Gochujang Caramel Cookies Recipe

Introduction

Gochujang Caramel Cookies combine sweet, spicy, and savory flavors for a unique twist on classic cookies. These treats are tender, chewy, and packed with a subtle heat from Korean chili paste, making them an exciting snack or dessert to enjoy.

Ingredients

• 8 tbsp Unsalted Butter
• 2 tbsp Light Brown Sugar
• 1 cup Granulated Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1.5 cups All-Purpose Flour
• 0.5 tsp Baking Soda
• 0.75 tsp Kosher Salt
• 0.25 tsp Ground Cinnamon
• 1 heaping tbsp Korean Chili Paste (Gochujang)

Instructions

1. Step 1: Prepare the gochujang caramel paste by mixing softened butter with light brown sugar and gochujang until smooth and well combined.
2. Step 2: Make the cookie dough by creaming the remaining butter with granulated sugar. Add the egg and vanilla extract, mixing until fully incorporated.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, kosher salt, and ground cinnamon. Gradually add this dry mix into the wet ingredients, stirring until just combined.
4. Step 4: Cover the dough with plastic wrap and chill in the refrigerator for 10 to 15 minutes to firm up.
5. Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Step 6: Gently fold dollops of the gochujang caramel paste into the chilled dough, creating a marbled effect without fully mixing.
7. Step 7: Use a cookie scoop or spoon to drop 12 mounds of dough onto the prepared baking sheets, spacing them evenly.
8. Step 8: Bake the cookies for 11 to 13 minutes, until edges are golden but centers remain soft.
9. Step 9: Let the cookies cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra texture, try folding in chopped toasted nuts like pecans or walnuts before baking.
• If you prefer milder heat, reduce the gochujang to 2 teaspoons or substitute with a spicy chili sauce you like.
• Ensure butter is softened—not melted—for creamier dough and better texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to three days. To refresh slightly softened cookies, warm them for 10 seconds in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of chili paste instead of gochujang?

Yes, you can substitute gochujang with other chili pastes, but keep in mind that the flavor profile will change. Choose a chili paste that balances heat and sweetness for best results.

How do I make sure the cookies turn out chewy?

Using a combination of brown sugar and chilling the dough before baking helps create a tender, chewy texture. Avoid overbaking to keep the centers soft.

Gochujang Caramel Cookies Recipe

Print Recipe

★★★★★

4.9 from 173 reviews

Gochujang Caramel Cookies offer a unique twist on classic cookies by incorporating Korean chili paste for a subtle heat and umami flavor balanced with sweetness and warm spices. These tender, chewy cookies feature a marbled gochujang caramel that adds complexity in every bite, making them perfect for adventurous palates seeking sweet and spicy treats.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Korean-American Fusion

Ingredients

Scale 1x2x3x

Caramel Paste

• 2 tbsp Unsalted Butter, softened
• 2 tbsp Light Brown Sugar
• 1 heaping tbsp Korean Chili Paste (Gochujang)

Cookie Dough

• 6 tbsp Unsalted Butter, softened
• 1 cup Granulated Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1.5 cups All-Purpose Flour
• 0.5 tsp Baking Soda
• 0.75 tsp Kosher Salt
• 0.25 tsp Ground Cinnamon

Instructions

1. Prepare the Gochujang Caramel Paste: In a bowl, mix the softened butter with light brown sugar and gochujang until the mixture is smooth and well combined, creating a spicy-sweet caramel base.
2. Make the Cookie Dough: In a separate large bowl, cream together the remaining softened butter with granulated sugar and light brown sugar until light and fluffy. Add the egg and vanilla extract, mixing thoroughly to combine.
3. Combine Dry Ingredients: Whisk the all-purpose flour, baking soda, kosher salt, and ground cinnamon together in another bowl. Gradually add the dry ingredients to the butter-sugar mixture, mixing just until incorporated to form the cookie dough.
4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 10 to 15 minutes to firm up, making it easier to handle and enhancing texture.
5. Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
6. Marble the Caramel Paste: Gently fold dollops of the gochujang caramel paste into the chilled cookie dough, creating a marbled effect without fully blending the paste in.
7. Scoop Cookies: Using a cookie scoop or spoon, form 12 mounds of dough on the prepared baking sheets, spacing them evenly to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, until the edges are set and lightly golden but the centers remain soft.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.
10. Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to three days to retain freshness and flavor.

Notes

• For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
• Do not overmix the dough after adding dry ingredients to maintain a tender texture.
• Adjust the amount of gochujang to control the level of heat according to personal preference.
• Use parchment paper or silicone baking mats to prevent cookies from sticking and ensure even baking.
• Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.

Keywords: gochujang cookies, spicy caramel cookies, Korean chili paste dessert, unique cookies recipe, sweet and spicy cookies