Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- 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.
- Scoop Cookies: Use a cookie scoop or spoon to divide the dough into 12 equal mounds on the prepared baking sheets.
- 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.
- 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.
- 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
