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Gochujang Caramel Cookies
Gochujang Caramel Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Spicy-sweet gochujang caramel cookies with a chewy texture by cookie genius Eric Kim.
Ingredients:
  • 8 tablespoons unsalted butter, softened, divided
  • 2 tablespoons light brown sugar
  • 1 rounded tablespoon gochujang (Korean chili paste)
  • 1 cup white sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon  vanilla extract
  • 1 large egg, room temperature
  • 1 1/2 cups (180 g) all-purpose flour
Instructions:
  • Combine 1 tablespoon of butter with brown sugar and gochujang in a small bowl until a paste forms; set aside.
  • Combine white sugar, salt, baking soda, cinnamon, vanilla extract, egg, and the remaining 7 tablespoons of butter in a bowl. Use an electric hand mixer, whisk, or spatula to blend until light and fluffy. Stir in flour until fully incorporated.
  • Smooth out mixture in bowl using the flat side of the spatula, then create shallow cracks and crevices by gently roughening the surface with the edge of the spatula.
  • Dollop the gochujang mixture over the top of the dough and gently fold it in, creating beautiful streaks of chili paste marbled throughout.
  • Chill dough in the refrigerator for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 2 baking sheets with parchment paper.
  • Using a 2-tablespoon scoop, place 8 mounds of cookie dough on the baking sheet, ensuring there is ample space between each cookie for spreading.
  • Bake in the preheated oven until the edges are just golden, for about 13 to 15 minutes. Let it cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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