Go Back
–+ servings
Gochujang Caramel Cookies

Gochujang Caramel Cookies: A Sweet and Spicy Delight

Discover the unique flavor of Gochujang Caramel Cookies that blend sweet and spicy for an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 48 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 8 tbsp Unsalted Butter Use room temperature for best mixing results.
  • 2 tbsp Light Brown Sugar Can replace with dark brown sugar for a deeper flavor.
  • 1 cup Granulated Sugar Consider using coconut sugar for a healthier option.
  • 1 large Egg For vegan, substitute with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water).
  • 1 tsp Vanilla Extract Optional, can omit for a more distinct gochujang flavor.
  • 1.5 cups All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend.
  • 0.5 tsp Baking Soda Essential for achieving the desired texture.
  • 0.75 tsp Kosher Salt Do not omit; salt is crucial in sweet recipes.
  • 0.25 tsp Ground Cinnamon Optional, but enhances overall flavor profile.
  • 1 heaping tbsp Korean Chili Paste (Gochujang) Adjust based on desired spice level.
For the Gochujang Caramel Mixture
  • 1/4 cup Light Brown Sugar Ensure it's well-mixed for a smooth consistency.
  • 4 tbsp Unsalted Butter Melt slowly to prevent burning.
  • 2 tbsp Heavy Cream Warm slightly before mixing for better incorporation.

Equipment

  • Medium Bowl
  • large mixing bowl
  • hand mixer
  • spatula
  • Cookie scoop
  • Parchment paper
  • Refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Gochujang Caramel Paste: In a medium bowl, combine 4 tablespoons of softened unsalted butter, 1/4 cup of light brown sugar, and 1 heaping tablespoon of gochujang. Use a hand mixer to blend until smooth and creamy, about 2 minutes. Set aside to let flavors meld.
  2. Make the Cookie Dough: In a large mixing bowl, beat 8 tablespoons of softened unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of light brown sugar with a hand mixer until fluffy, approximately 3-4 minutes. Mix in 1 large egg and 1 teaspoon of vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoons of baking soda, 0.75 teaspoons of kosher salt, and 0.25 teaspoons of ground cinnamon. Gradually add to the butter-sugar mix, folding gently until just combined.
  4. Chill the Dough: Cover the dough tightly and refrigerate for 10-15 minutes to prevent spreading.
  5. Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Marble the Caramel Paste: Retrieve the chilled dough and caramel paste. Gently fold dollops of the caramel mixture into the dough.
  7. Scoop Cookies: Portion out the dough into 12 equal mounds on the prepared baking sheets.
  8. Bake: Bake the cookies for 11-13 minutes until the tops are cracked and edges turn golden brown.
  9. Cool: Let the cookies cool on the baking sheet for about 3 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 95mgPotassium: 35mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Chill the dough and use room temperature ingredients for best results. Store cookies in an airtight container for freshness.

Tried this recipe?

Let us know how it was!