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Export 6 ingredients for grocery delivery
Step 1
Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.
Step 2
Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.
Step 3
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, stirring until combined. Refrigerate the dough for 10-15 minutes.
Step 4
While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
Step 5
Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Use a stiff spatula to gently swirl the caramel into a marbling pattern in the dough, ensuring you maintain a visible color contrast.
Step 6
Use a large cookie scoop (about 3 tablespoons) to form 12 cookies, placing 6 on each baking sheet with enough space between them. If using a smaller scoop, you can make 24 cookies.
Step 7
Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges. Rotate the pans halfway through for even baking.
Step 8
Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.
Step 9
Store the cookies Keep them in an airtight container at room temperature. They'll stay good for up to three days.
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