Dessert

Gochujang Caramel Cookies Recipe

ByJeannette Jaeger February 8, 2026February 8, 2026

Introduction

These Gochujang Caramel Cookies bring a delightful twist to your classic cookie experience. The combination of spicy, sweet, and buttery flavors creates a unique treat that will excite and surprise your taste buds. Perfect for those who love a little heat with their sweets.

Six soft, round cookies with a golden brown outer layer and a glossy, sticky caramel center that looks slightly cracked and textured. The cookies have a slightly uneven shape with a chewy, textured surface and a bit of sugar dusted inside the caramel center. They are arranged closely in a rough circle on crumpled white parchment paper, which sits inside a round wooden bowl, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 heaping tbsp Korean Chili Paste (Gochujang)

Instructions

Step 1: Prepare the gochujang caramel paste by mixing softened butter with light brown sugar and the gochujang until smooth and well combined.
Step 2: Make the cookie dough by creaming the remaining butter with granulated sugar and brown sugar until light and fluffy. Then add the egg and vanilla extract, mixing well.
Step 3: Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl, then gradually add this dry mixture into the butter and sugar mixture. Stir until just combined.
Step 4: Cover the dough with plastic wrap and refrigerate for 10-15 minutes to firm up.
Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 6: Gently fold dollops of the gochujang caramel paste into the chilled dough, creating a marbled effect without fully mixing.
Step 7: Using a cookie scoop or spoon, place 12 mounds of the dough onto the prepared baking sheets, spacing them evenly.
Step 8: Bake the cookies for 11-13 minutes, until the edges are golden but the centers remain soft.
Step 9: Let the cookies cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a milder spice level, reduce the gochujang to 1 teaspoon. To increase heat, add an extra half tablespoon.
Add chopped toasted nuts such as pecans or walnuts for extra texture and flavor.
Try using brown butter instead of regular butter for a deeper, nuttier taste.

Storage

Store the cookies in an airtight container at room temperature for up to three days. To enjoy them warm, reheat gently in a microwave for 10-15 seconds or in a low oven for a few minutes.

How to Serve

Seven round cookies with a golden orange color and soft texture are arranged on a white parchment paper. Each cookie has a slightly cracked surface with shiny, melted caramel or butterscotch spots in the middle, giving a gooey appearance. The edges are slightly darker and crisp, and the cookies rest on a white marbled textured surface, showing a rustic look. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute gochujang with another chili paste?

Yes, you can use other chili pastes like sambal oelek or a mild chili garlic sauce, but keep in mind the flavor profile will change slightly. Adjust the quantity to taste to maintain the balance of heat and sweetness.

Will these cookies be very spicy?

The gochujang adds a moderate heat balanced by sweetness and butter. The spice is noticeable but not overwhelming, making these cookies suitable for most palates that enjoy a bit of a kick.