Gochujang Caramel Cookies

Recipe View In a small bowl, blend 1 tablespoon of softened butter with the light brown sugar and gochujang until a smooth paste forms. Set aside to allow the flavors to meld. (Prep time: 5 minutes)

Recipe View In a separate, larger bowl, combine the granulated sugar, kosher salt, baking soda, cinnamon, vanilla extract, egg, and the remaining 7 tablespoons of softened butter. Using an electric hand mixer, whisk, or spatula, cream the ingredients together until light and fluffy, ensuring everything is well incorporated. (Mixing time: 5-7 minutes)

Recipe View Gradually add the all-purpose flour to the bowl. Gently fold the flour into the wet ingredients with a spatula until just combined, being careful not to overmix. The dough should be cohesive and slightly sticky. (Mixing time: 3-5 minutes)

Recipe View With the flat side of your spatula, gently flatten the dough in the bowl, then lightly roughen the surface to create shallow cracks and crevices. This will help the gochujang mixture adhere and create beautiful marbling. (Prep time: 2 minutes)

Recipe View Using a teaspoon, carefully dot small dollops of the gochujang mixture across the surface of the cookie dough. Then, using your spatula, gently fold the cookie dough over the gochujang dollops, stirring and folding delicately to create defined streaks of chili paste throughout the dough. Aim for an even distribution of the gochujang caramel. (Marbling time: 5-7 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for approximately 20 minutes. This chilling period allows the flavors to deepen and the dough to firm up, preventing excessive spreading during baking. (Chilling time: 20 minutes)

Recipe View Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. (Prep time: 10 minutes)

Recipe View Using a cookie scoop or spoon, portion out 2-tablespoonfuls of cookie dough per cookie. Arrange 8 cookies on each prepared baking sheet, ensuring ample space between them to allow for spreading. (Prep time: 5-7 minutes)

Recipe View Bake in the preheated oven for 13 to 15 minutes, or until the edges are very lightly golden. Keep a close watch to avoid over-baking. (Baking time: 13-15 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (Cooling time: 5 minutes +)