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Gochujang Caramel Cookies

Gochujang Caramel Cookies: Unleash Sweet & Spicy Magic

Gochujang Caramel Cookies blend sweet and spicy flavors, perfect for a unique dessert.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 8 tbsp Unsalted Butter Adds richness for a tender crumb.
  • 2 tbsp Light Brown Sugar Introduces moisture and a hint of molasses flavor.
  • 1 cup Granulated Sugar Provides crispness and sweetness to every bite.
  • 1 large Egg Serves as a binder, ensuring a chewy texture.
  • 1 tsp Vanilla Extract Enhances the cookie’s aroma with a sweet touch.
  • 1.5 cups All-Purpose Flour The backbone ingredient, giving structure to the cookies.
  • 0.5 tsp Baking Soda Results in beautifully risen cookies.
  • 0.75 tsp Kosher Salt Balances sweetness and boosts overall flavor.
  • 0.25 tsp Ground Cinnamon Infuses a warm, inviting spice note.
For the Gochujang Caramel
  • 1 heaping tbsp Korean Chili Paste (Gochujang) Introduces a bold heat and umami flavor.

Equipment

  • mixing bowl
  • Hand Mixer
  • whisk
  • Cookie Scoop
  • Baking sheets
  • Parchment paper
  • Wire Rack
  • refrigerator
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Prepare Gochujang Caramel by softening 4 tbsp of unsalted butter, mixing with light brown sugar and a heaping tbsp of gochujang until smooth.
  2. Make cookie dough by creaming the remaining 4 tbsp of unsalted butter with granulated and brown sugars until fluffy, then blend in the egg and vanilla.
  3. Combine dry ingredients in another bowl and gradually mix into the wet batter, maintaining texture.
  4. Chill the dough covered with plastic wrap for 10-15 minutes.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Gently fold gochujang caramel into chilled dough to create swirls.
  7. Scoop dough into 12 mounds on prepared baking sheets, leaving space for spreading.
  8. Bake in preheated oven for 11-13 minutes until tops crack and turn golden brown.
  9. Cool on baking sheets for 3 minutes, then transfer to wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

For the best results, chill the dough and avoid overmixing to ensure cookies are soft and chewy.

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