Gochujang Caramel Cookies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I kept seeing the Samsung advert where he's cooking and adds too much sugar to his gochujang sauce and he asks how to rectify it and it suggests to turn it into cookies. I saw it that many times that in July, I decided to give them a whirl.

Let's get baking!

Ingredients:

8 tbsp unsalted butter

2 tbsp light brown sugar

1 heaped tbsp Gochujang paste

200g sugar

1 large egg

1 tsp vanilla extract

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp ground cinnamon

3/4 tsp salt

Strat off by preparing the Gochujang caramel paste.

Mix 1 tbsp of the unsalted butter, with 1 tbsp of the brown sugar and the Gochujang, until it forms a paste.

Now it's time to make the cookies dough. Beat the remaining butter with the sugars, egg and vanilla extract in a stand mixer or a hand-held mixer, until the mixture is creamy and fluffy.

In a separate bowl, whisk together the flour, bicarbonate of soda, salt, and cinnamon.

Gradually add the flour mixture to the butter mixture.

Add dollops of the Gochujang caramel paste to the cookie dough, and use a stiff spatula or knife to gently swirl the caramel into a marbling pattern into the dough.

Then chill for about 30 minutes.

Pre-heat your oven to 160c Fan/350 Fahrenheit, and line 2 baking trays with parchment paper.

Remove the dough from the fridge and using an ice cream scoop or large cookie scoop to form the cookies. Place 6 cookies on each tray, making sure there is enough space between them.

Bake the cookies for about 11-13 minutes, until the show cracks on the top and  are golden around the edges. Rotate the trays halfway through for an even bake.

Allow the cookies to cool on the baking sheets for about 3 minutes before moving them to a wire cooling rack.

Store the cookies in an airtight container at room temperature.

While I found these intimidating to make because of the Gochujang, the recipe was really easy to follow. I changed up some of the steps, for example the recipe called for the dough chilling first before adding the paste, so I followed the same step. I also left the dough to chill longer as it made it a little easier to scoop and put on the parchment paper.

While it may be a little scary knowing that this recipe has a chilli paste in it, it adds a slight kick to the sweet cookies.

These cookies were soft, which I really liked and the flavours really worked which I wasn't expecting.

I've made these a total of 3 times now and each time the flavours have worked well together, even when my 2nd attempt I added too much Gochujang.

If you would like to follow the original recipe that I followed, then head over to the Beyond Kimchee NYT Gochujang Caramel Cookies recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Peanut Butter NYC Cookies

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안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Back in January I was on the hunt for any peanut butter recipes as we were heading to Manchester for a concert and I like to take some baked goods with us.

I came across this cookie recipe from Jane's Patisserie and decided this would be the best choice.

Let's get baking!

Ingredients:

100g unsalted butter

100g peanut butter

100g light brown soft sugar

75g white granulated sugar

1 large or medium egg

1 tsp vanilla extract (optional)

275g plain flour

1 tbsp cornflour

1 + 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

150g white chocolate chips

100g peanut butter chips

Preheat your oven to 200C/180C Fan and line a baking tray.

In a bowl add the unsalted butter, peanut butter, light brown soft sugar and white granulated sugar, and beat until creamy.

Add in the egg and vanilla extract and beat again.

Add in the flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed. If the mixture is too dry, add 1-2tbsp of milk.

Add in the white chocolate chips and peanut butter chips and beat until they're distributed well. I couldn't find any peanut butter chips so I used peanut butter cups mini's cut into quarters.

Scoop the dough into balls and place them evenly spaced onto the baking tray, giving them room to expand. Use 2 tray if you need to. I used smaller balls than the original recipe so my baking time is altered.

Bake in the oven for 9 minutes.

Once baked, leave to cool for at least 30 minutes on the baking tray, as they will continue to bake while cooling.

Once cooled, enjoy.

These cookies are delicious and really easy to make. Everyone seemed to enjoy them and I'd happily make this again as I loved the flavour.

I did miss some steps out of the original recipe as well as making smaller cookies rather than just the 8.

If you would like to follow Jane's recipe and include the steps I missed, then head over to the Peanut Butter NYC Cookies on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

White Chocolate Chip Cookies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I loved the Chocolate Chip Cookies that I made in a previous post so much that I decided to change the chocolate and make White Chocolate Chip Cookies.

Lets get baking!

Ingredients:

125g unsalted butter

115g soft brown sugar

110g caster sugar

1 egg (medium)

1 tsp vanilla extract

200g self-raising flour

1/2 tsp salt

200g white chocolate chips

Start off by pre-heating your oven to 200C/180C Fan/Gas Mark 4 and line 2 trays with baking parchment.

Next in a large bowl, cream together both the brown and caster sugars with the butter, until pale and fluffy.

Next add the egg and vanilla extract and mix well together.

In a separate bowl, sift together the flour and salt.

Then add the flour mixture to the egg mixture, and mix until combined and it forms a soft dough mixture.

Add the white chocolate chips and mix them in well.

Next break off walnut sized pieces of the dough and roll into balls. Place the dough balls onto the baking sheets, leaving a space between them.

Place into the oven and bake for 7 minutes if you prefer them softer, or bake for 10 minutes if you like them a little crunchier.

Once baked, leave to cool on the trays for around 10 minutes, then transfer to a wire rack to allow to cool completely. Once cooled they're ready to enjoy.

These cookies were just as good as the milk chocolate chip cookies I've made previously, if not better. They were really soft and chewy, they didn't last long with the help of Skye, who also loved them.

If you're a novice bake then I really recommend this recipe as it's really easy to follow and you don't need a lot of ingredients, and they don't take too long to bake either.

If you would like to follow the original recipe that helped me create these cookies, then you can head to Copycat Millie's Cookies.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Chocolate Chip Cookies

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I feel like it's been such a long time since I did a baking post and today's is a first for me as it was my first time attempting cookies, I tend to shy away from recipes where I could end up with any type of dough stuck to my hands. The recipe I followed says these are a copycat of Millie's cookies and I will share the link for that recipe for you at the end of the post.

Lets get baking!

Ingredients:

125 g butter (unsalted)

115 g soft brown sugar

110 g caster sugar

1 egg (medium)

1 tsp vanilla extract

220 g self raising flour

1/2 tsp salt

200 g chocolate chips

Start off by preheating your oven to 200C/180C fan assisted/gas mark 4 and line 2 trays with baking parchment.

Next in a large bowl, cream together butter and both your brown sugar and caster sugar, until pale and fluffy, then add the egg and vanilla extract and mix well together.

Next sift the salt and flour into a separate bowl and then add to the egg mixture. Mix till it forms a soft dough and then add the chocolate chips and stir them in.

Next break off walnut sized pieces of the dough, and roll into balls. Place the dough balls onto the baking sheets, leaving a space between them.

Place into the oven and bake for 7 minutes if you prefer them a little softer, or bake for 10 minutes if you like them a little crunchier. I kept mine in a little longer as they seemed a little under baked for my liking.

Once baked, leave them on the trays to cool for 10 minutes, then transfer to a cooling rack to cool down completely, then serve however you like and enjoy.

I loved these cookies, they were so soft and chewy and I have baked them for a 2nd time. Skye seemed liked she couldn't get enough of them either as they were soon gone once she saw them. My dough was still a little sticky when i was forming them into balls but I survived my hands being covered in the dough. If you're a new baker then I would suggest this recipe as it's really easy to follow and you don't need a lot of ingredients and doesn't take long to make. They're also perfect if you just want something sweet in the house for snacks.

If you would like to see and follow the recipe I followed then head to Copycat Millie's Cookies.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye