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Gochujang Caramel Cookies

Gochujang Caramel Cookies: Sweet and Spicy Bliss Awaits

Gochujang Caramel Cookies are a delightful fusion of sweet and spicy, featuring a crispy edge and a chewy center enriched with caramel.
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Prep Time 30 minutes
Cook Time 13 minutes
Chill Time 15 minutes
Total Time 58 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 7 tablespoons Unsalted Butter Adds richness for a tender crumb; substitute with dairy-free butter for a dairy-free option.
  • 1/2 cup Granulated Sugar Contributes crispiness and overall sweetness.
  • 1/4 cup Light Brown Sugar Provides moisture and a subtle hint of molasses flavor.
  • 1 large Egg Serves as a binder for texture; can be omitted or replaced with a flaxseed egg for a vegan option.
  • 1 teaspoon Vanilla Extract Imparts a sweet aroma to the cookies.
  • 1 ¾ cups All-Purpose Flour Forms the structure of the cookie; can be substituted with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Helps cookies rise beautifully.
  • 1/2 teaspoon Kosher Salt Balances sweetness and enhances flavor.
  • 1/2 teaspoon Ground Cinnamon Adds warmth and subtle spice to the cookie dough.
For the Gochujang Caramel
  • 1 tablespoon Softened Butter Combines with sugar and gochujang to create a creamy caramel paste.
  • 2 tablespoons Light Brown Sugar Adds the perfect hint of sweetness to the caramel.
  • 1 heaping tablespoon Korean Chili Paste (Gochujang) Infuses cookies with heat and umami flavor.

Equipment

  • Mixing bowl
  • Electric mixer
  • Whisk
  • baking sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine softened butter, light brown sugar, and gochujang. Mix until a smooth and creamy caramel paste forms.
  2. In a large mixing bowl, cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add one large egg and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add this mixture to the butter-sugar mixture.
  5. Wrap the cookie dough tightly in plastic wrap and refrigerate for 10-15 minutes.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Once dough has chilled, fold in dollops of the gochujang caramel paste to create a marbled effect.
  8. Using a cookie scoop, portion out 12 mounds of dough and place them on the prepared baking sheets.
  9. Bake the cookies for 11-13 minutes or until tops begin to crack and edges turn golden brown.
  10. Remove cookies from the oven and let them cool on baking sheets for about 3 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 70mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough to prevent spreading, and store cookies in an airtight container for up to 3 days. Freeze dough balls for up to 3 months.

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