Gochujang Caramel Cookies Recipe

Gochujang Caramel Cookies

I saw this recipe making its way around the internet and I was very intrigued! Adapted from Eric Kim of the New York Times.

Gochujang is a Korean chili paste that I love cooking with so I knew this recipe would be good. They’re the perfect spicy sweet cookie!

Ingredients
8 tbsps vegan butter softened
2 tbsps brown sugar
1 heavy tbsp gochujang paste
1 cup sugar
1 vegan egg, we used 1/4 cup just egg
1 tsp vanilla
1/2 tsp baking powder
Pinch of salt
Pinch of cinnamon
1 1/2 cups all purpose flour

Directions
In a small bowl add 1 tbsp butter, brown sugar and gochujang
Mix well to form paste
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
Line baking sheet with parchment paper
Using a ice scream scooper or large spoon scoop roughly 2 tbsps of batter
Place onto baking sheet
Make sure to leave 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
Serve and enjoy!