GOCHUJANG CARAMEL COOKIES

Ingredients

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COOKIES

• 1/2 Cup Butter
  • Soft (Not Melted)
• 2 Tablespoons Dark Brown Sugar
• 1 Tablespoon Gochujang
• 1 Cup Sugar
• 1 Egg
• 3/4 Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1 1/2 Cups Flour

Directions

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PASTE

1. In a small bowl, mix together 1 Tablespoon butter, brown sugar and Gochujang paste. Set aside at room temperature.

DOUGH

1. In a large bowl, combine 7 Tablespoons butter, sugar, egg, salt, vanilla and cinnamon. Mix until smooth.
2. Using a spatula, stir in the baking soda.
3. Add the flour and gently stir to combine. Do not overmix!
4. Place this bowl in the fridge to chill for 15/20 minutes. You want the down to be soft and pliable , but not sticky.

BAKE

1. Line a cookie sheet with parchment paper.
2. Preheat the oven to 350 degrees.
3. Remove dough from fridge and add gochujang mixture in 4 to 5 separately spaced out blobs.
4. Using long circular strokes, swirl the mixture into the dough to form streaks (see picture below). Do not overmix!
5. Scoop 1/4 cup rounds of dough onto pan, spacing 3 inches apart.
6. Bake 11 to 14 minutes until lightly golden at the edges.
7. Let cool completely on the pan (cookies will flatten slightly as they cool).

Notes:
Such an interesting savory/spicy/sweet flavor combo!