Go Back
–+ servings
Gochujang Caramel Cookies

Gochujang Caramel Cookies: Sweet Meets Spicy Perfection

Gochujang Caramel Cookies blend sweet and spicy flavors, making them a delightful treat for everyone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 cup light brown sugar can substitute with coconut sugar for richer flavor
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 1.75 cups all-purpose flour or gluten-free flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons gochujang Korean chili paste
For the Gochujang Caramel Paste
  • 0.5 cup softened butter
  • 1 cup light brown sugar

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cookie Scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Gochujang Caramel Paste: In a medium bowl, mix ½ cup softened butter with 1 cup light brown sugar and 2 tablespoons gochujang until smooth.
  2. Make Cookie Dough: Cream together ½ cup softened unsalted butter, ½ cup granulated sugar, and the caramel paste until fluffy. Add 1 large egg and 1 teaspoon vanilla, beating until creamy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 1.75 cups flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, and ½ teaspoon cinnamon. Gradually add to the cookie batter.
  4. Chill Dough: Cover and refrigerate the dough for about 10-15 minutes.
  5. Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line sheets with parchment paper.
  6. Marble Caramel Paste: Fold in dollops of reserved Gochujang caramel paste to create swirls.
  7. Scoop Cookies: Portion the dough into mounds on the baking sheets, spacing them about 2 inches apart.
  8. Bake Cookies: Bake for 11-13 minutes until the edges are golden. Let them rest for 3 minutes on sheets.
  9. Cool: Transfer cookies to a wire rack to cool completely.
  10. Store: Keep cookies in an airtight container at room temperature for up to three days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for the best texture, and feel free to customize with nuts or chocolate chips.

Tried this recipe?

Let us know how it was!