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Gochujang Caramel Cookies Recipe

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★★★★★

4.9 from 103 reviews

These Gochujang Caramel Cookies combine the rich sweetness of caramel with a spicy kick from Korean chili paste, creating a uniquely flavorful treat with a chewy texture and a hint of warmth from cinnamon. Perfect for those looking to ignite their taste buds with an exciting fusion of sweet, spicy, and savory notes.

Ingredients

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Gochujang Caramel Paste

  • 2 tbsp Light Brown Sugar
  • 1 heaping tbsp Korean Chili Paste (Gochujang)
  • 2 tbsp Unsalted Butter (softened)

Cookie Dough

  • 6 tbsp Unsalted Butter (softened)
  • 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

Instructions

  1. Prepare the Gochujang Caramel Paste: In a small bowl, mix the softened butter, light brown sugar, and Korean chili paste until the mixture is smooth and well combined. Set aside for later.
  2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter with granulated sugar and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add this dry mixture into the butter-sugar mixture, mixing until just combined to form a dough.
  4. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 10-15 minutes, allowing it to firm up slightly for easier handling.
  5. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  6. Marble the Caramel Paste: Gently fold dollops of the prepared gochujang caramel paste into the chilled cookie dough, creating a marbled effect without fully blending it in.
  7. Scoop Cookies: Using a cookie scoop or spoon, portion the dough into 12 equal mounds on the prepared baking sheets, spacing them apart to allow for spreading.
  8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 11-13 minutes, or until the edges are lightly golden and the centers are set.
  9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.
  10. Store: Once cooled, store the cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Do not overmix the dough once dry ingredients are added to prevent tough cookies.
  • Chilling the dough helps reduce spreading and improves cookie texture.
  • The marbling technique with the gochujang caramel provides bursts of spicy-sweet flavor in each bite.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • These cookies are best enjoyed within three days for optimum freshness.

Keywords: Gochujang, caramel, cookies, Korean chili paste, spicy cookies, baked goods, dessert, marbled cookies, sweet and spicy

Find it online: https://topreci.com/gochujang-caramel-cookies-recipe/