(small batch, eggless, the recipe honestly probably still needs to be developed more)

ingredients

for the gochujang paste

• 1 tbsp butter, softened

• 2 tbsp brown sugar

• 1 tbsp gochujang, heaping

for the cookie dough

• 2 tbsp butter, melted

• 2 tbsp brown sugar

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1 tsp kosher salt

• 1 tsp oil (this helps with the eggless part)

• 8 tbsp all-purpose flour

• 1/4 tsp baking soda

• 2 tsp cinnamon

steps

1. Preheat oven to 350F.

2. Prepare the gochujang paste - in a small bowl, whisk together the butter, brown sugar, and gochujang until well combined. Set aside.

3. Work on the cookie dough - In a heatproof bowl, melt the butter and add the brown sugar, granulated sugar, vanilla extract, salt, and oil. Mix until combined.

4. In a small mixing bowl, add the flour and baking soda. Whisk until combined.

5. Add the butter-sugar mixture into the flour mixture. Mix until combined.

6. Put 3/4 of the cookie dough into a separate mixing bowl. Add the gochujang paste into the bowl with the 3/4 cookie dough. Mix until well combined.

7. Roll the gochujang cookie dough into ~1" balls. Flatten slightly into discs, about 1/4" thick. Place on a baking sheet lined with parchment paper.

8. Then, using the 1/4 plain cookie dough, form heart shapes either as best as possible with your hands or use a tiny heart cookie cutter (the smarter method, unlike what I did lol).

9. Place the hearts in the center of each gochujang cookie dough disc. Gently press each heart into the cookie dough disc - don't worry, they'll melt a bit into the cookie during baking.

10. Bake for 11-13 minutes. They'll be a bit soft when they first come out but they crisp up and harden as they cool. 

11. Let cool for 5 minutes and enjoy!