Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe

Introduction

If you love the perfect balance of sweet and spicy, these Gochujang Caramel Cookies are sure to excite your taste buds. The rich caramel meets the subtle heat of Korean chili paste for a cookie experience unlike any other.

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, light brown sugar, and Korean chili paste until smooth and well combined.
2. Step 2: In a separate bowl, cream the unsalted butter with granulated sugar and light brown sugar until light and fluffy. Then add the egg and vanilla extract, mixing thoroughly.
3. Step 3: Whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually fold the dry ingredients into the butter-sugar mixture until just combined.
4. Step 4: Cover the dough with plastic wrap and chill in the refrigerator for 10 to 15 minutes to make it easier to handle.
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 cookie dough to create a marbled effect without fully mixing it in.
7. Step 7: Using a cookie scoop or spoon, form 12 equal mounds of dough and arrange them spaced apart on the prepared baking sheets.
8. Step 8: Bake the cookies in the preheated oven for 11 to 13 minutes, until edges are lightly golden but the 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 a deeper caramel flavor, try browning the butter before mixing it with the sugars.
• If you prefer less heat, reduce the amount of gochujang by half or substitute with a milder chili paste.
• Add chopped toasted nuts like pecans or walnuts for extra crunch and nutty flavor.
• Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Storage

Store the cookies in an airtight container at room temperature for up to three days. To refresh slightly before serving, warm them in a low oven for a few minutes or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does gochujang taste like?

Gochujang is a Korean fermented chili paste that combines spicy, sweet, and savory flavors with a hint of umami. It adds a unique heat and depth to dishes.

Can I make these cookies vegan?

You can substitute the butter with a plant-based alternative and replace the egg with a flax or chia egg to create a vegan version, though the texture may vary slightly.

Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

These Gochujang Caramel Cookies are a delightful fusion of sweet and spicy flavors that ignite your taste buds with every bite. Featuring a tender crumb cookie dough swirled with rich, spicy-sweet gochujang caramel, these cookies offer a unique twist on classic caramel treats perfect for adventurous dessert lovers.

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

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 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

For the Gochujang Caramel

• 1 heaping tbsp Korean Chili Paste (Gochujang)
• 2 tbsp Light Brown Sugar
• Softened Butter (quantity included in cookie dough measurement for caramel paste)

Instructions

1. Prepare the Gochujang Caramel Paste: Mix softened butter with light brown sugar and gochujang chili paste until smooth and well combined to create a spicy-sweet caramel mixture.
2. Make the Cookie Dough: Cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
4. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 10 to 15 minutes to firm up and make it easier to handle.
5. Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
6. Marble the Caramel Paste: Gently fold dollops of the gochujang caramel paste into the chilled cookie dough, creating a marbled effect without fully mixing it in.
7. Scoop Cookies: Use a cookie scoop or spoon to divide the dough into 12 equal mounds on the prepared baking sheets.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 11 to 13 minutes, until the edges are lightly golden but centers remain soft.
9. Cool the Cookies: Allow the cookies to 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 maintain freshness.

Notes

• For best results, chill the dough to prevent spreading during baking.
• The gochujang paste adds mild heat; adjust the amount to suit your spice preference.
• Use parchment paper to ensure easy cookie removal and prevent sticking.
• Allow cookies to cool slightly on the sheet to firm up before moving them to a rack.
• These cookies are best enjoyed fresh within three days.

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