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Gochujang Caramel Cookies

Gochujang Caramel Cookies: A Sweet & Spicy Treat Adventure

Experience the fusion of sweet caramel and spicy gochujang in these Gochujang Caramel Cookies.
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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 Dough
  • 8 tbsp Unsalted Butter Provides richness for a tender crumb; use room temperature for best results.
  • 2 tbsp Light Brown Sugar Adds moisture and a subtle molasses flavor; can substitute with dark brown sugar for a deeper profile.
  • 1 cup Granulated Sugar Contributes crispiness and sweetness; consider using coconut sugar for a healthier option.
  • 1 Large Egg Acts as a binder to achieve a chewy texture; for a vegan version, use a flaxseed egg (1 tbsp flaxseed meal mixed with 3 tbsp water).
  • 1 tsp Vanilla Extract Imparts a sweet aroma; pure vanilla is recommended for maximum flavor impact.
  • 1.5 cups All-Purpose Flour Serves as the structure-forming ingredient; for gluten-free options, substitute with gluten-free flour blends.
  • 0.5 tsp Baking Soda Helps cookies to rise beautifully; ensure it is fresh for desired results.
  • 0.75 tsp Kosher Salt Balances sweetness and enhances flavor; sea salt can be used as an alternative.
  • 0.25 tsp Ground Cinnamon Provides warmth and subtle spice; optional for those who prefer a simpler taste.
  • 1 heaping tbsp Korean Chili Paste (Gochujang) Adds heat and umami flavor; use sparingly for those less accustomed to spice.
For the Gochujang Caramel Paste
  • 0.25 cup Light Brown Sugar Enhances the caramel flavor; ensures a rich, sweet contrast to the gochujang.
  • 2 tbsp Unsalted Butter Helps create a smooth caramel texture; make sure it’s softened for easy mixing.

Equipment

  • Mixing Bowl
  • whisk
  • Cookie scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Gochujang Caramel Cookies
  1. Prepare Gochujang Caramel Paste: In a small bowl, mix 2 tablespoons of softened unsalted butter, ¼ cup of light brown sugar, and 1 heaping tablespoon of gochujang until smooth.
  2. Make Cookie Dough: In a large mixing bowl, cream together 8 tablespoons of room temperature unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of light brown sugar. Mix until light and fluffy. Incorporate 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 teaspoon of baking soda, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of ground cinnamon. Gradually add to the wet dough.
  4. Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate for about 10-15 minutes.
  5. Preheat Oven & Prepare Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Marble Caramel Paste: Gently fold in dollops of the prepared gochujang caramel paste into the cookie dough.
  7. Scoop Cookies: Use a cookie scoop to portion mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake cookies for 11-13 minutes, or until tops look cracked and golden.
  9. Cool: Let cookies cool on the sheets for about 3 minutes before moving them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened, measure flour accurately, chill dough, monitor baking time, and store in an airtight container to prevent moisture buildup.

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