookies with a unique twist of gochujang, perfect for spice lovers!
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 3 tablespoons Gochujang (Korean Chili Paste) (use plain version)
- 1 tablespoon Additional Butter (softened)
Instructions
- In a medium mixing bowl, combine 1 tablespoon of softened butter with light brown sugar and gochujang. Mix until fully integrated and smooth, creating a thick caramel paste.
- In a large mixing bowl, beat the remaining softened butter with granulated sugar and light brown sugar until creamy and fluffy, about 2-3 minutes. Add the large egg and vanilla extract, mixing until well combined.
- Whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon before gradually adding the dry ingredients to the wet mixture, stirring just until combined.
- Cover the cookie dough with plastic wrap and refrigerate for 10-15 minutes. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- Remove the dough from the refrigerator and gently fold in dollops of the prepared gochujang caramel paste, creating a marbled effect.
- Using a large cookie scoop, portion out the cookie dough onto the prepared baking sheets, leaving enough space between each cookie for spreading. Bake for 11-13 minutes.
- Let the cookies cool on the sheets for about 3 minutes before transferring them to a wire rack to cool completely.
Notes
- For a less spicy version, reduce the amount of gochujang.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg