Gochujang Caramel Cookies are the perfect combination of sweet and spicy...in a cookie! Gochujang is a spicy Korean paste that when combined with sweet brown sugar makes a rich spicy caramel. Added to cookie batter it makes the perfect "swicey" treat!
Recipe by Sharon Matten - Kosher Everyday on January 31, 2023
Prep time: PT25M
Cook time: PT12M
Total time: PT37M
5 stars ( reviews)
Gochujang, Cookies, Gochujang Caramel, Gluten Free, Dairy Free, Pareve, Vegetarian, Cookie Recipe
- In a small bowl, stir together the plant based butter, brown sugar and gochujang paste until smooth. Set aside.
- Preheat oven tov350°F or 325°F convection mode.
- In a large bowl, whisk the remaining 7 tablespoons of plant based butter, sugar, egg, salt cinnamon and vanilla until smooth.
- Stir in the flour and baking soda.
- Refrigerate for 10-15 minutes to thicken the dough.
- Remove the dough from the refrigerator. Spoon several, spaced out, blobs of the gochujang caramel mixture over the dough.
- Using a flat spatula or knife, cut through the dough to create veins/streaks of caramel in the dough. Be careful not to overmix. You want wide, distinct strips of gochujang.
- Line two baking sheets with parchment paper or silicone mats.
- Using a cookie scoop, scoop 12 cookies onto each baking sheet, making sure to leave maximum space between each cookie.
- Bake for 12 minutes until the cookies are golden on the edges, rotating the pans halfway through baking.
- Cool completely on a wire rack. Cookies will flatten slightly as they cool.
- Store in an airtight container for up to 2 days at room temperature.