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Gochujang Caramel Cookies Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://todayfoodrecipe.com/gochujang-caramel-cookies-recipe/