Description
Gochujang Caramel Cookies combine the deep, spicy umami of Korean chili paste with sweet brown sugar caramel swirls for a unique, flavorful twist on classic buttery cookies. These large, soft-baked cookies feature rippling streaks of gochujang-infused caramel throughout the dough, offering a perfect balance of sweet, salty, and mildly spicy notes. Easy to prepare and baked to golden perfection, they are a delightful treat for adventurous cookie lovers.
Ingredients
Scale
Gochujang Caramel Mixture
- 1 tablespoon unsalted butter, very soft
- 2 packed tablespoons dark brown sugar
- 1 heaping tablespoon gochujang
Cookie Dough
- 7 tablespoons unsalted butter, very soft
- 1 cup (200 grams) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups (185 grams) all-purpose flour
Instructions
- Prepare the Gochujang Caramel: In a small bowl, combine 1 tablespoon of very soft butter, the dark brown sugar, and gochujang. Stir thoroughly until the mixture is smooth and set it aside at room temperature.
- Mix the Cookie Dough: In a large bowl, whisk by hand the remaining 7 tablespoons of very soft butter with granulated sugar, egg, kosher salt, ground cinnamon, and vanilla extract until the mixture is smooth, about one minute. Then, using a flexible spatula, stir in the baking soda. Add the all-purpose flour and gently fold until just combined. Avoid overmixing to keep the dough tender.
- Chill the Dough: Refrigerate the dough in the large bowl for 15 to 20 minutes until it is less sticky but still soft and pliable. Meanwhile, preheat your oven to 350°F (176°C) and line two large baking sheets with parchment paper.
- Incorporate the Gochujang Caramel: Remove the dough from the refrigerator. Place 3 to 4 spaced-out spoonfuls of the prepared gochujang caramel over the dough blobs. Using long circular strokes, gently swirl the caramel into the dough to create wide, distinct orange-red streaks. Be careful not to overmix, as the visual marbling is key.
- Scoop and Bake: Using an ice cream scoop, form ¼-cup rounds of dough on the lined sheet pans, spacing each cookie at least 3 inches apart to allow spreading. Bake the cookies for 11 to 13 minutes, or until the edges are lightly golden and the centers are dry and set. Rotate the pans halfway through baking to ensure even cooking.
- Cool and Store: Let the cookies cool completely on the baking sheets. They will slightly flatten and continue cooking as they cool. Store the cookies in an airtight container at room temperature for up to 2 days for best flavor and texture.
Notes
- Ensure the butter is very soft to facilitate smooth mixing and proper texture.
- Do not overmix the gochujang caramel into the dough to maintain the distinct streaks and marbling effect.
- If you prefer less heat, reduce the gochujang amount slightly to suit your taste.
- Spacing cookies well apart helps prevent them from merging as they bake and spread.
- Cookie dough can be chilled longer if desired, but 15-20 minutes balances ease of handling with softness.
- Use parchment paper on baking sheets to prevent sticking and promote even browning.
