Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe
These Gochujang Caramel Cookies offer a unique blend of sweet, spicy, and umami flavors that ignite your taste buds. Featuring a tender crumb with a chewy texture, these cookies combine the warmth of cinnamon and the heat of Korean chili paste for a sensational gourmet treat perfect for adventurous cookie lovers.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Korean-American Fusion
Ingredients
Scale
Gochujang Caramel Paste
- 8 tbsp Unsalted Butter (softened)
- 2 tbsp Light Brown Sugar
- 1 heaping tbsp Korean Chili Paste (Gochujang)
Cookie Dough
- 8 tbsp Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 2 tbsp Light Brown 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
- Prepare the Gochujang Caramel Paste: In a bowl, mix the softened butter with light brown sugar and gochujang until the mixture is smooth and well combined, creating a spicy caramel base for the cookies.
- Make the Cookie Dough: In a separate bowl, cream together the softened butter with granulated sugar and light brown sugar until light and fluffy. Add the egg and vanilla extract, beating well to combine thoroughly.
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually incorporate the dry ingredients into the butter and sugar mixture until a smooth dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 10 to 15 minutes. Chilling helps the dough firm up and improves the cookie texture during baking.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Marble the Caramel Paste: Gently fold dollops of the gochujang caramel paste into the cookie dough to create a marbled effect, distributing the spicy caramel flavor throughout the cookies without overmixing.
- Scoop Cookies: Using a cookie scoop or spoon, shape 12 evenly sized mounds of dough and place them on the prepared baking sheets, spacing them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes until the edges are set and lightly golden but centers remain soft.
- Cool: Let the cookies cool on the baking sheets for about 3 minutes to firm up, then transfer them to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- For best results, use unsalted butter and ensure it is softened to room temperature before mixing.
- Adjust the amount of gochujang chili paste to control the spiciness level to your preference.
- Chilling the dough briefly helps prevent excessive spreading during baking.
- Store cookies in an airtight container to keep them fresh and chewy.
- These cookies pair wonderfully with a cold glass of milk or your favorite tea.
Keywords: Gochujang cookies, caramel cookies, Korean chili paste desserts, spicy sweet cookies, unique cookie recipes, baked desserts